Thanksgiving is just around the corner and it’s time to start planning the big social feast. I have found that there are many different traditions in everyone’s family and many different kinds of dishes that line the beautifully decorated tables. Yet, I also find that there are a lot of the same items on everyone’s tables each year. There is the appetizers/vegie tray, the multiple varieties of side dishes and pies, rolls, stuffing, mashed potatoes, turkey gravy, and of course the most important part of the meal….the turkey! Most individuals cook their turkey the same way, in the oven. But did you know there are three different cooking methods to cooking your Thanksgiving Turkey? Let me help shed some light on this area, so you can see the three different methods. (Note: if you click on the link, after each method, there will be more information for each one.)
1. Conventional Oven Turkey
The traditional, Conventional Oven cooking method, and try using the Turkey Cannon. When using the turkey cannon in your oven, your turkey will be very moist and flavorful. You can fill the turkey cannon with anything you’d like and place in a baking dish big enough to hold the juices from the turkey. Some examples of what some people have used inside the cannon are any kind of broth, white wine or soda pop like Dr.Pepper, Sprite, Coke or Rootbeer. I like using a broth, like chicken or vegetable, and then I slice some onions into wedges and cut up some fresh garlic and place in the cannon as well. Cook at 425 for the first 30 minutes and then reduce the temperature to 350 for the remaining time, until the turkey eaches 170 degrees.http://www.campchef.com/infusion-roaster-turkey-cannon.html)
2. Smoke Vault Smoked Turkey
The Smoke Vault 24″, with our delicious new Turkey Cannon with Brine Kit cooking method. This method keeps the turkey nice and moist and the smoking process gives it a wonderful flavor. First you want to brine the turkey overnight in a large plastic cooler. Then the next morning, rinse the turkey, pat dry with paper towels, then place on the turkey cannon with a cookie sheet underneath. Let sit at room temperature while you prep the smoke vault. In the smoke vault, fill the water tray ¾ full, and fill the chip tray with a sweet wood like apple or cherry wood. Pre-heat the smoker until it’s about 180 – 220 degrees, and then place the turkey in the smoker. We recommend using our wireless thermometer, LTRM, to watch the temperature of the turkey without opening the door and losing any heat. Check every so often to make sure the flame hasn’t gone out, the chips are still smoking, and the temperature of the bird. Once the turkey has reached 165 degrees, it is done. Turn the smoke vault off, cover turkey with tin foil, shut the door and leave it in the smoker for about 10-15 minutes to let all the juices flow back into the meat. Total cooking time was 4 hours. http://www.campchef.com/blog/?p=4796
3. Dutch Oven Turkey
The 14” Ultimate Dutch Oven cooking method is a unique way of cooking a turkey, but never the less, will still produce a very moist and flavorful turkey. The reason why I say unique is because it will not look like a golden, brown cooked turkey that you are normally used to. So to get the golden brown add 1/3 cup of olive oil and brown the back of the bird. If the bird is well thawed, start with about 4 minutes per pound and then check with meat thermometer until it reaches 165 degrees. This cooking method may not make your turkey look the same, but it is oh so delicious. http://www.campchef.com/blog/?p=4816
All these methods make a very delicious, moist turkey. So we want to know how you are going to cook your Thanksgiving Turkey this year. Gobble, Gobble!
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