Wood Fired Thanksgiving Feast
|For Information on RoundBoy Brick Ovens call Karl 570-885-3269 or Harry 570-885-3268|
I am still amazed out how good everything comes out when we make it in the brick oven. We really enjoy this oven as a family. I am so happy that it brings my kids back home! Karl and I are not big vacationers and having something else we enjoy in our back yard for us is better then going away on vacation!
Karl brought the oven up to white hot (bricks on top of oven inside turn white). He let the oven cool to 475* to 500* and kept a small fire going while roasting the turkey. He did not use a door on the oven. I coated the turkey with olive oil and used a seasoned salt rub. I placed the turkey on a rack in a roasting pan and covered with foil. Karl turned the turkey every 1/2 hour. He removed the foil the last hour to let the turkey brown. It roasted for about 3 hours and a internal temperature of 165*. We let it sit for a 1/2 hour and sliced. The turkey was a little pink by the skin because it was wood fired.
|Keep a small fire while roasting and turn every 1/2 hour|
|Internal temperature of 165*|
|Charlie taking a break from watching the brick oven to enjoy the snow.|
|Wood fired also!|