I have gotten a ton of use out of the pizza oven the last two years. I have done roasts, spatchcocked chickens, venison and elk, bread, biscuits, etc, but never a turkey.
I brined a 11 pounder overnight in my buddy Richie's Mad Hunky Meats Poultry Brine. I fired up the oven around 11am, but this may be too hot for the bird:
I opened the rear vent and left the door off to get down to about 420 on the floor, and mid 600's on the ceiling. I put the bird in for around 3 hours, rotating every hour:
I brined a 11 pounder overnight in my buddy Richie's Mad Hunky Meats Poultry Brine. I fired up the oven around 11am, but this may be too hot for the bird:
I opened the rear vent and left the door off to get down to about 420 on the floor, and mid 600's on the ceiling. I put the bird in for around 3 hours, rotating every hour:
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