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Capt's Pizza oven turkey

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:








 
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The last 10 or so degrees, I unfoiled and added a piece of pear and cherry wood for a hint of smoke on the bird:


The final product:


The spread. We had regular stuffing, White Castle stuffing, rolls, redskin mashed potatoes with cream and chives, green bean casserole, and lots of wine!


Some brussel sprouts sauteed with bacon, shallots and garlic for the wife:


Gravy turned out great, with just a hint of smokiness:


Thanks for looking!
 
White Castle stuffing..... WHAT

Is it made from sliders

12 White Castles, no pickles, torn into pieces
2 cups Celery, diced small
1 cup turkey or chicken stock
1.5tsp Thyme
1.5tsp Ground sage
.5tsp coarse ground black pepper

I bake mine in a ceramic dish at 365 for bout 30-45 minutes
 

oc_in_fw

Fridays are Fishtastic!
12 White Castles, no pickles, torn into pieces
2 cups Celery, diced small
1 cup turkey or chicken stock
1.5tsp Thyme
1.5tsp Ground sage
.5tsp coarse ground black pepper

I bake mine in a ceramic dish at 365 for bout 30-45 minutes
Sounds strangely delicious
 
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