Author Topic: DO Turkey  (Read 1298 times)


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DO Turkey
« on: July 25, 2016, 03:29:53 PM »
I've cooked whole turkeys on coals surrounded by football sized rocks and then buried.

It's really not all that hard. The cooking part that is. The hole digging, the wood cutting and splitting, and the rock collecting is a LOT of work.

A while ago I bought a Maca DO. It's an 80 lb beast. This past 4th, I decided to cook a turkey, but I didn't want to heat up my house. So, I cooked it outside on the coals.

I stuffed it like a traditional turkey, then put it in a large cooking bag. It keeps the DO clean and makes getting it in an out of the DO easier.

I put a relatively small number of briquets under (9 or 10 I think. I don't count) and covered the lid with more coals.

I replenished the coals every hour. After 4 hours I took it out.

I made gravy for the garlic and shallot mashed potatoes and carved it up.

It was very tasty with a full bodied Tempranillo with silky tannins.




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Re: DO Turkey
« Reply #1 on: July 27, 2016, 07:22:15 PM »
That looks like one tasty bird.  I tried a lot of methods for cooking wild turkeys.  Most of them ended up with a really dry tasting turkey.  I tried putting bacon on top and even putting them in a bag.  I never really liked the taste of any of them.   I finally bought a deep fat fryer, for outside cooking.  It worked well on the one and only wild bird, that I've cooked that way.  It was some of the best turkey I've ever eaten. 

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