Campfire turkey November 22, 2016, 01:13:08 pm We normally camp on Thanksgiving, with a variety of approaches to the feast. This year we are doing something new to capitalize on Maryvonne's new fascination with campfire. We are looking a turkey breast in the fire. Any advice (about this)?
Re: Campfire turkey Reply #1 – November 24, 2016, 10:56:41 pm Here is how it went- About 2 hours before dinner I split my firewood down to 2" or less sticks so it would make nice small coals. Then built a medium size fir. In one side of the state park fire ring and let It burn down.While the fire was working I rinsed and dried the bone in turkey breast, then liberally doused it with oil, then rubbed it with kosher salt, pepper, herbs de Provence. Three layers of heavy duty foil. When I was satisfied with the state of the coals I put the turkeytinto the ring away from the fire and set a timer to turn it every 15 minutes. At the end of an hour of this slow roasting I spread the coals out evenly and made a depression in the middle where the turkey was then placed. I turned it every 20 minutes, and as the coals reduced I heaped them around the foil. After a total of 1:40 I temped it and was convinced I had over cooked it. I let it rest 15 minutes and when opened the bones fell out. The meat was juicy and delicious. I wonder if I could ever do this again? 5 Likes
Re: Campfire turkey Reply #3 – December 02, 2016, 04:49:14 pm On a similar note, I've not had much success with fire pit baked potatoes. I've tried countless times and I can safely say that I've burned the outside skin every time. We double wrap them and place them near the hot coals and away from direct flame. I suppose I should try way less time and just hope they're cooked. If we have any "fire pit baked potato" experts on the LDO, I'm all ears.
Re: Campfire turkey Reply #4 – December 02, 2016, 06:06:53 pm It's been a while since I've done that but as I recall I put the foil wraped spuds on a bed of coals for roughly one hour. Turning a few times during that hour evens out the cooking.
Re: Campfire turkey Reply #5 – December 02, 2016, 11:53:59 pm it was a very long time ago but after wrapping the spud in foil I was taught to wrap the foil with mud. A good amount of mud. It slows the cooking and steams at the same time. That said, I was taught this method in scouts. Except for a starter period in a troop at Keesler AFB in the early 60's, most of my time in scouts was in Libya. Not much mud there, so I am betting I learned this as a tenderfoot. I am 65 so I am not going to swear to how well this works.John 07 MB
Re: Campfire turkey Reply #6 – December 03, 2016, 12:21:21 am We were taught in Campfire Girls to put a layer of wet newspaper between the two layers of foil and then put the potatoes on a bed of hot coals. It worked pretty well. We made inside out hamburgers that way, too. Two layers of hamburger with cheese, mustard, ketchup, onions, and pickles sandwiched between. We would throw the food in the bonfire and then go sledding for an hour or so. Fun times. These days I try to avoid the snow as much as possible.
Re: Campfire turkey Reply #7 – December 03, 2016, 12:05:14 pm Potatoes- everyone thinks they are they easy starter food. Actually they are the least likely to cook well- too dense. I manage by slicing a potato into 1/2" slices, across, then an onion of similar diameter in 1/4" slices. I put a potato slice, a thin pat of butter, an onion slice alternating till I have used the whole potato. Double wrap and put near the coals, turning to expose both sides for 10 minutes. Or if I have a nice bed of coals I lay the package in them and mound coals over it, for 20 minutes. Test with a skewer, but know that the skewer hole must be kept on top to avoid juice escape. In either case, once you hear the sizzle start, pay attention because it is cooking. 3 Likes
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Topic: Campfire turkey (Read 221 times)
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