A Rustic Holiday Feast: Wood-Fired Oven Turkey Recipe
1 min read
The holidays are approaching, and it's the perfect time to create unforgettable culinary memories. If you're looking to add a touch of rustic charm to your festive feast, why not consider cooking your holiday turkey in a wood-fired oven? The smoky, aromatic flavors that infuse the bird are sure to delight your guests and make your holiday meal truly special.
In this guide, we'll take you through the steps to prepare and cook a succulent turkey in a wood-fired oven. Whether you have a dedicated outdoor pizza oven or a wood-fired grill, this method will bring a unique and mouthwatering twist to your holiday celebration.
Cooking a holiday turkey in a wood-fired oven is a labor of love that will be well worth the effort. The smoky, rustic flavors and the crispy, golden skin will leave your guests raving about your culinary skills.
It's a unique way to celebrate the holidays and create cherished memories with your loved ones. So, this holiday season, embrace the warmth and tradition of wood-fired cooking, and savor the delicious results. Happy feasting!
For starters timing will be extremely critical here, as the oven will heat up hot at first, and then cool throughout the day. You may have to add wood during some of the cooking phases to maintain a steady temperature range.
When the oven is at its hottest many of the sides will cook best such as any squash, potato, or other vegetable dishes you are planning. It is important to make sure you have all your ingredients prepared before proceeding.
To get a good heat soak and temperature reduction, light your oven about 1 hour before inserting .
Make the compound butter and rub under the skin of the turkey. Any leftover butter can be rubbed on the outside of the turkey. Salt and pepper the outside of the turkey.
Place the apple, lemon, thyme, sage, Italian parsley in the turkey cavity.
Place remaining herbs in the pan along with enough water to cover the bottom of the pan.
Oven Prep:
Keep your wood oven temperature between 350 - 450 degrees.(You do not need to maintain an active flame; rather you can just spread the remaining coals around the edge of the oven. The temperatures will drop slightly as the bird cooks.)
To cook the bird:
Place the turkey inside the warmed oven and brown for 15 minutes uncovered, then tent with aluminum foil.
Set a timer for 30 minutes, check progress and rotate 180 degrees. If you find that the temperature drops below 350 degrees, remove the turkey and add some wood.
After about 60-90 minutes, remove the turkey and flip it over, breast side down and repeat the 30-minute interval rotation.
Cook approximately 4 hours(depending on the size of the bird) until it is cooked to the recommended temperature. Use a probe in the thickest part of the bird to determine the temperature or about 160 degrees Fahrenheit.
Remove the foil, turn the bird breast side up and allow the skin to crisp up. Make sure the skin doesn’t burn.
Let the turkey rest for 15-20 minutes before carving.
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