It might be time to head out into nature and experience feasting in the outdoors, away from football blaring on the TV and the cleanup of a massive meal. Heres how to cook a delicious turkey over a campfire.
The winter holidays may mean frenzied airports and roads choked with traffic, but despite the travel frenzy, the holidays throughout this season are food-favorites for many of us at OA. What’s better than connecting with family and friends while eating amazing food that warms the soul?
If you’ve had plenty of traditional holiday meals, it might be time to head out into nature and experience feasting in the outdoors, away from football blaring on the TV and the cleanup of a massive meal. Holiday feasting and camping truly are a spectacular combination. If you do a little preparation and cooking before you leave town, you may just experience the best meal you’ve ever had. Eating gourmet food outdoors always tastes infinitely better than in a normal setting—there’s no scientific proof… but campers far and wide can attest to this phenomenon.
Cooking a turkey in a fire pit is a unique and flavorful way to prepare the centerpiece of your holiday feast. The smoky aroma and charred flavor from the fire pit adds character beyond what your standard oven can achieve Follow these simple steps for fire pit turkey success
Choose the Right Turkey
Select a thawed turkey that fits comfortably in your fire pit, allowing ample room for heat circulation. Smaller turkeys around 10-15 lbs work best. Opt for a fresh turkey rather than frozen to ensure even cooking.
Prepare the Turkey
Remove giblets and rinse the turkey inside and out. Pat the skin dry Rub the skin liberally with olive oil or melted butter Season the cavity and under the skin with salt, pepper and your favorite poultry seasoning. Stuff the cavity lightly to allow heat penetration.
Prep the Fire Pit
Start a fire using hardwood like hickory or maple 2-3 hours before cooking to establish hot embers. Let it burn down to glowing coals.bank the coals to one side of the fire pit.
Set Up the Cooking Apparatus
Place a grill grate or oven rack above the coals, Position a cast iron Dutch oven or grill basket on top to hold the turkey, Make sure it allows adequate air flow
Add Smoke for Flavor
Try adding wood chips, herb sprigs or tea bags soaked in water to the coals for extra smoke. Apple, cherry and alder wood chips infuse mild sweet smoke.
Cook the Turkey
Place the seasoned turkey in the cooking apparatus breast side up. Cover with a lid or foil. Cook for about 15 minutes per pound, until the thickest part of the thigh reaches 165°F. Rotate the turkey every 30-45 minutes for even cooking.
Maintain the Heat
Replenish the coals as needed to keep a consistent 350-400°F temperature, measured using a grill thermometer. Add a handful of coals every 30 minutes.
Baste the Turkey
Baste the turkey every 30-45 minutes with broth, oil or melted butter to prevent drying out. Use a basting brush or large spoon. Basting adds moisture and golden crispy skin.
Add Smoked Herb Butter
Slather smoked herb butter over the turkey during the last 30 minutes of cooking for delicious flavor. Make herb butter by mixing fresh herbs into room temperature butter.
Check for Doneness
Use an instant read thermometer to verify the turkey reaches 165°F at the thickest part of the thigh. The juices should run clear with no pink color.
Let the Turkey Rest
Remove the turkey from the heat and let rest for 15-20 minutes before carving. This allows the juices to redistribute through the meat for maximum tenderness.
Carve and Serve
Carve the turkey and serve it piping hot. The smoky, charred exterior and juicy interior is sure to impress your holiday guests. Offer barbecue sauce for dipping.
Cleanup
Once the fire has died down, safely dispose of the ashes and unburnt wood. Scrub the cooking apparatus to remove any residue before storage.
Cooking a turkey in a fire pit takes more time and effort than a standard oven but yields unbeatable wood-fired flavor. With these simple tips, you can infuse your holiday centerpiece with delicious smoky essence. Tend the fire, baste diligently and frequently check the temperature for the perfect fire-roasted bird.
Cooking Outdoors is About Flow and Flexibility
Before you gather up your camping supplies and ingredients, remember that cooking outdoors is about flow and flexibility. You won’t have the same control as you do in your kitchen, but that’s ok, because cooking outside is about being in the moment and making adjustments when necessary. The below recipe is a guide. Cooking times may need to be adjusted depending on how consistently the campfire holds heat.
Kitchen Essentials for Campfire Cooking
Tip: Pack all of your kitchen supplies in one large container.
- Large Dutch Oven OR a large roasting pan. Note: Whichever pan you use, make sure you are okay with it potentially getting stained with smoke. You could also line the outside of your pot or pan with foil to protect it.
- Medium sized pot for the turkey gravy
- 2 Large BBQ tongs to turn the turkey as it cooks over the fire
- 1 large BBQ fork
- 1 wooden spoon
- Whisk
- 1 turkey baster or large spoon to ladle juices
- 2 Large cutting boards (ideally with juice groove)
- Large, sharp carving knife (a real knife, don’t bring some small pocket knife!)
- 1 large platter to serve the turkey
- Heavy duty foil
- Stainless steel nesting bowls (these are always handy)
- Paper towels
- Kitchen towels
- Waterproof Outdoor Tablecloth that fits an 8 foot table to create a clean work space for cooking and an elegant dining table
- Oven mitts
- Meat thermometer
- Cleaning spray (to wipe down your tablecloth after dinner)
- Enough firewood to cook consistently for up to 3 hours if needed (approximately 2 to 3 bundles of wood)
Cooking a Whole Turkey Over a Campfire | Off-Grid Camping Adventure
FAQ
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