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This (the Ultimate
Turkey Roaster) will free up precious space in your oven. "
When you cut into your bird the juice virtually flows everywhere -
it just seeps out of the meat."
Standard Examiner |
TRY
THE ULTIMATE ROASTER INDOORS!
Bring the Ultimate Roasting Oven indoors and cook up tasty meals fast
and easy in the oven or on the range. When cooking indoors be sure
to add liquid to minimize smoke. Choose your favorite liquid - from
beer to juice - to create great drippings for gravy. |
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NOVEMBER SPECIALS brought to you by OutdoorCooking.com
THIS MONTHS SPECIALS INCLUDE:
The Ultimate Turkey Roaster (TDO-20), The Ultimate Turkey Roasting
System (SLP-TDO), Ultimate Roasting Oven Carry Bag (CB-TDO), Marinade
Injection System (INJ-SYS), 4-pack Jerky Seasoning (JS-4PCK)
CLICK
HERE TO GO TO THE SPECIALS |
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| Trim away neck fat and remove all
of the neck by making a one-inch cut down each side of the neck.
Pull neck away from the body cavity and remove. This leaves a nice
hole for the heat to travel up to the lid.
Completely thaw the turkey. On larger birds, cut away tail and make
a two-inch cut up the lower back between the thighs. Pull this area
apart. This allows the bird to sit down over the cone more readily.
Inject the bird with your favorite marinade.
Try adding 1/4 cup of lemon juice to your marinade mix. Spray non-stick
pan spray around the inside of the Dutch oven and on cone. Place
the cavity of the bird down over the cone with the neck area up.
Insert thermometer into the thickest breast area of the bird. Do
not push it all the way to the bone. Mid-way is fine. Avoid gristle.
Thermometer dial must be positioned on the outside of the pot with
the stem resting through the notch on the lip of the Dutch oven
base. Sprinkle red based seasoning
on the bird to enhance roasting.
Cover with lid. Turn lid until arrow on lid lines up with thermometer.
Put the all-purpose Camp
Chef burner between medium and low heat. After approx. 30 minutes,
add 1/2 cup of liquid to prevent burning. Cook until thermometer
gauge reads 170 degrees Fahrenheit for medium meat. (165 degrees
for done and 180 degrees for well done.)
For best results cook on low heat 8 minutes/lb. |
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