 Brew Up a Juicy Turkey Feast
Beer Can
Turkey for
the Holidays Eat, Drink & Brew Turkey
Logan, Utah - Every year, the
turkey always seems to take up all
the space in the oven for hours on
end, never giving your other holiday
dishes a chance to bake. And then,
after all that time, another turkey
comes out of the oven dry as a
bone. The arid results are sure to be
a disappointment for not only the
chef who devoted more than half a
day to effort, but also to the eager
family and friends gathered around
the table.
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rest of the article > |
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PREPARING THE BIRD
Make sure your bird is completely thawed.
Remove giblets and neck packet from inside the bird.
Make a heat hole by cutting under the neck and clearing away
meat in the wish bone area.
Trim excess fat away from cavity openings and remove tail.
Injection marinading works best when done 24 hours prior to
cooking. Letting bird sit in the refrigerator for 24 hours allows
the injection to work through the meat.
If using the Ultimate Roaster:
Cut the joint between the thigh and the top of the drum stick
to help dark meat cook (as it takes longer than white meat).
For more tips on using the Keg Roaster or Ultimate Roaster this
holiday season -
Visit CampChef.com's FAQ section |
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Be sure to order by December 15th for ground shipping.
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Dutch Oven Starter Kit
Model#: DO-PK
Everything you need to begin cooking with Dutch ovens.
Kit includes a Camp Table (CT-32LW), Pre-seasoned Dutch
Oven (DO-12), Heat Resistant Gloves (GLV-15), Dutch Oven
Resource Guide (BK-DOR) and a Charcoal Lighter Basket (CLB-9). |
$175.99 Great Value
$149.99 |
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IT'S HERE!
Finally, the iliveoutdoors.com online community is here. A great place
to share and find answers.
We had an overwhelming response to the launch earlier this month with
over 100 registered users in 24 hours of going live. Help keep the
community alive.
Registration:
To register, follow this link http://www.iliveoutdoors.com/forum,
click on the appropriate link to agree to the terms. Fill in
the form and submit it.
You will then receive an email with a link that you will need to
go to in your browser to activate your account.
It's as easy as that. |
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Ingredients:
2 C. brown sugar
1 C. maple syrup
3/4 C. kosher salt
4 garlic cloves
6 bay leaves
2 tsp. crushed red pepper
1 1/2 C. soy sauce
4 qt. pineapple juice |
Spice Rub:
4 Tbsp. paprika
2 Tbsp. onion powder
2 Tbsp. garlic powder
3 Tbsp. dried thyme leaves
1 Tbsp. cayenne pepper
1/2 C. sugar
1 C. salt |
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How to Prepare:
In a large large pot or clean bucket, combine all the ingredients
for the brine. Place the turkey in the container, making
sure it is covered with brine. Cover and place in the refrigerator
or a cooler (40 degrees or lower). Let stand overnight or
up to 48 hours. Meanwhile combine the spice rub ingredients.
Cover and set aside. Remove turkey from brine and rinse well.
Pat dry with paper towels. Cover turkey with a generous amount
of spice rub. Roast turkey as desired.
NOTE: You can cut the
volume of brine by 2/3 by placing the turkey in a large
bag and placing the bag in a 5 gallon bucket and pack the
bucket
with ice and water. Try this method if you cannot get a 5 gallon bucket
in your refrigerator or the temperature outside is too warm. Using
this system, you can brine easily and affordably all year
long. |
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| Express your love for the outdoors with this
simple window decal.
Excellent for any outdoor enthusiast who
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