Turkey is Fantastic!

It's no surprise turkey was almost the America's official icon -- it just tastes so good! And if you thought the founding father's argued over the turkey, just watch as your guests fight it out for additional helpings of your turkey feast prepared in the Ultimate Turkey Roaster or Keg Roaster by Camp Chef. These items are designed to infuse both flavor and moisture while speeding up the cooking time. No longer do you have to wait until the late evening hours for the turkey to finally be finished. At 8 minutes per pound for the Keg Roaster and the Ultimate Roaster. The meat is always tender and juicy.

Roasting Tips:

• Cook for a longer time on lower heat for even more juicy results. Adapt your heat for the weather conditions.

• Spread 2 handfuls of mesquite wood chips in the basin of the Ultimate Roaster before adding turkey. Do not pour liquid into oven.

For more great turkey cooking tips, visit:
www.UltimateRoaster.com

Camp Chef Turkey Brine    Rating
Camp Chef - November 01, 2004

Ingredients:

1 Norbest turkey, 12 - 20 lbs.

Camp Chef Brine:
2 liters white cranberry juice
3 C. kosher salt
4 large dried basil leaves
2 Tbsp. dried Rosemary & Thyme
4 C. lightly crushed cranberries
2 C. brown sugar
2 liters ginger ale
1 C. honey
1 C. olive oil
2 onions, quartered

How to Prepare:

Wash and place thawed turkey in a large bucket with brine mixture. Add more liquid - water or juice - until turkey is covered. Place in fridge or other cool location for 24 hours before cooking. In place of brine, you may choose to inject your favorite liquid flavors directly into the turkey’s breasts, thighs and drumsticks with a meat injection syringe.

Place turkey over the cone of the Camp Chef Ultimate Turkey Roaster and insert thermometer into the turkey breast with dial resting outside the roaster. put roaster on Camp Chef burner on medium/high heat for about 20 minutes. Lower to medium heat. Add about 2 C. of chicken broth (or water) to the bottom of the oven. Remove turkey when internal temperature reaches a temperature of 170 degrees. Garnish and serve.