Give'em the Bird
By Guy Perkins of Camp Chef
Our research at Camp Chef has not revealed the methods used to cook the first wild turkey. We should however, be thankful Ben Franklin didn't get his way and make the American Wild Turkey the National Bird. We've heard from some people in the Northwest that Eagles taste like Spotted Owl, but are not nearly as palatable as Wild Turkey. (kidding, really) I guess we should be thankful Norbest, Butterball, Jennie-O and others distribute nice plump domestic birds for the holiday feasts.
So here we have producers working up the best quality bird they can for our tables and we Americans continue to destroy this work in droves. Just look at the number of tin roasting pans your grocer has in and how many he doesn't the day before Thanksgiving. That tells us here at Camp Chef that the birds are getting the traditional treatment that grandma gave’em, and that tens of thousands of honest Americans are lying to grandma about her "moist" bird while asking for more water or Cranberry sauce. Now before the Grandma Association of America starts a campaign against us let us clearly state that this may not be the case with every grandma or American who cooks a bird. Maybe you have a method where in the juices flow from the breast similar to squeezing a soaked sponge. If so, great!
For the rest of America, Camp Chef has created a few apparatuses that will allow you to take the pressure off those who lie to Grandma, and the Grandma's who piles up the Cranberry sauce in an attempt to add enough moisture that there is a dinner conversation on that great day of feast.
The Ultimate Roaster produces moisture as it cooks. The internal heat cone cooks from inside the cavity of the bird and the convection motion does the outside of the bird locking in the natural juices that the producers worked so hard to produce.
For those of you who can't resist a tight dry skin on top of a breast full of juice, you will want to try the Keg Roaster. This gadget is similar to cooking a large beer can chicken only you’re using a Turkey instead.
If you’re the man of the back yard BBQ you'll find the Turkey Cannon will add a new angle to the dangle of the bird you’re attempting to turn to jerky. The Cannon works just as well in the indoor oven as it does the BBQ for those of you in the Northern reaches of the country where shoveling off the BBQ just isn't your idea of a good time on a holiday.
Regardless of your choice...let Grandma off the hook this season and for a change do the bird for her. |
