Teriyaki Turkey   Rating
Anonymous - October 01, 2003

Ingredients:

1 Turkey (10 to 20 pounds); thawed and trimmed
1 12 oz can of orange soda
Teriyaki sauce
Ground ginger
Garlic powder

How to Prepare:

Set the Keg Roaster over the burner. Pop the top on the beer and pour a 1/3 of the beer out of the can. Place the orange can into the can holder. Cut an opening under the turkey?s neck to allow for good heat circulation. Sprinkle ground ginger and garlic powder thoroughly over the outside of turkey and gently rub into the bird. Using Camp Chef needle injection, inject turkey with about 1 cup of teriyaki sauce.

Place the soda can into the can holder on the roaster. Set the turkey onto the cans with the turkey breast towards the center. Place the turkey in the roaster and cover with the lid. Light the Camp Chef burner and set temperature between low and medium.

Cooking times will vary depending on size of the turkey, weather conditions, outdoor temperatures, temperature of the turkey going into the roaster and elevations. Use a calibrated meat thermometer to check the doneness of the turkey. Check the temperature of the meat after one hour and every 30 minutes thereafter until meat thermometer reads 170 degrees in the breast.