Orchard Crisp Turkey   Rating
Anonymous - October 01, 2003

Ingredients:

1 Turkey (10 to 20 lbs.), thawed and trimmed
1 Orange
1 12 oz can of apple beer (or cranberry juice)

How to Prepare:

Set the Keg Roaster over the burner. Pop the top on the can and pour a 1/3 of the apple beer out of the can. Place the can into the can holder. Cut an opening under the turkey?s neck to allow for good heat circulation. While still whole, finely grate the orange peel. Once the orange peel is grated, cut the orange in half and squeeze out the juices with a juicer, making sure to keep the pulp. Combine the finely grated orange peel with the pulp from the orange juice and rub it onto the turkey. Set the turkey onto the can holder. Ignite the Camp Chef cooker and set temperature to 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.