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Whole Roast Turkey From the Wood-Fired Oven

October 25, 2010 by admin  
Filed under Italian Food

Recipe: Whole Roast Turkey

Summary: Coat the turkey with olive oil, and then lay it on a bed of onion, carrot and celery, skin side up. Add salt, pepper, herbs and olive oil to the bird, then 1/2 cup of water. Cover the turkey with foil. The foil and water let the turkey cook through without burning.


  • 1 medium-size turkey
  • 1 onion 2 carrots
  • 3 sticks of celery
  • Olive oil
  • Salt,
  • pepper and herbs of choice


  1. Fire your oven until hot, and then let the heat fall to a moderate temperature, roughly 450-500°F. If you have fired your oven for a longer period (2 hours or more), rake out the coals to allow the temperature to keep falling. If you do not have enough retained heat in the oven, you can leave a small fire or coals at the start of cooking. Add the turkey to your oven, and let it roast for 2-3 hours until done. Use a meat thermometer to test the internal temperature. Remember that a wood-fired oven is a naturally moist type of cooking, so the exact cooking time is less important than in a conventional oven. After about 1 hour, remove the foil, and let the turkey brown. Take the turkey out of the oven, and cover it to rest. You can use the pan drippings to start your gravy!

Cooking time (duration): 120 Minutes

Meal type: dinner

Culinary tradition: Italian

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by on.

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