Hi there, just in case there are other cooks out there contemplating cooking a whole turkey in the camp oven, my advice is: DO IT!! I couldn't find much advice on the Internet, so thought I would share last night's experience. Bought a size 50 (5kg?) frozen bird and defrosted it for 2-3 days inthe fridge. Lit the fire about 1.30 pm to get some coals going. Take out neck and other odd bits from the cavity, dry inside and outside of bird well, squeeze in some lemon juice and a good handful of fresh Rosemary and thyme. Sprinkle a bit of olive oil and a lot of salt over bird, add 500ml of chicken stock to camp oven.  I put coals under and on top of the camp oven, and replenished them twice when they lost a fair bit of heat. The bird went on at4.30pm and cooked for3.5 hours. It was beautiful, gravy was great, fed 12 people easily. It possibly could have come out earlier at 3hrs as it fell apart a bitnwhen we carved it, but I think it was the best way to cook a turkey, the camp oven sealed in the moisture. You will never go back to turkey cooked in a regular oven!

And welcome to the forum 

Thanks Gundygal, That sounds very nice well done 

Congrats on the cooking and welcome to the forum Gundygal!

Jeff

Kingsthorpe David wrote on Jun 20^th, 2013 at 7:57pm:


Derek did Turkey breast in a CO at the Aratula COG  a few years back. It turned out quite well.

Aart