TASTE OF THE TREASURE COAST
16
Recipe
The day before you plan to cook the bird, remove it from
the brine and pat dry with paper towels. Brush the skin with
oil and rub with seasoning, making sure to fill the neck and
cavity. Cover and refrigerate overnight.
Make a four-foot circle on the ground with aluminum foil.
(Note: if placing on grass, make sure it’s grass you don’t
mind killing). Anchor the foil with bricks and place the dripping
pan in the center. Hammer the stake in the middle of the
pan into the ground, leaving 16 inches sticking out.
With the neck end up, lower the turkey onto the stake.
Place the trash can over the turkey. Shovel one-third of the
coals on top and the remainder around the sides of the trash
can. Light the coals. Some recipes call for lighting the coals
on a grill and shoveling them onto and around the trash can
when hot. Either way, when the coals are ready, cook the bird
for 1½-2 hours depending on the size or until a thermometer
inserted into the thick part of the thigh reads 180 degrees.
To remove the turkey, shovel the coals from the top of the
trash can and, wearing heavy-duty gloves, remove the trash
can and lift the bird from the stake. Transfer to a carving platter,
cover and let rest for 15-20 minutes.
LARRY’S TIPS
• Truss the legs of the bird to hold them in place and ensure
the meat is cooked evenly.
• Stuff the neck cavity with aluminum foil to prevent the
bird from sliding down the stake.
• Make sure the stake is not too tall, otherwise the bird
will touch the top of the can and burn.
• Because the trash can takes about 20 minutes to heat up,
Larry prefers to preheat it with hot coals before placing it
over the bird. This is where the heavy-duty gloves come in
handy. This also helps to burn off any chemicals in the metal.
• Don’t limit your repertoire; Larry says he has cooked
both partridge and pheasant this way.
1 12-pound turkey, fresh or defrosted
Olive oil for brushing
3 tablespoons poultry seasoning of your choice
For the brine:
1 cup kosher salt
½ cup brown sugar
1-3 sprigs rosemary
1-3 sprigs thyme
2-4 bay leaves
4 quart (32-ounce) cartons vegetable broth
½ cup brown sugar
1 cup kosher salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
For the setup:
A meat thermometer
Heavy-duty gloves
Shovel
1 metal stake, 1 x 20 inches
Heavy-duty aluminum foil
Bricks for anchoring foil
20 pounds charcoal
Disposable aluminum pan to catch the drippings —
and the bird if it falls.
New aluminum trash can, rinsed out with soapy water.
Two days before Thanksgiving, combine all the brining
ingredients in a large stockpot and bring to a boil. Stir well
to dissolve the salt and sugar, then remove from heat and
cool to room temperature. Stir in one gallon of iced water
and pour into a brining bag or container that will fit in the
refrigerator.
Remove innards and wash and dry the turkey. Place breast
down in the brine, making sure the cavity is filled and the
turkey is completely submerged. Place in the refrigerator for
12-16 hours. (Do not overdo the brining or the texture will
resemble that of luncheon meat.)
A brined and well-seasoned turkey is speared atop a stake stuck into
the ground before being covered with a trash can and cooked.