Cook Turkey in a Fire Pit

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If building a fire pit, dig out about 4 to 6 inches deep creating a bowl effect. And make it about 3 ft round. Now fill the pit with charcoal and start the fire. Let the coals get nice and hot.

Once the coal are going strong, with a fire poker or long stick move the coals to the outskirts of the pit leaving a single layer of coals in the center. Now with the turkey wrapped in tin foil,seasoned and in the tin tray. Place the tray in the center of the pit on top of the single layer of coals. Make sure the little cooking indicator is visible through the tin foil. Now cover the turkey with the second tin tray.

Move the coals up against the tin trays building up around all sides. Now sit back and wait. Keep adding charcoal as needed. Sometimes I even add mesquite or any other wood to add a little smoked flavor. Just don't start a roaring fire as you might burn the turkey. Depending on the size of the bird it might take anywhere from an hour to three hours. 

We add a can of beer in the bird. I don't notice any flavor added but the tin can acts as a internal heat source helps the cooking process.

Use thick gloves when lifting the turkey out of the pit...it will be hot!

And if you wrapped the turkey in foil as suggested all of the juices will be trapped in there so becareful opening the foil.

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rpodcamper.com Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group - pHp Joined: 26 Nov 2009 Location: Reading, Pa Online Status: Offline Posts: 3990	Topic: Cook Turkey in a Fire Pit Posted: 24 Nov 2010 at 2:29pm
	If building a fire pit, dig out about 4 to 6 inches deep creating a bowl effect. And make it about 3 ft round. Now fill the pit with charcoal and start the fire. Let the coals get nice and hot. Once the coal are going strong, with a fire poker or long stick move the coals to the outskirts of the pit leaving a single layer of coals in the center. Now with the turkey wrapped in tin foil,seasoned and in the tin tray. Place the tray in the center of the pit on top of the single layer of coals. Make sure the little cooking indicator is visible through the tin foil. Now cover the turkey with the second tin tray. Move the coals up against the tin trays building up around all sides. Now sit back and wait. Keep adding charcoal as needed. Sometimes I even add mesquite or any other wood to add a little smoked flavor. Just don't start a roaring fire as you might burn the turkey. Depending on the size of the bird it might take anywhere from an hour to three hours. We add a can of beer in the bird. I don't notice any flavor added but the tin can acts as a internal heat source helps the cooking process. Use thick gloves when lifting the turkey out of the pit...it will be hot! And if you wrapped the turkey in foil as suggested all of the juices will be trapped in there so becareful opening the foil.

techntrek Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group - pHp Joined: 29 Jul 2009 Location: MD Online Status: Offline Posts: 9059	Posted: 24 Nov 2010 at 3:41pm
	We do beer chicken all the time, no better way to keep it moist and really yummy (flavor coming from the oil-and-spice rub inside and out).
	Doug ~ '10 171 (2009-2015) ~ 2008 Salem ~ Pod instruction manual