Garbage Can Turkey Recipes

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GARBAGE CAN TURKEY



Garbage Can Turkey image

Not the conventional way of cooking a turkey, but the results are amazing and the bird tastes wonderful. Seasoning can be added, but is not necessary.

Provided by GLORIA2003

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 2h30m

Yield 12

Number Of Ingredients 4

aluminum foil
15 inch wooden stake
1 (12 pound) whole turkey, neck and giblets removed
new 15 gallon metal garbage can with lid

Steps:

  • Lay about 3 long sheets of heavy duty aluminum foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the aluminum foil.
  • Fill the lid of the garbage can with a large pile of charcoal, and light. Place the whole turkey (thawed of course) onto the stake, legs down. Turn the garbage can upside down, and place over the turkey. Place piles of lighted coals on the top, and around the sides of the can.
  • Cook for at least 1 1/2 hours, or keep going until coals go out. Do not lift can during cooking. Brush the charcoal off of the can, and lift off carefully as some heat may rush out when you lift the can. The internal temperature of the turkey should be at least 180 degrees F (83 degrees C) when taken in the thickest part of the thigh.

Nutrition Facts : Calories 670.8 calories, Cholesterol 264.5 mg, Fat 31.4 g, Protein 90.6 g, SaturatedFat 9.2 g, Sodium 219.3 mg

TRASH CAN TURKEY



Trash Can Turkey image

An alternative way of cooking turkey that is fun and one heck of a conversation piece at your next cook out.

Provided by Mike McCarthy

Categories     Poultry

Time 3h30m

Yield 1 serving(s)

Number Of Ingredients 2

1 turkey
your favorite seasoning

Steps:

  • Start 20 pounds of charcoal on fire.
  • Line ground with foil to extend 10" beyond the diameter of the trash can.
  • Place the turkey on the stake so it is hanging 2" off the ground (legs pointing down).
  • Rub seasonings into skin as desired.
  • Place trash can upside down over turkey.
  • Shovel burning charcoal around the outside of the can and also enough to make one layer on top of inverted can.
  • Keep adding charcoal so can stays hot.
  • Check turkey after 2 1/2 hours.
  • Additional cooking may be required depending on the size and wind.
  • HINT: To capture the juices, place a bundt pan under the turkey slide down the stake before putting the turkey on the stake.
  • Instead of the wooden stake you can also use a steel rod that has had a cross piece welded to the top.
  • It should look like a long legged T.

Nutrition Facts :

TRASH CAN TURKEY



Trash Can Turkey image

A whole turkey roasted upright on a stake under a metal trash can. The moistest, tastiest turkey I've ever eaten. This is a Boy Scout Recipe. It's just great!

Provided by FloraandMerriwether

Categories     Whole Turkey

Time 6h

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons poultry seasoning
2 tablespoons coarse salt (kosher or sea)
1 tablespoon dry mustard
1 tablespoon black pepper
1 1/2 teaspoons garlic powder
1 (12 lb) turkey, thawed if frozen
1 tablespoon olive oil

Steps:

  • Also requires: 1 Wood or Metal Stake (at least 1" thick and 20" long), Heavy Duty Aluminum Foil, 1 Clean 30 Gallon Metal Trash Can.
  • 20 Lbs. Charcoal.
  • Mix poultry seasoning, salt, mustard, pepper and garlic powder in a small bowl and stir to mix.
  • Remove giblets from neck or body cavity of the turkey and set aside for use another time (or gravy).
  • Remove and discard the fat just inside the cavities of the turkey.
  • Rinse turkey inside and out under cold running water and blot dry with paper towels.
  • Season the bird with the rub, placing 1 TBS into the neck cavity and 2 TBS int0 the body cavity.
  • Brush or rub the outside of the turkey all over with the olive oil and sprinkle it with the remaining rub.
  • Put covered into refrigerator and let cure for 4 hours or overnight.
  • Clear a 4 foot circle on the ground, using a shovel (do this on dirt, not your grass).
  • Cover the circle with heavy duty aluminum foil.
  • Drive the stake into the ground in the center of the circle, so it sticks up about 16" above the ground.
  • Light the charcoal in a grill.
  • Holding the turkey with the neck end at the top, lower it onto the stake.
  • The tail end of the bird should be about 6" above the ground.
  • Place the trash can over the turkey, keeping the bird in the center and resting the trash can on the ground.
  • Shovel 1/3 of the coals on top of the trash can and the remainder around the outside; these should come 3 to 4" up the sides of the can.
  • Cook the turkey until cooked through (1 1/2- 2 hours).
  • Using a shovel, remove the coals and ash from the sides and top of the can.
  • Lift the can off the turkey- CAREFUL- The can will be HOT!
  • Transfer the turkey to a platter and cover loosely with aluminum foil.
  • Let it rest for 10- 15 minutes, then carve and serve.

Nutrition Facts : Calories 1118.3, Fat 56.8, SaturatedFat 15.7, Cholesterol 463.1, Sodium 2187.7, Carbohydrate 2.1, Fiber 0.6, Sugar 0.3, Protein 139.7

BEER-CAN TURKEY



Beer-Can Turkey image

Provided by Cat Cora

Categories     main-dish

Time 2h45m

Yield 10-12 servings

Number Of Ingredients 10

12 to 24 ounces beer (in a can if using a beer-can turkey stand)
2 teaspoons spicy mustard powder
1/2 teaspoon garlic powder
1 teaspoon dried chopped onion
1 teaspoon smoked Spanish paprika
1 teaspoon granulated garlic
1/2 teaspoon ground smoked cumin
Kosher salt and freshly ground pepper
1 9-to-10-pound turkey (thawed if frozen)
1/4 cup canola oil

Steps:

  • Preheat a grill to medium (about 350 degrees F) on one side. Pour the beer into a turkey sitter (a ceramic stand that holds liquid). Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand.
  • Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt and pepper to taste in a small bowl.
  • Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Rub the cavity with 2 to 3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or stand. Rub the remaining spice mixture all over the turkey.
  • Place the turkey (on the sitter or stand) on the cooler side of the grill. Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.

90 MINUTE TURKEY



90 Minute Turkey image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 13h45m

Yield 1 pound turkey per person

Number Of Ingredients 9

1/2 cup kosher salt
2 tablespoons ground black pepper
8 ounces fresh thyme sprigs
4 ounces fresh parsley sprigs
One 12-to-14-pound turkey
6 lemons
20 to 30 pounds ice
1/4 cup kosher salt
2 tablespoons ground black pepper

Steps:

  • To brine the turkey, thoroughly clean the trash can with food-grade cleaner. Dry. Then add 3 gallons water, the salt, pepper, herbs and turkey. Finally, squeeze the lemons into the brine. Add some ice and allow the turkey to brine for 12 to 24 hours, re-icing during the process to keep temperature below 40 degrees F. This brining is optional.
  • To cook the bird, remove from the brine and pat dry with towels. Or, for the non-brine option, remove the bird from the package, pat dry with towels, and apply the salt and pepper to the exterior of the bird.
  • Next, place foil on level ground to form a 3-foot-square area. Place a stake in the ground and place the turkey on the stake, legs first. Cover the turkey with the trash can and apply half the coals on top of can with the remainder tightly around the base of the can.
  • Light the coals evenly and allow the coals to warm until hot, then set the timer for 90 minutes and relax.
  • After 90 minutes, carefully remove the coals with a turner or fireplace shovel and uncover. Remove the turkey and allow to rest for 10 minutes before carving.

GARBAGE CAN TURKEY



Garbage Can Turkey image

Not the conventional way of cooking a turkey, but the results are amazing and the bird tastes wonderful. Seasoning can be added, but is not necessary.

Provided by GLORIA2003

Categories     BBQ & Grilled Turkey

Time 2h30m

Yield 12

Number Of Ingredients 4

aluminum foil
15 inch wooden stake
1 (12 pound) whole turkey, neck and giblets removed
new 15 gallon metal garbage can with lid

Steps:

  • Lay about 3 long sheets of heavy duty aluminum foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the aluminum foil.
  • Fill the lid of the garbage can with a large pile of charcoal, and light. Place the whole turkey (thawed of course) onto the stake, legs down. Turn the garbage can upside down, and place over the turkey. Place piles of lighted coals on the top, and around the sides of the can.
  • Cook for at least 1 1/2 hours, or keep going until coals go out. Do not lift can during cooking. Brush the charcoal off of the can, and lift off carefully as some heat may rush out when you lift the can. The internal temperature of the turkey should be at least 180 degrees F (83 degrees C) when taken in the thickest part of the thigh.

Nutrition Facts : Calories 670.8 calories, Cholesterol 264.5 mg, Fat 31.4 g, Protein 90.6 g, SaturatedFat 9.2 g, Sodium 219.3 mg

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