What You'll Need:
* metal trash can (15 gallon) *
* wood or metal stake about 15 inches tall.
* aluminum foil
* charcoal briquettes (at least 10 pounds)
* turkey
Instructions:
Step 1: Light a pile of coals. They will take about 30 minutes before they are ready to go. Proceed with the rest of the steps.
Step 2: Find a suitable place to cook the turkey. You will be doing this on the ground with hot coals. Make sure the area is clear of flammable debris and don't do this on the grass it will burn in. Keep a shovel and water nearby.
Step 3: Drive the stake into the ground and wrap with foil. Lay foil around the stake. The foil should extend about 10 inches past the rim of the trash can when the can is upside down on the ground.
Step 4: Brush the turkey with oil and season to taste. Place a large ball of foil on top of stake and slide turkey onto it. The foil will help prevent the stake from poking through the tender meat.
Step 5: Place the trash can over the turkey making sure to center the bird. Pile coals about three inches deep around the base of the can. Place another pile on top of the can.
Step 6: Sit back and wait. A 10- to 12-pound bird takes about 90 minutes. A 20-pound bird takes close to three hours. Don't lift the can until the time is up, you will lose your heat! Be patient.
Step 7: Use oven mitts to carefully remove the hot can. Check bird with instant read meat thermometer and look for 160-plus degrees in the deepest part of the turkey.
* The USDA recommends against using galvanized metals for smoke boxes when smoking meat. Chemical residue contamination can result. Many online sources say you can minimize fumes by first burning off the treatment with a hot fire before using galvanized cans for cooking. A non-galvanized cooker is preferred.
* metal trash can (15 gallon) *
* wood or metal stake about 15 inches tall.
* aluminum foil
* charcoal briquettes (at least 10 pounds)
* turkey
Instructions:
Step 1: Light a pile of coals. They will take about 30 minutes before they are ready to go. Proceed with the rest of the steps.
Step 2: Find a suitable place to cook the turkey. You will be doing this on the ground with hot coals. Make sure the area is clear of flammable debris and don't do this on the grass it will burn in. Keep a shovel and water nearby.
Step 3: Drive the stake into the ground and wrap with foil. Lay foil around the stake. The foil should extend about 10 inches past the rim of the trash can when the can is upside down on the ground.
Step 4: Brush the turkey with oil and season to taste. Place a large ball of foil on top of stake and slide turkey onto it. The foil will help prevent the stake from poking through the tender meat.
Step 5: Place the trash can over the turkey making sure to center the bird. Pile coals about three inches deep around the base of the can. Place another pile on top of the can.
Step 6: Sit back and wait. A 10- to 12-pound bird takes about 90 minutes. A 20-pound bird takes close to three hours. Don't lift the can until the time is up, you will lose your heat! Be patient.
Step 7: Use oven mitts to carefully remove the hot can. Check bird with instant read meat thermometer and look for 160-plus degrees in the deepest part of the turkey.
* The USDA recommends against using galvanized metals for smoke boxes when smoking meat. Chemical residue contamination can result. Many online sources say you can minimize fumes by first burning off the treatment with a hot fire before using galvanized cans for cooking. A non-galvanized cooker is preferred.
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