Trash Can Turkey
Source of Recipe
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!
List of Ingredients
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 (12.00 lbs) turkey, thawed if frozen
1 tablespoon olive oil
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 poulty 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.