I have used my sun oven for Quiche, chili, roasted veggies etc. and loved it… but we live in Central Oregon and there is not enough sun this time of year to roast a turkey. For all those living in the sun belt, be brave and try Sun Oven’s own recipe! Pssst…the secret is brining – makes the turkey cook faster:
Turkey is so much moister and tastier when it’s roasted in the Sun Oven but, even here in the sun belt, the probability of a cloudy day is too high to not have a plan B for your Thanksgiving bird.
For now the forecast in Southern California looks good for solar cooking on Thursday.
I’m keeping my fingers crossed and my conventional over on standby. But which ever way I wind up roasting my Thanksgiving bird, I’ll be sure to brine it first. A brined turkey not only tastes better, it will be juicier and will cook 20 to 30 minutes faster than one that is not. All you need are a few simple ingredients and a large, food-safe container. I use a camping cooler.
1 gallon vegetable broth
1 cup sea salt
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried savory
1 gallon ice water
1 turkey, (thawed if frozen)
Combine the first six ingredients (broth through savory) in a large stock pot. Bring the contents to a boil, stirring often, until the salt has completely dissolved. Remove from heat and let cool to room temperature.
When cool pour it into a container large enough to hold the turkey and the brine. Add the ice water. Remove all giblets from the cavity of your turkey. Wash and pat dry. Place the turkey in the brine breast down, making sure that the cavity is filled.
Remove the turkey from the brine, drain, pat dry, and prepare according to your favorite recipe. Discard brining liquid. Make sure Sun-Oven faces full sun. Use an internal thermometer to ascertain if fully cooked. Enjoy.