Thanksgiving is just around the corner so I've been experimenting with turkey. On the big day I plan on roasting a whole bird using a baking bag, but I thought I'd practice on smaller pieces in the weeks leading up to it. For today's trial I used a six quart stock pot with a steamer insert. I wanted to keep the bird out of its cooking juices hoping to obtain a crispy skin. I
brined the breast overnight and put it in the Sun Oven at just after ten a.m. By noon the
probe thermometer was at 180ยบ and the breast was ready. Just in time for lunch. The skin did come out crispy but I think I prefer cooking poultry with rice. When cooked together the rice comes out so scrumptious that I'm happy to sacrifice the crisp skin. My only problem now is what will we have for dinner?
Here are the tools I used today - minus the probe thermometer. A
six quart stock pot, a steamer insert and two canning jar lids to set on the floor of the Sun Oven chamber.
