Trash Can Turkey Recipes

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.

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.

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.