How to Cook a Turkey on an Engine and More
Ah, Thanksgiving is in a few days. Are you ready? Do you have your Turkey? The turkey is the most important, and more often than not, most stressful part of Thanksgiving. If it’s not being forced to do the Turkey Dance with your family, it’s all the prepping and cooking that goes into it, especially if traveling or short on time. That’s why we dug up two helpful ways to cook a turkey that will have you gobble gobbling your Thanksgiving dinner in no time.
The Turkey Dinner Road Trip
Sounds pretty adventurous right? It kinda is, when you think about it. Brought to you by the guys that wrote the Manifold Destiny, this operation takes a 5-pound turkey breast, vegetables and potatoes, and a four-hour long drive to cook the basics of a Thanksgiving meal on a car engine. Yeah, it can be done. Read on!
You will need:
- 1 five-pound boneless turkey breast sliced into thin strips
- 3 large baked potatoes, peeled and diced
- 3 carrots, chopped into fine bits
- Dry white wine
- Salt and pepper
- 3/4 cup heavy cream
First put your turkey breast, potatoes, and carrots in a large bowl. Drown that sucker in wine and let it marinate in the fridge for two hours. Then drain out the wine, and dispose of it. NO DRINKING ON THE JOB.
Set the vegetables aside and cover the turkey with flour. Then, rip five large squares of heavy duty tinfoil, a few inches across, and lather one-side of each with butter. Put equal portions of turkey, potatoes, and carrots on each square, season as you wish, and then mold the tinfoil squares into bowls to safely contain each portion. Finally, pour some heavy cream into the tinfoil bowls, enough to cover the turkey but not enough that it can spill over, and seal the tinfoil bowls are carefully as possible.
When you’re ready to drive, put all five tinfoil bowls on the engine block and secure them if you can. Halfway through your four-hour drive, you’ll want to pull over, park, turn off the engine, and flip the tin foil bowls for even cooking. Then continue with the road trip.
Short on Time? DON’T PANIC!
Tastebuds Catering from right here in Florida once acquired an oven that could only broil, not bake. This proposed a problem when it came to cooking turkey. With no other options, the cook cut the turkey in half, seasons it and applied some flour, and put the turkey on the bottom shelf in a pan with 3 inches of water under the broiler for an hour, basting it every 20 minutes.
Who would have thought it would’ve worked? The oven heated up to 475 degrees and thoroughly cooked that bird. To keep from over-cooking, the temperature has been dropped by 25 degrees, and Tastebuds continues to broil turkeys at 450 degrees twenty years later. If you need to cut your overall cooking time in half, this is the way to do it.
Now that we’ve shown you two ways to cook that turkey with less stress, we hope you’ll enjoy the holidays the way they’re meant to be.