How to Cook a Turkey on an Engine and Fast!
Turkey Day is right around the corner, literally in a few days. If you’re running the show, you may find yourself stressed out and short on time. If you’re the guest, but bringing the turkey, you may also wonder how you’re going to cook the turkey and then drive to where you need to go. Well, let us lend a hand with some ideas on how to get it all done with enough time to relax this holiday season.
Making Turkey On-the-Go
For those of you who need to do a bit of traveling but also cook a turkey, you’re in luck! It turns out an oven isn’t the only way to cook a turkey.
Here’s what you’ll 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
So the first thing to do is put the turkey breast, potatoes, and carrots in a large bowl. Pour enough wine in the bowl, enough to cover everything, and then cover the bowl and put it in the fridge for two hours. Then drain it out and dispose of the wine, do not drink the wine.
Set the vegetables aside and cover the turkey with flour. Collect some heavy duty tinfoil and cut out five large squares, large enough to fit equal portions of turkey and veggies in the middle of each square and then fold up the sides into small bowls. Before placing the turkey and veggies in though, butter up the tinfoil. Then, season the turkey as you wish, mold the squares into makeshift tinfoil bowls, and pour in enough heavy cream to cover the turkey but not so much that it will spill over. Close the bowls and seal them up.
Once heading out onto the road, place the tinfoil bowls on the engine block. Secure them if possible. Then get going – just be sure to stop halfway and flip everything over for even cooking (with the engine off).
Cut Cooking Time in Half
Okay, maybe not half. It can take awhile to cook a turkey correctly. However, one catering company found a trick by pure chance. Tastebuds Catering, founded here in Florida, once acquired an oven that only had one setting – broil. This was quite the problem when it came time to cooking a turkey. In a moment of desperation, the cook cut the turkey in half, seasoned it, applied some flour, and then put the turkey in a pan with 3 inches of water and under the broiler for an hour, basting every 20 minutes.
Wouldn’t you know, it actually worked! The oven got a little hotter than expected, 475 degrees, but for the past twenty years, Tastebuds Catering has been broiling turkeys at 450 degrees without fail. If you’re looking to decrease the amount of time you’ll spend in the kitchen with the turkey, this is way to go.
Hope these tricks help you if you’re in a pinch with cooking the turkey this year.