Mark's brother in law Jeff had brined the turkey for about 36 hours using a Williams and Sonoma mix. They plan to make their own brine next year. The brine makes the turkey moist.
Mark built a fire in the oven last night and rebuilt it this morning. Temperature was over 900 degrees after sweeping the fire and ash out. We had cooked several turkey's previously at around 550 degrees with good success. First we seared in the juices, 900 degrees did this in a few minutes. To mitigate the high temperature we placed the turkey near the front of the oven and spun him around 180 degrees every 20 minutes or so. The turkey came out great as well as the vegetables and curry bread. Our family really enjoyed the day. This turkey was not for our full house of guests. They were all off at their respective family gatherings.
Gayle and Jeff, left, ready at the oven, bird right after 5 minutes of browning. Then we covered it with foil.
