ST. LOUIS — Last week, Show Me's Mary Caltrider mentioned her family cooks their turkey in a trash can. However, people sure were confused! So, Thursday morning, she shared the official Sullivan Family Recipe.
HOW TO MASTER THE TRASH CAN TURKEY WITH SULLIVAN HARDWARE:
1. USE A 20 GALLON GALVANIZED METAL TRASH CAN. IF THIS IS THE FIRST TIME USING IT, PRE-BURN IT WITH CHARCOAL TO REMOVE SOME OF THE GALVANIZING COATING.
2. PICK A FLAT SPOT TO SET UP YOUR FIRE AND LAY A 3 FT FOIL SQUARE FOR A BASE. DRIVE A 3 FOOT LONG METAL STAKE INTO THE GROUND IN THE CENTER. KEEP IN MIND THAT THE HEAT FROM THE FIRE WILL LIKELY STERILIZE THE GROUND LEAVING A BARE SPOT.
3. WRAP TWO BRICKS IN ALUMINUM FOIL, AND PLACE THEM ON THE GROUND STRADDLING THE STAKE. THREAD THE TURKEY (LEGS DOWN) ONTO THE STAKE THROUGH ITS CAVITY AND REST IT ON THE BRICKS. FLIP THE TRASH CAN UPSIDE DOWN OVER THE BIRD, TRYING TO KEEP THE TURKEY IN THE CENTER.
4. LIGHT TWO CHIMNEY STARTERS (OR OTHER METAL CONTAINERS) FULL OF CHARCOAL. WHEN THEY ARE FULLY LIT, SPREAD COALS ON THE FOIL AROUND THE EDGE OF THE CAN, AS WELL AS THE TOP OF THE CAN. SPREAD THE REMAINING UNLIT CHARCOAL OVER THE HOT PIECES (40 LB TOTAL). THE HOT CHARCOAL WILL LIGHT THE ADDITIONAL PIECES.
5. AT THIS POINT, START YOUR TIMER. LET THE TURKEY COOK FOR 2 HOURS WITHOUT PEEKING. IN VERY COLD WEATHER, ADD A LITTLE EXTRA TIME. USING VERY GOOD QUALITY LONG GRILL MITTS, LIFT THE CAN OFF THE STAKE.
6. TEST THE INTERNAL TEMPERATURE WITH A MEAT THERMOMETER.
Learn more here.
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