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Whole Turkey in 90 Minutes! | Cooked In a Trash Can | Head outside to cook your turkey IN A TRASH CAN! So simple and tasty, you won't want it any other way! Note: DO NOT use galvanized. | By Tim Farmer's Country Kitchen | You. John Swain, we've been talking about this for a while. Yes, we have. It's outside the big the big draw here. 90 minutes for 1213 pound bird 90 minutes most of the time. Ridiculous and good taste and good taste. Most of the moisture is remains in the bird and it's tender can be and it's it's pretty and it doesn't tie up the kitchen while somebody's trying to cook something else. Exactly. Don't mess anything up. Here's deal when you started talking about this, I think. well, it's gotta be terribly complicated. It's probably one of the easiest and it makes so much sense and it's right in the Dutch Oven realm. It's convection cooking. That's exactly right. Tell us how you start. first of all, how do you prepare your area need a pretty level surface to to work with but you took you took a post, It's a cedar post. That's right. You covered it with aluminum foil. You capped it with aluminum foil. That's right. So, you know, you don't get it dirty on the sticker anything that you basically knocked it in the ground. That's right. Right on top of aluminum foil that's already been spread on the ground. Then, you take your bird legs down and impede the bird essentially on the steak. Now, you also put salt and pepper on the inside of salt and pepper on the inside and the outside of the bird before you before you put it on to the steak, get the charcoal ready, put the charcoal on top of the one layer on top of the can, pile the rest of the charcoal around the perimeter of the can and let it cook. Come back 90 minutes later and see what you've got. You've got the taste the charcoal a little bit. just a hint, just a hint. It's got a little bit of a smoky flavor to it. Most of the smoky flavor comes from its own juices as it as it hits that hot side of that can and it and it smokes its own juices up inside the target. It's delicious. Now, that is not your traditional full-size. TRASH Can. I've noticed. No, it's not. It's not. I think it's ten or fifteen gallon can probably ten. I can't remember. I've had it so long. I can't remember what the what the size of it is. If you're going to, if you're going to do this for the first time, it's probably a good idea to burn the can off first before you put a bird in it just to get the impurities burned out of it and any kind of a lingering lingering aroma that might get infused into the bird. I really like where you're going with this. In the meantime, the oven is freed up in the house for whatever, you know, the the dressings or anything and you made one more point that your wife said something about Obviously, I guess you could put something in case some of the juices on here but she prepares ahead of time for that. She does. She starts a month or 2 month ahead of time saves all the chicken broth that she generates and those fine meals. She fixes me and stores it and so that when it's time to make the dressing or the gravy or whatever else she needs, she's ready to go. So she pretty much says send you outside. She hadn't cooked the turkey and I don't know when. how many years realistically you think you've been doing this twenty or Twenty-five probably. Okay, it's fantastic. Well, now we get to sit back and walk around. take a look at the cabin. You go look at some other stuff. And then we'll come back and check on it. Sounds good. Alright. Well, let's see what we've got here Just like Christmas, I hope I can't wait to see this and when the 90 minutes is up, you can very carefully pick the the can up off the turkey and see what it looks like. Stick a thermometer in there and get yourself up about 165 or 170 and we're there. 160, we got it. Wow. Chevy Chase would be proud, wouldn't he? And you had this time. Exactly. You said we're going to check this at such and such time. We did. It's 165°. So, what's the first thing you carve off of this? I think it's goes back to the coat of ham, your rabbi that you're supposed to eat the crispy part off the neck first. Okay, So, I think I think you should look at that. Oh, man. Plenty moist even though it's crisp, a little bit of a just a hint of a smoky flavor to it. My wife knew I was coming over here today to do this with you and we agreed that you shouldn't eat good turkey like this without some cranberry sauce. So she got up early this morning and handmade a little bit of cranberry sauce for us to use with this turkey. So, I mean that cranberry sauce cranberry. that's fresh. Yeah, that's that's not a cut jelly out of a can. Give me some of that. Okay, that looks just on there brother. Okay. And what's her name? Marilyn. Marilyn, thank you so much. She is the queen of the kitchen. Try that. Pretty good. Wow. Now, that's kind of big. Get a little bit of it. Oh yeah. Let's see what we got here. Like dark meat. Oh yeah. That's why we got him upside down but that's where the dark meat is to me. It's richer has it for more flavor. I like my favorite part of a chicken. Try that at that. Look how juicy that is. Look at the moisture in that 90 Minute Outdoor Turkey 90 Minute Outdoor Turkey. Try John. Try that 90 Minute with the skin. There you go. I see now you're talking Thank you so much. Alright, perfect. Let's rip it apart.