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Monthly Archives: December 2014

A Blessed and Merry Christmas From The Deerslayer Clan

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Smiley has been part of our family for many years.

 

Hunting is in our blood.  Wild game certainly is!  Since Christmas is during the deer season, evidence of our favorite pastime permeates our seasonal festivities.

May all the blessings and peace of the season be yours this Christmas.

 

 

 

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Christmas ornaments from my childhood mix with sheds from years past.

 

 

 

 

 

 

 

 

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Even our Advent wreath is adorned with antlers.

 

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No Christmas would be complete without venison and wild pork tamales.

 

 
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Posted by on December 24, 2014 in Uncategorized

 

Trash Can Turkey

trashcan turkey, pheasant phantazmagoria 021Preface:  My enthusiasm was greatly deflated when, on a whim, I checked the internet on the off -chance that someone in the blogosphere had also had the mind-blowing experience of preparing a turkey without the use of electricity or a bbq pit.

I discovered, much to my dismay, that apparently every other person in the civilized world not only prepares trash can turkeys on a fairly regular basis, but writes up their experiences and findings on their blogs.

However,I refuse to be daunted by this newly discovered revelation.  Keep in mind my innocent enthusiasm as you read my thoughts… and know that I’ll try to get out more.

I’ve just gotta say that this is the coolest idea I’ve seen in a long time.  It’s the perfect solution for preparing a holiday feast without the use of a conventional oven.  Imagine a power outage, Thanksgiving at the hunting camp (as in this case), or perhaps having the family over during a zombie apocalypse. This brilliant idea allows a deerslayer’s wife to come through in the face of disaster or just impress the pants off everyone, gaining the admiration and awe of all.

Trash Can Turkey

a 10-12 pound turkey

brining and/or injecting ingredients of your choice

extra wide, heavy-duty foil

a pointed, wooden stake about 24 inches in length and at least 1″x1″

enough rocks or bricks to hold the foil down

a small, galvanized steel trash can or ash bin

10 pounds of charcoal

a shovel

1. Prepare your turkey.  You can brine it, inject it, or just season it the way you prefer.

This turkey was brined and injected with Cajun Injector Hickory Grill Seasoning (from Academy Sporting Goods).  While the turkey rests, set up your outdoor cooking area.

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Either in a pit or on a grass-free area of dirt near where you will set up your cooking area, start 10 pounds of charcoal.

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Lay and overlap foil in about a three foot square on a relatively flat area that has enough soft soil to pound the wooden stake into the center.

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Place rocks or bricks around the perimeter.

Pound wooden stake into the center of the square.  It needs to go about 4 or 5 inches deep.

Wrap stake with foil. “Insert” turkey onto the stake thusly.

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Make sure the turkey is comfortable!

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Place inverted trash can over the turkey.

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 Shovel white coals around the outside edge of the trash can and on top.

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After about an hour and a half, the turkey should be ready to eat. Carefully use the shovel to pull the coals from around the trash can and from the top.

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Using heavy gloves, lift the trash can and check the turkey. The meat should be starting to fall from the bones.

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The meat literally was falling off the bone!  Once again, excuse my excitement.   Not to be outdone by everyone in the civilized world, I want to try this method on a wild turkey and maybe a goose, adjusting the times based on the size and leanness of the meat.  Wish me luck.

 

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