Roasting turkey in a brick oven is simple, fast and stress free. They take just 2 hours to cook and taste fabulous!

1. Wood-Fired Roast Turkey
Ingredients
1 12-15 Lb. Turkey – at room temperature
3 Sprigs Fresh Thyme – diced
3 Sprigs Fresh Oregano – diced
Dry Rub – your favorite recipe or store bought
Olive Oil
Turkeys will cook faster and more evenly from room temp.
Fully thawed and fresh turkeys should be taken out of
fridge 1 hour before roasting.
You may also use this recipe for cooking chickens too!
Fire up the good life!
Directions
Fire up your Chicago Brick Oven to 350-400 degrees – use an infrared gun to check temp
when ready. Cook your turkey in a 500+ degree heat resistant pan .
Coat turkey cavity with oil. Combine thyme and oregano and rub inside turkey. Brush external
surface of turkey with oil. Generously sprinkle dry rub over entire bird and pat down spices.
Bake for approximately 2 Hours at 350-400 degrees or until the turkey’s internal temperature
reaches 165 degrees. Remove from oven, cover with foil and let rest for 10-15 minutes before
carving.
For Crispier Skin Remove bird from oven when internal temperature reaches 130 degrees.
Stoke fire (add more wood) to raise oven temp to 500+ degrees. Place bird back in oven and
turn every few minutes until the internal temperature reaches 165 degrees.
Searing Method Sear turkey at 700 degrees in brick oven – watch closely. Remove from
oven and let temp come down to 400 degrees. Cover with foil and roast for 2 hours.
Oven Tips
Always leave oven door open with radiant flames and/or cooking at 400 degrees and above.
Use high temp gloves and proper tools when cooking with a wood-fired oven.
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