Turkey in a Trash Can and Other Tales of Fun

This weekend our Good Sam's camping club (Freedom Travelers) came out to our campground for the weekend.  It was our last camp out for the season.  It was a very special occasion and an opportunity  for us to say good bye to all our friends.  We have been a part of this club for about five years and have made many friends.  One of the highlights of this November camp out is to serve Turkey in a Trash Can.  It's definitely a crowd pleaser and lots of fun.  Detailed below are the step by step directions.  Be adventurous and try one this holiday season. 

Turkey In a Trash Can

You will need the following:

• 20 pound turkey (should not be a self basting turkey ..like Butterball)
• 20 pounds of charcoal
• New metal trash can
• Bundt pan
• Foil
• Charcoal chimney
• Thick work gloves
• Small shovel
• Large metal or wood stake. (You will want a long enough stake to suspend the turkey. The turkey should not touch the ground or the top of the can)
• Timer
• Camera
• Lawn chairs
• Beverages

Pre-burn the inside of your trash can before using. It might be helpful to do this prior to the event. This is done to remove the galvanized paint from the inside of the can. Wash it out completely. We keep this trash can and use it each year.

Wash turkey and remove giblets. Salt and pepper to taste. Pre-start some charcoal in a charcoal chimney (or you can pre-start some on a large square of foil)

Place foil on the ground to extend past the trash can. Put Bundt pan in the middle (this is used to collect juices from the turkey). Put stake through the hole in the Bundt pan and drive into the ground. Cover the stake with foil.

Suspend bird on stake. It is quite a sight!

Place can over the bird and put some of the "hot" charcoal on the top and around the sides of trash can. Pour the rest of the charcoal on top and around the sides.

When the charcoal appears to be going well, start your timer. Relax in your lawn chairs and enjoy your beverage for exactly 1 1/2 hours. Do not peek or lift the can off. Beware...the can gets very, very hot!

After 1 1/2 hours remove the charcoal and carefully remove the trash can (use the thick work gloves)

Enjoy! The turkey will be very dark brown and crispy. Inside it will be moist and delicious. Our turkey got a little burnt at the top.  It was due to the stake being too high.  It still tasted so delicious, but better measurement would be recommended.

We had a great pitch in dinner with all our friends.  Over 35 people were able to attend. We have some great cooks in our club. Everything was so delicious!

We are very thankful for all our friends. This special occasion was a great time to celebrate this friendship and count our many blessings.

 

Saying good bye to everyone was difficult.  We plan to return to Indiana in about two years.  In the meantime we hope everyone keeps in touch, or better yet comes to visit with us.  I put together another scrapbook (Smilebox) for our club.  Click on the play button below. 

This free scrapbooking design made with Smilebox

Good Friend + Good Food + Grill = Priceless

Our realtor that sold our home, Jeff, came by the campground last night to see our motorcoach. It was so wonderful to see him and we are sure appreciative of all his great skills in selling our home. It was only on the market for two weeks when we received there offers (same day). Be sure to see earlier posts with all the details.

I gave him a tour of the campground by golf cart and John gave him a tour of the motorcoach-inside and out. . He asked us lots of questions and says he’s so excited for us. We are too. It is less than seven weeks before we will set off down the road.



Checking out the diesel engine

Discussion around the water station



We decided to give him the full camping experience and cook our dinner outside on the fire.

We especially liked the rib eye steaks and portobello mushrooms.









Thick Cut Ribeye w/Red Wine-Honey Mustard Vinaigrette and Fresh Thyme

Recipe from Bobby Flay"s Boy Meets Grill

For the vinaigrette:
1/4 coup red wine vinegar
2 T Dijon mustard
1 T honey
1 T finely chopped fresh thyme leaves
Salt and freshly ground black pepper
3/4 cup extra virgin olive oil

Whisk together the vinegar, mustard, honey, and thyme in a medium bowl and season to taste.  Gradually whisk in the olive oil until emulsified.

For the steaks:

2 boneless ribyeye steaks cut 2 inches thick
Salt and pepper'

Heat grill
Season steaks with salt and pepper.  Grill until lightly charred and crusty.  Move to cooler part of grill and continue to cook until medium rare

Remove the steaks to a cutting board and let rest for 5 minuets.  Cut in to 1/2 inch slices and spoon a few tablespoons of the vinaigrette over each serving.

Enjoy!


It was a fun and relaxing evening spent with our friend.