Reviewed: Nov. 21, 2011

My hostess used mesquite flavored charcoal and the meat was so juicy and flavorful, I couldn't believe it had only cooked for 2 hours ! There was a faint charcoal hint to the flavor, which I love.

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Reviewer:

schindelk

Reviewed: Jul. 26, 2011

Had entire family at cottage this past weekend, 90+ outside and I annouced we were having turkey. Everyone thought I was crazy. My son helped me with my adventure. I used suggestions from others and used a bundt pan to "sit" the turkey in and used 4 wire bent coathangers, covered in aluminum foil, push up the pan into the bird as the support. Soaked the bird in "out of this world brine" by SUDEMERS from Allrecipes. This was the best turkey we have had! We will now be cooking our Thanksgiving turkey this way. would give more than 5 stars if I could.

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Reviewer:

GINADIGI

Cooking Level: Intermediate

Living In: Irondequoit, New York, USA

Reviewed: Feb. 17, 2011

I use a steel stake wrapped in foil. also use a bunt pan. stake goes right through the middle of pan and collects all the juices.

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Reviewer:

fenwick865

Reviewed: Nov. 23, 2010

This works great every time!

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Reviewer:

JAMISEA

Cooking Level: Expert

Home Town: Seabrook, Texas, USA

Living In: Pensacola, Florida, USA

Reviewed: Nov. 24, 2009

Excellent Way to do a Turkey. Moist everytime. I rub the inside and outside of the bird with spices before I put it on the stick. There is not any issue with using galvanized cans for cooking, as some major BBQ grill manufacturers have switched to galvanized. When galvanized metal has reached such a high temperature it vaporizes (as in welding) it becomes an issue. Your garbage can will not come close to this temperature to lech zinc into your food.

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Reviewer:

Mike M.

Reviewed: Nov. 20, 2009

my husband loves making turkey this way. it is good but I like the traditional way. still tender & juicy very the second time around. good

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Reviewer:

Rosella

Cooking Level: Expert

Reviewed: Sep. 16, 2009

I was at a friend's cottage this summer and her husband made this - when she said we were having garbage can turkey, a few of us looked at each other in trepidation, but it was AWESOME! The turkey was moist and falling off the bone. And what a great way to have a turkey on a summer day without heating up your house.

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Reviewer:

NEUMANND

Reviewed: Nov. 30, 2008

Great recipe! As a scout leader I have done over 100 various versions of this recipe over the years. To create a more perfect wheel, I combined a bunt pan and a mechs jack stand to create a reusable turkey stand. The jack stand is seperated to allow the bunt pan to slide over the jack stands shaft. then the top is repinned back in its upright postion. Wrap the whole thing in foil and waaallaaa! Insert the over the top of the stand and your all set. The stand is ajustable for chicken, of bigger birds, and the bunt pan catches all the drippings, thus allowing the makeings for gravy too! The bunt pan also stops the bird from sliding onto the foil below. Try this if you use it alot, and try a herb and butter rub between the skin and meat too! Yummy!

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8 users found this review helpful