Thanksgiving seemed like the perfect day to try out my new GSO. I wanted to roast the turkey. However, the sun just didn’t want to play right, plus we were going to dinner at the home of the parents of our son-in-law, John. John was frying the turkey, and we love fried turkey. (By the way, it was excellent, as always!)
Today was a gorgeous fall day, cool and crisp, with a bright fall sun hanging low in the sky. High temperature today was about 55 degrees. We decided to give it a try.
Rod prepared the 12.5 lb turkey using a home-made rub that he has used many times — for roasting in the oven, for deep frying, for smoking, for roasting on the grill. Name any way to cook a turkey and we have done it. We place the turkey in an oven cooking bag, to catch the juices and keep the oven clean.
We put the turkey into the solar oven at 10:00 a.m.
We checked on the turkey at 11:00 a.m., at 12 noon, and at 1:30 p.m. It seemed that the oven was only slowly heating up. The temperature not even up to 300degrees by 1:30 p.m. and the turkey was just barely getting started. We knew that the sun wouldn’t last all afternoon and didn’t have a lot of hope that it would actually get done. But we had a errand to run and wouldn’t be back for several hours, so we just turned the GSO to catch the afternoon sun, and left.
We arrived home at 4:30 p.m. Amazingly enough, the GSO reflectors were still catching the last rays from a slowly sinking sun. And a very happy surprise awaited us. That turkey was roasted to perfection — moist and tender, juices overflowing the pan, the little red “pop-out” timer standing high and proud over a golden brown breast. (Although it wasn’t as brown all over as in other cooking methods, the turkey was quite moist and pulling off of the bones. ) The aroma when the glass door was opened was so wonderful that we couldn’t wait to get that bird out of the bag.