The weather forecast for Thanksgiving Day here in Southern California isn’t looking favorable for solar cooking. I’m afraid this year I’ll have to plan on roasting my turkey indoors, but, if you are lucky enough to be in a part of the world where you’ll get enough sunshine, solar roasted turkey is as easy as it is delicious. When I lived in Arizona I was able to cook a 14 pound bird (unstuffed) in three and a half hours. Here’s how it’s done:
Remove the leveling tray from the Sun Oven’s cooking chamber and place a rack on the bottom of it. Put the seasoned turkey in an oven roasting bag, place a probe thermometer in the thickest part of the thigh, seal the oven bag, and place the turkey in the Sun Oven. Roast until thermometer reaches 180˚F. Carefully transfer cooked turkey to a large roasting pan. Cut bag open, allowing cooking juices to drain into the pan. Transfer turkey to a cutting board and let rest for ten minutes before carving. Use cooking liquid to prepare gravy. Enjoy!