Turkey Cannon Not as Fun as It Sounds


I'm with This Old House: Anything named the "Turkey Cannon" should really launching poultry into the sky. But until someone else rectifies that oversight, the Cannon does look like an interesting way to cook a turkey, using an elevated metal tube filled with the liquid of your choice to cook a modestly-sized turkey in just a couple of hours—hopefully while keeping it moist inside. It's essentially Beer Butt chicken with a more freedom to jazz up the liquids.

The two reviews on Camp Chef are pretty positive, and the one offered recipe sounds delicious:

We cooked it on our gas grill. We filled the cannon with apple juice and Jack Daniel's. We soaked hickory chips and then placed them in an aluminum foil packet with holes punched in on top to give the turkey a smokey quality. Our 12.5 lb. turkey cooked in approximately 2 hours. It was moist and picture perfect.

The Turkey Cannon is $25. It's got me wondering if I should try to do a turkey on the grill this year.

Catalog Page [CampChef.com via HardwareAisle.ThisOldHouse.com]

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  1. Just wanted you to know that we brined our turkey and cooked it on the grill last year per Alton Brown’s directions and had want was to me, the most succulent turkey I have ever had the pleasure of wrapping my mouth around.


  2. Actually I just saw Wolfgang Puck take brining one step further: he added honey and molasses to his brine, which resulted in the most picture-perfect browning I’ve seen. But to brine the turkey you need to do it overnight and have enough fridge space, but if you do, no matter what the cooking method it will result in a moister meat. This seems to be a good alternative to ensure some moistness if you don’t have the time/space to brine, but also remember to stuff some butter (with herbs/garlic/etc) under the skin, and to brush the whole outside with oil right before cooking.

  3. All this is fine, if you like moist turkey. Which I have to say, just sounds gross. Ewww! Moist.

    Alls I know is, traditional Thanksgiving Day turkey should be unevenly cooked, preferably with several burned parts for the family members who like “dark meat”, dry and tough on the outside, and pink and stringy on the inside. That’s the way our ancestors cooked it, and that’s good enough for me.

  4. Word, doggo. Preserve our way of life, holmes.

    When I saw Turkey Cannon all I could think of was our Burning Man weapon, err, project: the Porkk Mortarr. A bit of panty hose stuffed with wet offal and tied to a folded cellophane parachute à la paratrooper toys of yore. We pack this in a “sabot” and drop it into a 40mm mortar tube. fire with compressed air or black powder, whatever!
    Happy para-meatvasion, hippies!

    “Meat is murder, but of animals so who cares?” -the fieldmarshall


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