Turkey cooked and browned over a wood fire

This recipe is best prepared in a wood-fired oven with decreasing heat, after baking pizzas or tarte flambées, for example.

By cooking several dishes in a row after a single firing, your turkey will taste even better thanks to the heat slowly released by the refractory material.

Preparation stages

1. Season the turkey with salt and pepper and spray generously olive oil.

2. Cut the onion and lemon in half and place them in the turkey cavity along with the peeled garlic cloves and fresh herbs.

3. Place the turkey in a roasting pan, breast side down.

4. If necessary take off the coals and place the turnkey inside the baking room.

5. Start cooking with the door closed for 20 minutes at 220°C.

6. Every 20 minutes, remove the turkey from the oven, baste it, and turn it a quarter turn for even cooking. Repeat as many times as necessary depending on the weight of the turkey.

7. At the end of cooking, revive a few flames in your wood-fired oven to brown the skin of your poultry. Place it close to the flames for a grilled and crispy effect !

Let the turkey rest for 5 to 10 minutes before serving so that the juices distribute evenly.

You can, of course, take advantage of the inertia of your wood-fired oven to cook your side dishes at the same time as the turkey.

To treat your loved ones, find many other wood-fired recipes on our website.