Trash Can Turkey Food

TRASH CAN NACHOS

Steps:

• Carne Asada: Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop.
• Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.
• Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.
• Make the carne asada, super melty cheese (SMC) and black beans (see above).
• Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up.
• Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema.
• Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.

TRASH CAN TURKEY

Steps:

• Start 20 pounds of charcoal on fire.
• Line ground with foil to extend 10" beyond the diameter of the trash can.
• Place the turkey on the stake so it is hanging 2" off the ground (legs pointing down).
• Rub seasonings into skin as desired.
• Place trash can upside down over turkey.
• Shovel burning charcoal around the outside of the can and also enough to make one layer on top of inverted can.
• Keep adding charcoal so can stays hot.
• Check turkey after 2 1/2 hours.
• Additional cooking may be required depending on the size and wind.
• HINT: To capture the juices, place a bundt pan under the turkey slide down the stake before putting the turkey on the stake.
• Instead of the wooden stake you can also use a steel rod that has had a cross piece welded to the top.
• It should look like a long legged T.

GARBAGE CAN TURKEY

Steps:

• Lay about 3 long sheets of heavy duty aluminum foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the aluminum foil.
• Fill the lid of the garbage can with a large pile of charcoal, and light. Place the whole turkey (thawed of course) onto the stake, legs down. Turn the garbage can upside down, and place over the turkey. Place piles of lighted coals on the top, and around the sides of the can.
• Cook for at least 1 1/2 hours, or keep going until coals go out. Do not lift can during cooking. Brush the charcoal off of the can, and lift off carefully as some heat may rush out when you lift the can. The internal temperature of the turkey should be at least 180 degrees F (83 degrees C) when taken in the thickest part of the thigh.

TRASH CAN TURKEY

Steps:

• Also requires: 1 Wood or Metal Stake (at least 1" thick and 20" long), Heavy Duty Aluminum Foil, 1 Clean 30 Gallon Metal Trash Can.
• 20 Lbs. Charcoal.
• Mix poultry seasoning, salt, mustard, pepper and garlic powder in a small bowl and stir to mix.
• Remove giblets from neck or body cavity of the turkey and set aside for use another time (or gravy).
• Remove and discard the fat just inside the cavities of the turkey.
• Rinse turkey inside and out under cold running water and blot dry with paper towels.
• Season the bird with the rub, placing 1 TBS into the neck cavity and 2 TBS int0 the body cavity.
• Brush or rub the outside of the turkey all over with the olive oil and sprinkle it with the remaining rub.
• Put covered into refrigerator and let cure for 4 hours or overnight.
• Clear a 4 foot circle on the ground, using a shovel (do this on dirt, not your grass).
• Cover the circle with heavy duty aluminum foil.
• Drive the stake into the ground in the center of the circle, so it sticks up about 16" above the ground.
• Light the charcoal in a grill.
• Holding the turkey with the neck end at the top, lower it onto the stake.
• The tail end of the bird should be about 6" above the ground.
• Place the trash can over the turkey, keeping the bird in the center and resting the trash can on the ground.
• Shovel 1/3 of the coals on top of the trash can and the remainder around the outside; these should come 3 to 4" up the sides of the can.
• Cook the turkey until cooked through (1 1/2- 2 hours).
• Using a shovel, remove the coals and ash from the sides and top of the can.
• Lift the can off the turkey- CAREFUL- The can will be HOT!
• Transfer the turkey to a platter and cover loosely with aluminum foil.
• Let it rest for 10- 15 minutes, then carve and serve.

90 MINUTE TURKEY

Steps:

• To brine the turkey, thoroughly clean the trash can with food-grade cleaner. Dry. Then add 3 gallons water, the salt, pepper, herbs and turkey. Finally, squeeze the lemons into the brine. Add some ice and allow the turkey to brine for 12 to 24 hours, re-icing during the process to keep temperature below 40 degrees F. This brining is optional.
• To cook the bird, remove from the brine and pat dry with towels. Or, for the non-brine option, remove the bird from the package, pat dry with towels, and apply the salt and pepper to the exterior of the bird.
• Next, place foil on level ground to form a 3-foot-square area. Place a stake in the ground and place the turkey on the stake, legs first. Cover the turkey with the trash can and apply half the coals on top of can with the remainder tightly around the base of the can.
• Light the coals evenly and allow the coals to warm until hot, then set the timer for 90 minutes and relax.
• After 90 minutes, carefully remove the coals with a turner or fireplace shovel and uncover. Remove the turkey and allow to rest for 10 minutes before carving.