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building the oven

building the oven

On Sunday our family celebrated Canadian Thanksgiving, albeit a day early, in Algonquin Provincial Park. Believe it or not, we cooked two turkey breasts in an oven that was made out of a cardboard box lined with foil. Instructions on this are in my wilderness cookbook, A Fork in the Trail, in a small chapter related to campground and base camping.

While Bryan, my darling husband, built the oven I prepared homemade cranberry sauce using fresh cranberries, valencia orange juice, black pepper and sugar. I also made stuffing which consisted of Calabrese style Italian bread, diced/cooked Oktoberfest sausage, onions, apples, crimini mushrooms, salt, pepper and sage. Oh and butter too. I baked this in something called an Outback Oven which is a camp oven for backpackers.

the finished product

the finished product

I put bits of butter and rubbed sage under the skin of the turkey breasts and placed them in an oven bag and then in a pan. This got placed on the rack we suspended inside the oven. The cardboard box oven ran at 350ºF.

How?

Well you preheat 10 charcoal briquettes in a campfire for 15 minutes and then place them in a pie tin at the bottom of the box. The pie tin has to be sitting up on a few rocks so the air circulates. It is pretty accurate but to maintain the temperature you have to replace the charcoal every hour.

It worked out really well. We also roasted sweet potatoes, baby carrots and baby yellow potatoes over the campfire. I forgot to turn the potatoes so, as you can see from the photo, some of the skins were a little dark.

I also received some big news on the weekend from my publisher. The proposal for my second book, Another Fork in the Trail, has been officially accepted. The trail cookbook will be on the shelves in Spring 2011.

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