Baking & Roasting in Clay — Make your best Turkey Ever… Brown on the Outside, Moist & Juicy on the Inside - Archived
Are you tired of baking that bland, dry turkey every year? Tired of having to add so much oil and other unhealthy additives to make it turn out moist? Then you should be baking your’s in clay this year. Our X-Large pot fits an entire turkey!
HERE’S WHAT YOU CAN EXPECT:
- The unique and even far-infrared heat lets seasoning and spices penetrate much deeper into the meat, filling it with the rich taste and flavor from your seasoning.
- No metals in the pot, and pure-clay is non-reactive so all you will taste is your delicious turkey. Not the foul taste of metals.
- Meats cook to a much juicer and tender consistency in clay. And they brown perfectly!
- Bake your turkey in 100% healthy and non-toxic cooking pots.
HERE’S HOW TO BAKE TURKEY IN CLAY:
Use a pot that’s fully seasoned, i.e. used a few times already. Set your seasoned turkey in the pot and pour any remaining seasoning over the top and put the pot in the cold oven. Start at 250 and increase to 400 after 10 minutes. Let the turkey cook at that temperature till it’s fully done. (About 2.5 to 3 hours, sometime less depending on the size of your turkey)
Here’s a great TIP: use yogurt as part of your seasoning. This way your meats turn out excellent and so much more seasoned!
Hope you have a blessed Thanks giving. Thanks to everyone whose made it an awesome year for us at MEC.
Have you baked in clay before? how did your turkey come out? write to us.