for Thanksgiving is really easy Kiln Cooking.
Place the kiln shelf near the thermocouple where the turkey will be easy to reach.
( see photo below of Paragon kilns)
Set the ramp to one segment, rate to 400 degrees per hour, temp to 325F and the hold to 3 1/2 hours depending on the size of the turkey! (An instant read thermometer should read 180f in the thigh)
Kiln Cooking a roast in Skutt kilns is exactly the same as cooking it in oven at home. Purchase a whole New York state roast in a cryovac bag. Preheat Cooking kiln to 350 degrees.( read about how to operate at digital kiln here ) Rinse the roast and then dry, in the photo above I have been cut in half so it would fit in the pan and cook faster. Season the roast with salt and pepper and perhaps a little garlic, roast in kiln at 350 degrees until it registers 125 degrees on instant read meat thermometer. Let rest for fifteen to 20 minutes. Degrease the pan juices, and serve on the side. because the heat in the cooking kiln comes from all around the roast the juices in the cooking pot do not boil, so they don't splatter.
It is not necessary to start the food at a higher temp to brown it. The side elements in the kiln act as an rotisserie and brown the food evenly.
Disclaimer: Both Skutt Kilns and Paragon Kilns would tell you not to try this. Especially if you fire a lot of lead based glazes. However I am sure my kiln is cleaner than your oven, really go look!
From: THOMAS Z.
This is a fun method of cooking and is sometimes referred to as "Beggars Chicken".
After washing the chicken, salt and pepper inside and sprinkle thyme into the cavity. Place lemon skins in cavity.
Mix lemon juice and honey together. Free the skin from the meat by putting a finger between skin and meat and then put lemon juice-honey mixture underneath skin. (You can also put lemon juice- honey in a baster with a needle tip and insert the mixture under the skin.) Put any remainder of juice-honey mixture in the cavity.
Baste the skin with olive oil and then salt and pepper to taste.
Take heavy duty duty aluminum foil or parchment paper and cover and seal the chicken in the foil or parchment package.
Roll out 3/8 inch slab of clay dry enough so that it still is pliable and cover the entire foil package with clay and seal. You can sculpt the clay in the form of the chicken underneath. Place the form on a cookie sheet and put in the kiln at 150 degrees for 1 hour to dry the clay somewhat and then raise the temperature to 350 degrees for another hour and a half. Remove the hardened clay form and then crack the clay covering with a hammer and remove. Open up the foil to reveal the cooked chicken. Serve with the juices accumulated at the bottom of the foil package.
Note: Use a groggy clay like a sculpting body or terra cotta. I haven't tried this yet but I plan to! BRANT