Items Needed:

A 15 gallon can. Must be burned out and cleaned prior to use.

A 12 to 14 pound turkey

A 2 inch thick green tree branch about 36 inches long.

12 inch aluminum round pan.

A nail.

Cooking String

About 24 pounds of charcoal.

Shovel.

Scissors.

Serving platter/pan.

Heat resistant gloves.

Caution: Individual result may vary.

Use a 12 to 14 pound Turkey. Remove inners and clean. Tie wings and legs with cooking string and run string through the turkey and out the back end!

Ignite charcoal and allow it to get hot.

Cut a 2 inch green tree branch about 36 inches long. Cut one end to a point and place in the ground. Place nail on the top end of the stick. Place 12 inch aluminum round pan on the ground, center to the stick. Wrap stick in aluminum foil from top to bottom leaving the nail exposed.

Place turkey on stick and tie the string to the nail to hold turkey.

Place barrel over turkey and put charcoal on the top of the barrel and around the bottom of the barrel. Allow about 2 hours and 10 to 20 minutes to cook. It may be necessary to place fresh charcoal on the top and sides of the barrel.