"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Foil Dinner Turkey and Veggies Recipe

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This recipe for Foil Dinner Turkey and Veggies, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cliti Shafer
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Medium Potatoes
1 1b Bag Baby Carrots
1 Large White or Yellow Onion
2 lbs Turkey Tenderloins
1 Stick Butter
Seasonings to taste (recommended):
Salt, Pepper, Garlic Salt, Poultry Seasoning

6-8 large sheets (18" x 18") heavy duty aluminum foil

Directions:
Directions:
Light charcoal in fire ring before beginning preparation of meal. Note: Charcoal is ready for cooking when it is completely and evenly covered in a thin layer of ash.

Wash and peel potatoes. Slice in half lengthwise, then cut into small pieces approximately 1/4" thick.
Wash baby carrots. For any larger carrots, slice in half.
Peel and slice onion.
Cut turkey tenderloins into bite size chunks.
Slice butter into 6 to 8 pieces (1 piece for each dinner).

Each member of the patrol can make his own dinner. Layer potatoes, carrots, onions and turkey in middle of foil. Sprinkle seasonings to taste and divide butter piece.

Wrap foil around food, making sure to fold the seams to make an airtight seal on all sides. Place on hot coals. Turn after approximately 20 minutes and let cook for another 15 minutes.

When opening any foil packet, open away from body to avoid hot steam.

Number Of Servings:
Number Of Servings:
6-8 foil packets
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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