50 years of brick oven birds at one South Philly bakery
November 22, 2012By Tom MacDonald
At Cacia's Bakery, after the rolls are done, the turkeys go in the bread oven. This is a tradition that began about 50 years ago. Sam Cacia says the turkey is better in the brick oven.
"When you cook on the brick the brick is heated up and you just cook on a hot brick as opposed to having the heat hitting the turkey constantly as you do in the like you do in the oven so the meat is more moist."
Joe McCallie of South Philadelphia brought a 45 pound turkey to be cooked. He says it's all about saving space in the oven, keeping the heat out of the kitchen and having peace in the family.
"I love my mother in law I want leftovers this year. This year we are going to have leftovers for everybody for about a week."
People drop off their birds before the sun rises, and pick them up early afternoon golden brown and ready for serving.