Turkey in a small oven

I camp with friends,and one of them fixes "trash can turkey". She started with a new galvanized garbage can,and burned out the galvanizing from the inside. She then started a charcoal fire. When the coals were ready, the turkey was placed on a rebar rack, covered with the garbage can, coals placed on top,then roasted for 3-4 hours. Came out moist and delicious. Everyone else brought the usual turkey dinner fixins. The next day, the leftover turkey was made into soup enjoyed by all.

Us out West wrote:
Yup...we love our Char Broil Big Easy oiless cooker which travels with us in our rig.

I've done oil, it's too expensive and messy, IMO. We have a NuWave and does a good job on chicken, but I would think you would limited as too size for a turkey.
We also have a Big Easy, the hands down winner IMO.

Yup...we love our Char Broil Big Easy oiless cooker which travels with us in our rig.

I'm planning to buy a modified teardrop this year and put my tenting trips on hold for a bit. Wont be cooking that many birds whilst RVing(yeahh!) but learned a few techniques to cook a whole turkey when space and time was tight.

Here's one that was a great success last Thanksgiving: cut the backbone out, wishbone(wishbone removal makes carving the bird easier)and legs including thigh. If ya think you can manage it, remove the thigh bone from the leg as well. You can just as well ask the butcher to do the deboning you.In an RV I wouldn't roast a bird bigger than 13 lbs to ensure it'll fit.

I stuff the thigh with cornbread stuffing and then wrap the leg tightly w/ aluminum foil to keep the stuffing inside. You can just as well toothpick or skewer the cut thigh but I find a double rectangle of foil tightly wrapped around the thigh easier. Rest the backless bird atop a bed of cornbread stuffing then roast it in a preheated 375 degree oven until a thermometer probe placed in the breast registers 160 degrees or about 1-1/2 hours. Besides cooking faster than a full boned bird, it's smaller, cooks faster and carves easily.

I roast the removed bones to make the gravy although you could just as well simmer them w/ carrots, onions and celery covered w/ water, remove the bones and veggies from the liquid which you then reduce in half and add Wondra flour/potato starch or cornstarch as you prefer, to thicken. A lil butter and cream never hurt much either. You may notice I say nothing about salt, pepper or other seasonings. Ya need em but just add what makes you happy and don't feel tied down to one manner.

I bet this could be roasted on a Weber using the indirect heat method too.

When I was enticed by the NuWave oven infomercial, it claimed it could cook a turkey with the extend ring so I bought it. I've cooked quite a bit in the oven but haven't done the turkey in it yet. The oil-less fryers that everyone was raving about seem like the way to do a turkey on a camping trip.

As a turkey fanatic, I have cooked turkeys about 16 different ways. None of them is probably a good idea in an RV. But I'm willing to consider anything. Lately we've been cooking a lot with a slow cooker. Its a small unit, too, probably much too small for a turkey, but boy, does it do a lamb roast well. If you have lotsa storage space you might check out the deep-fry systems. But do your research and don't cheap out.

I have an electric oven/slow cooker, it can be used for both. It holds a decent size turkey or you can bake a cake in it. They are less than $50

At home I always cook my turkeys on the bbq. I place it in a couple of those foil pans, add about 1 1/2 cups of water, cover with foil and close the lid for 3 hrs, then check how it is doing.

I have a very large Dutch oven that does a great job on a turkey.

Here is a site that explains the difference between "roasting" and " baking". Very informative. The Reluctant Chef

A regular roasting pan can be used as an oven also.