Turkey in a small oven
We full timed for ten years and started snow birding this year. For all that time when it came time to cook a turkey (Christmas and Thanksgiving) I have used a saber saw (jigsaw) to cut the turkey in ...
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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.
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.
