How do you do your turkey?

One of my favorite ways to do turkey is in the pressure cooker. It is perfect for the small confines of our 24' Class C. I start with a 4ish pound breast and it goes into the PC for 50-60 minutes. I use chicken broth for the cooking liquid and season the breast with salt and pepper, sage, garlic powder and poultry seasoning.

I doubt it is possible to produce a more moist, succulent breast using any other method. Pair the bird with my great grandmothers simple {but very tasty} stuffing. Simply saute chopped celery, onion and mushrooms in  butter and a little chicken stock and use the same seasonings as noted above for the breast.  Chop or tear a loaf of bread {I like whole wheat} and place in a large bowl. Pour the veggie mixture over the bread and mix thoroughly and transfer to a baking dish.  Into the oven at 350 it goes shortly after the the breast is in the PC.  After 30 minutes top with some seasoned bread crumbs for a nice crunch topping and pop it back in the oven until the breast is ready.  Mashed potatoes  are an easy fix if you're so  inclined. Gravy from mix or canned/bottled will work and my bride takes care of the cranberry relish.

Start to finish including the prep time you are talking about an hour and 20 minutes {+/-} and you can feed 4-6 easily.  Having a real oven and a three burner stove top makes this meal easy to prepare and you may draw a crowd as the aroma wafting from the galley is more than a little enticing.  Enjoy!

I used to use an electric turkey roaster pan to cook a brined turkey. But I was basically cooking a big turkey for one person (I don't care for turkey but my husband loved it). It would take my husband months to eat the leftover turkey meat (I froze it).  The turkey carcass was picked over and the bones were broken down and placed in a plastic freezer bag. I placed the meat I picked off in a smaller freezer bag and tucked it into the bag of bones. A month or two later, I would make Turkey Rice soup. I stored the roaster pan in the basement of the Class C.

Now, I simply buy a rotisserie chicken (either whole or just leg quarters). The whole bird gets the leg quarters eaten, the breast is removed and split into two pieces which are frozen separately. The carcass gets broken down and frozen. I make a soup with the carcass (bone broth in the pressure cooker) and one of the breast halves. The other breast half gets used in some other recipe that calls for a cooked chicken breast. So I get three meals for two people from one whole chicken.

Dutch oven😎 BTW dedmiston, they still haven't sent me my new access to this site even though I followed the directions to click on the RV.Net user button. Thought you should know. I registered separately to be able to answer your thread.

I usually bake them, but have done a couple spatchcock turkeys over the years when the weather cooperated (I really liked them, wife not so much). 😒

We've baked, deep fried, roasted, and smoked over the years.  Of them all, I prefer smoked or deep fried.

This year, Nephew is doing the heavy lifting, and he's smoking one, leaving their oven for other stuff.  We'll bring the roasted autumn vegetables already cooked and still hot.  Looking forward to it, now that we're no longer the hosts...

Turkey burgers with cheddar and a slice of the canned cranberry, with some gravy.  
None of us are really fans of the whole roasted bird.

Anybody else?

I smoked ours already. I did it last weekend, vacuum sealed it and now it's in the freezer.

If you are using a pellet grill, I would recommend a smoker tube also. They are available at almost any ACE hardware or Amazon etc. That makes a big difference on my Louisiana, basically the same as a Pit Boss.

Edited to add: Jellied cranberry is a MUST!!! 😉

I used to fry mine but the oil is $$$$. Now I have an oil less fryer from Charbroil. I have been using this for 10 years now or so. It is great.

We oven roast ours.  In a roasting tin, with plenty of vegetables and some water/stock.  Then we wrap the whole thing up in tin foil to keep the moisture in.

We use a temperature probe to check it when it's done.  If it's overcooked even slightly it tends to be dry.