Turkey
Quick Question, we are going away between Christmas and New Year, we have a thetford aspire 2 oven in the caravan.
Has anyone done a small full turkey in one?
No I haven't been drinking sherry, I know an option would be to do a turkey joint but I'd like to have a proper turkey.
Comments
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Well, we've cooked a full size chicken in a much smaller oven (but that was an electric one) so I imagine size-wise it would be no problem. However, the oven in my Adria caravan which works on gas, like the Aspire, is very slow in comparison, so you may need to extend the cooking time.
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For most joints in my caravan ovens I have increased the gas mark by one and extended cook time by 20%.
When cooking a lage chicken at home using my smaller combi oven, but just using convection, is that L have removed the crown and leg quarterss and used the back and wings for stock. I find that i can cook the crown and leg quaters detached far more eveny at 190c in around 45 mins for a medium chicken and 50 min for large. With a whole large chicken I find it takes 60 to 70 mins to ensure the juices run clear when tested. Of course my small oven may not be correct to temperature.
Definitely do not truss the legs and expect 25% increase at cook time!
We shall be having leg of lamb. Difficult to get a small enough turkey for our needs
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For most joints in my caravan ovens I have increased the gas mark by one and extended cook time by 20%.
When cooking a lage chicken at home using my smaller combi oven, but just using convection, is that L have removed the crown and leg quarterss and used the back and wings for stock. I find that i can cook the crown and leg quaters detached far more eveny at 190c in around 45 mins for a medium chicken and 50 min for large. With a whole large chicken I find it takes 60 to 70 mins to ensure the juices run clear when tested. Of course my small oven may not be correct to temperature.
Definitely do not truss the legs, preferably detatch the geg quarters and turn during cooking and expect 25% increase at cook time!
We shall be having leg of lamb. Difficult to get a small enough turkey for our needs
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I agree with the extra time as suggested - what I do is a generous amount of Butter on the bird and stock in the roasting dish - French Roasting is the term - but it always makes for juicy bird.
I am cheating this year with a turkey crown as its just me and my daughter - never done that before but it makes more sense that a whole bird for us.
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