Thanksgiving & camping, need ideas of things to cook Options

[Lynn Musgrave]

Hi to all......we hope to go camping for Thanksgiving this year. Our camper has no oven. I need some ideas of ways to make a turkey day dinner.I do have a slow cooker,electric skilet and of course the regular outdoor colman camp stove.

So how and or what would you cook? Recipes and suggestions if you could would be a great help.

Thanks to all for all the help.....Lynn

[Robin G]

Lynn, My Dad did a turkey on the grill every year, Mom would oven bake one and he would smoke or grill one. I don't care for gravy made from the drippings of a grilled Turkey, (too smokey for me) but you could make gravy before hand then take along., but the Turkey it self is yummy! Actually you could make your whole dinner before hand and take it, I personally like the left overs better. I guess cause I am not stressed trying to get it all on the table. So the left over dinner is always the best for me (the cook). As far as your stuffing and whipped potato's crock pots are wonderful for that. I always make my potato's and put them in the crock pot to stay warm during dinner. I know some make them in the morning and stick them in on warm all day, but I just think potato's can become starchy if cooked/heated for too long. So I always make them one of the last things to prepare then put them in to stay warm. Pretty much everything can get made on the grill, campstove, crock pot except the dinner rolls. I suppose you could warm up dinner rolls in the electric skillet but you wouldn't be able to brown them, so maybe picking up some great rolls from a local bakery and just warming them would be the way to go. How many of you are there gonna be camping for the holiday? Cause recently I bought one of those Turkey rolls, super easy and really pretty good. Obviously a roasted turkey is better but I was surprized how good it was.


As far as the Turkey on the grill my dad always grilled on a grill that had a lid, don't know if you have that option? I think my dad tried several different ways, but I know one way was to just use one of those foil turkey roasting pans and prep the turkey as you would for oven baking, cover with foil until the last hour, remove foil to let brown. They get a wonderful flavor so if you have that option I think it would be better than trying to crock pot it or camp stove it............ Good Luck, Happy Thanksgiving!

[BrianP]

My wife and I will be camping over Thanksgiving at Lake Ray Roberts SP (about 70 miles north of Dallas). We will cook a large roaster chicken (we don't do turkey) in one of those electric rotisserie cookers. I have never tried cooking a turkey in it but the instruction manual claims it will cook a turkey up to 10 or 11 lbs. I don't usually lug an item like this on camping trips but, what the heck, it is Thanksgiving and there's plenty of room in the TV. It's lighter than a grill but it's still another bulky item to bring along. I will make dressing and gravy ahead of time to re-heat and cook potatoes and veggies on-site. After I retire next year, my plans include learning how to do some dutch oven cooking using a camp fire but, for now, I stick to the KISS method as much as possible.

[Frederick L. Sim...]

My next door neighbors use a Propane Turkey Fryer on their patio. This could work well while camping too. Make sure the bird is thawed before cooking and be careful with that much hot oil.

[Carol Ann in TO]

I've watched plenty of people do deep fryer (propane) turkeys at campsites. It is an option.

We camp every Thanksgiving. Since there are only two of us, I purchase a smoked turkey thigh beforehand and wrap it in foil with about a tablespoon of water to keep it moist and pop it on the BBQ to warm up. We get the thigh because we prefer dark meat but you can buy any cut smoked in the deli.
Stuffing is the boxed stuff and we usually roast potatoes, carrots, squash and sweet potatoes together in foil packets.

Bring store bought pumpkin pie and a can of whipped cream and you have a very nice Thanksgiving dinner.

[Patrick Mc]

If you need something smaller than a Turkey (and moister, tastier) try a Capon.

Pat

[Joy A]

Several years ago i did what BrianP did.

I took my George Foreman rotisserie to Joshua Trees NP. The day before Thanksgiving I went into town and purchased a chicken. On Thanksgiving I cranked up the generator, no hook ups at Jumbo Rocks in JTNP. I plugged the rotiss. in and about an hour later I had a nice roasted chicken. I had taken the fixing for stuffing and prepared it there. I put it in the toaster oven while the chicken was resting. Made a fruit salad, some mashed potatoes and opened a can of cranberries. Voila' a nice Thanksgiving Dinner.

You could purchase turkey pieces and cook them in your electric skillet or in a skillet over an open fire.

Heck, you could take along some stakes and notch them for a rod making a make shift rotiss. and cook the chicken or turkey over an open fire. Gosh, that sounds appealing. Be pretty tasty too. Maybe next time I'll do that as I no longer have the rotiss.

[Lynn Musgrave]

Several years ago i did what BrianP did.

I took my George Foreman rotisserie to Joshua Trees NP. The day before Thanksgiving I went into town and purchased a chicken. On Thanksgiving I cranked up the generator, no hook ups at Jumbo Rocks in JTNP. I plugged the rotiss. in and about an hour later I had a nice roasted chicken. I had taken the fixing for stuffing and prepared it there. I put it in the toaster oven while the chicken was resting. Made a fruit salad, some mashed potatoes and opened a can of cranberries. Voila' a nice Thanksgiving Dinner.

You could purchase turkey pieces and cook them in your electric skillet or in a skillet over an open fire.

Heck, you could take along some stakes and notch them for a rod making a make shift rotiss. and cook the chicken or turkey over an open fire. Gosh, that sounds appealing. Be pretty tasty too. Maybe next time I'll do that as I no longer have the rotiss.

Thanks to all......everyone has given me some very good ideas. I had thought about cooking everything ahead......my worry was getting it all warmed up at the same time.You know sometimes I tend to Over Think what I will do about something and then I just miss all the handy and easy to do things. That is why I wanted to ask my *FRIENDS* here for help. With all the Great People on this sight I just knew I would get some great help,and I have.

Please keep the good suggestions comming. As it now looks like our DD and her family want to go with us....LOL! Any body live in Texas? bring yourselves and campers on down to Brazos Bend State Park and join us.

Always Friends.....Lynn

[H. David & L...]

Hi Lynn - don't forget the Dutch Oven option! Another member posted a recipe a few holidays ago - I'll see if I can find it and post. I know some of our wonderful DO cooks here on the forum have done turkeys - they are yummy! Have fun at the Brazoz - L 'n D

On edit: Ah-ha, found it! LdB

Keith's DUTCH OVEN TURKEY BREAST

12-Inch Dutch oven
1 Turkey Breast with bone in – approximately 4 lbs.
(We have used Jenny – O – brand, however any will do)
1 Onion peeled and diced
2 Cans chicken broth – 12 oz
Poultry seasoning
1 Pkg Turkey gravy mix
6 slices of bacon

Begin by cutting the Turkey Breast in half along the breastbone. What you are doing is making the breast fit into a regular 12 inch oven. Remove some of the fat around the neck area and discard. Place the two half’s in the oven with the breast meat up. You can put the breasts on a round cake cooing rack, or grid that will fit inside of the oven. This keeps the meat from sticking to the bottom. Season with the poultry seasoning. Add Black pepper to taste if you like. There is usually enough salt in the broth. Place 3 strips of Bacon on each breast half. Add the 2 cans of broth to the Dutch oven. Sprinkle the onion over the breast and along the sides.

Place the covered oven over the coals using 9 coals on the bottom and 15 on top. (Or use whatever mix you prefer) Cook for 2 to 3 hours. Change the coals after one hour and check inside. If needed, add a small amount of water. You do not want the moisture to steam out of the oven and become dry. When the meat begins to fall from the bone, it is done.
Remove the meat and set aside. It will slice easier if you allow it to cool somewhat.

Strain onions from the broth and add a package of Turkey gravy mix. Mix with water before adding to the broth to prevent lumping. Place oven over new charcoal and make the gravy. Thicken with Cornstarch or flour as needed. (Some Turkey breasts come with a gravy packet).


This post has been edited by H. David & Leslie de Beaux: Nov 7 2009, 07:45 PM

[Donna D.]

Noting you have a slow cover, electric frying pans, etc. I think you can have a really nice Thanksgiving meal with some preplanning.

One of the best things I do when preparing a holiday meal is to cook some of the items ahead of time. And one of those favorite family dishes is Make Ahead Mashed Potatoes. It's a simple recipe and only requires about three hours of reheating in a slow cooker. I guarantee no one will know you made these potatoes ahead of time, they taste fresh and are wonderful. Left over mashed potatoes can be made into fried potato cakes for breakfast the following morning. Win-Win!

Make Ahead Mashed Potatoes

Ingredients

* 8 medium potatoes
* 1 cup sour cream
* 8 ounces cream cheese
* 4 tablespoons butter
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 2 garlic cloves, minced
* butter
* milk
* paprika

Directions

1. Remove peels then boil potatoes until tender.
2. Beat softened cream cheese and sour cream in mixing bowl.
3. Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
4. Add butter, salt, pepper and garlic and mix well.
5. Pour into slow cooker.
6. Dot with additional butter and sprinkle with paprika.
8. To prepare to serve -- cook on low in slow cooker for 3-4 hours. Stir occasionally.

NOTE: Can be refrigerated overnight in either casserole dish or slow cooker.

After heating these potatoes can be held an additional 30 minutes or more.

[Pat B Ohio]

For small families, try a chicken in a "plastic bag".

Get a big turkey roasting bag, wooden stakes, clothes pins, foil and charcoal.

Start about 12 briquettes of charcoal. Put foil over the chicken stake and stake chicken in the fire ring, with the chicken 2-3" above the ground. Place about 12-10 charcoal pieces around the base of the chicken and then set the oven roasting bag over the chicken. The bag should extend over the chicken and charcoal, trapping the heat in the bag. Use additional stakes and clothespins to keep the bag off the chicken and charcoal. Cut two small vents at the top of the bag. Baking is slow, about 2 1/2 depending on the size of the bird, and you will have to add charcoal as it dies down....use more charcoal on colder days.

It fascinates everyone to see this. I do it as an example of extreme outdoor cooking. It works like a box oven, but you see it.....a very moist and smoky flavored chicken that you can hold for several hours without drying out.

This post has been edited by Pat B Ohio: Nov 10 2009, 10:44 AM

[H. David & L...]

Wow, Pat - this method sounds terrific ... and a real conversation starter, too! Thanx for sharing - LdB

This post has been edited by H. David & Leslie de Beaux: Nov 10 2009, 06:29 PM

[Larry & Carrie]

We're going camping/hunting over Thanksgiving (after we get back from the hunting trip starting tommorow...). Carrie is just going to precook the turkey and then warm it in a cast iron skillet (drop in a little rack to keep it from sticking) Of course the taters will get boiled and smashed to go with the gravy... Then just add the yams and cramberry sauce and we're set!!!! (I'll have to make the punkin pie the day before) Of course, don't forget the Cranberry wine.... Larry