Dutch Oven Turkey

If you want to cook a juicy, flavorful, moist turkey you really need to use a Dutch oven. Not only is the turkey great, but the liquid that remains makes the most wonderful gravy. I didn’t have to add one thing, just thicken it up a little bit. If you want to wow your family, take your next turkey outside.  You’ll be glad you did.

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Dutch Oven Turkey

Turkey
Apple
Carrot
Celery
Onion
Rosemary
Thyme
Sage

The size of the turkey will depend on the size of the oven. I used a 12″ deep oven and it held a 10 pound turkey. Rub the outside of the turkey with a little shortening and salt and pepper liberally. Add the apple, carrot, celery and onion cut into large pieces. Add the fresh herbs, chopped, both inside and around the bird. Place a piece of aluminum foil over the top to help prevent burning.

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Bake at 350 until the internal temperature reaches 165. Remove the foil during the last hour of baking to create a beautiful brown on the breast.

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Source:  3GuysOutside

Dutch Oven Turkey
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Prep time: 
Cook time: 
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Serves: 8 servings
 
If you want to cook a juicy, flavorful, moist turkey you really need to use a Dutch oven. Not only is the turkey great, but the liquid that remains makes the most wonderful gravy. I didn't have to add one thing, just thicken it up a little bit. If you want to wow your family, take your next turkey outside. You'll be glad you did.
Ingredients
  • Turkey
  • Apple
  • Carrot
  • Celery
  • Onion, quartered
  • Rosemary
  • Thyme
  • Sage
Instructions
  1. The size of the turkey will depend on the size of the oven. I used a 12" deep oven and it held a 10 pound turkey. Rub the outside of the turkey with a little shortening and salt and pepper liberally. Add the apple, carrot, celery and onion cut into large pieces. Add the fresh herbs, chopped, both inside and around the bird. Place a piece of aluminum foil over the top to help prevent burning.

 

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