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.
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.
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.
Source: 3GuysOutside
- Turkey
- Apple
- Carrot
- Celery
- Onion, quartered
- 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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