Dutch oven turkey: This is the easiest, quickest way of roasting a whole turkey. Incredibly moist and flavorful meat, crispy skin, everything you could wish for in a turkey.
I found that cooking a whole turkey in a Dutch oven is the fastest and tastiest way to do it. Of course, you can roast it in the oven. If you brine and butter the bird well, it will taste great.
But the Dutch oven makes it even better. And most importantly, it’s faster! A 4 kg/9 lb turkey only takes 1 ½ hours to cook, which isn’t long at all compared to the time it would need in the oven without brining. The shorter cooking time is determined not only by the Dutch oven but by the brine as well.
The best thing about this Dutch oven turkey is that none of the meat is dry. Everything is moist and full of flavor. You could also try the Dutch Oven Turkey Breast, the Slow Cooker Turkey Legs (with Gravy), or the Slow Cooker Turkey for smaller groups. [feast_advanced_jump_to].
As Thanksgiving approaches, many home cooks start planning their turkey recipes While roasting a turkey in the oven is traditional, cooking it in a dutch oven can lead to a moist, flavorful bird If you’re looking to try something new this holiday season, consider making your turkey in a dutch oven.
Why Choose a Dutch Oven for Cooking Turkey?
Dutch ovens have been around for hundreds of years but they have recently risen in popularity. These heavy, lidded pots are excellent at braising, stewing, and roasting. Their thick walls retain heat well to cook food evenly. The tight-fitting lid keeps moisture from evaporating out. These two factors make dutch ovens ideal for cooking turkey.
Cooking turkey in a dutch oven keeps it incredibly tender and juicy. The bird essentially braises in its own juices, preventing it from drying out. This technique is perfect if you want foolproof results. Even novice cooks can make a succulent turkey this way.
Another perk of dutch oven turkey recipes is that they free up your oven. You can cook side dishes in there while the turkey sits on the stovetop or outside. This streamlines your Thanksgiving meal prep.
Step-by-Step Instructions for Dutch Oven Turkey
Making turkey in a dutch oven is easy. Just follow these simple steps:
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Choose a turkey – Get a 12-15 pound turkey to fit in a 6-8 quart dutch oven. Allow 1.5 pounds per person.
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Partially roast the turkey – Brown the turkey for 30-60 minutes at 400°F to render fat and make the skin crispy.
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Fill the pot – Place carrots, onions, and aromatic herbs in the pot. Add a few cups of stock or wine.
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Put in the turkey – Nestle the partially roasted bird in the pot, breast side up.
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Cover and simmer – Put the lid on and let the turkey cook for 2-3 hours at 300°F. Baste every 30 minutes.
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Finish uncovered – Remove the lid for the last 30 minutes. Baste the turkey and let the skin brown.
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Rest and carve – Once the turkey reaches 165°F, transfer it to a platter to rest for 30 minutes before slicing.
Delicious Dutch Oven Turkey Recipes
If you want to take your dutch oven turkey game up a notch, try one of these flavorful recipes:
White Wine Turkey with Root Vegetables
This elegant turkey breast is cooked alongside potatoes and carrots in an herby white wine sauce. It serves 6-8 people, so it’s ideal for smaller gatherings. The skin gets nice and crispy under the broiler.
Old-Fashioned Turkey with Pan Gravy
Get back to basics with this simple recipe. The savory pan drippings make an excellent gravy to spoon over the sliced turkey. It’s perfect if you want that classic roast turkey taste.
Dutch Oven Whole Turkey
Make a show-stopping whole turkey in a dutch oven. It gets brined for extra juiciness and stuffed with lemon, apples, and fresh herbs. You’ll have gorgeous presentation and amazing flavor.
Michigan Turkey with Bouillon and Parsley
This moist turkey recipe comes all the way from the Midwest. Chicken bouillon, parsley, and onion flavor the meat. It’s hearty, comforting turkey perfection.
Apricot-Glazed Turkey
Take your turkey to new heights with this apricot glaze. The sweet-tart jam complements the savory turkey beautifully. It adds a gourmet twist to this holiday classic.
Frequently Asked Questions About Dutch Oven Turkey
If you’re new to dutch oven turkey, you may have some questions. Here are answers to some of the most common FAQs:
What size dutch oven do I need?
Choose a 6-8 quart dutch oven for a 12-15 pound turkey. Make sure the bird fits snugly with some room around the edges.
Should I brine the turkey?
Brining keeps the turkey super moist but isn’t mandatory. If you have time, dissolve salt and sugar in water to brine the bird 1-2 days.
Can I stuff the turkey?
Yes, you can lightly stuff the cavity with aromatics. But steer clear of heavy bread stuffing, which may not fully cook.
How long does it take to make?
Plan for about 3-4 hours total cook time, including roasting and simmering. Use a meat thermometer for best results.
Can I make gravy?
Absolutely! The drippings left in the dutch oven make an incredible gravy. Just whisk in flour and some stock.
Put Turkey in Your Dutch Oven This Thanksgiving
From whole birds to breast roasts, turkey shines when cooked low and slow in a dutch oven. If you’re tired of roasting turkey the same old way, give one of these dutch oven recipes a try. Your guests will rave about the moist, flavorful results.
How to dry brine it?
- Mix all the ingredients for the dry brine. (1)
- Dry it off with kitchen paper, then take out the neck and gizzards.
- You don’t need to wash it, and the FDA says, “Do not rinse raw meat and poultry before cooking.” When you wash these foods, bacteria are more likely to spread to the sink and countertops. ”.
- Rub it with the dry brine all over. Be gentle with your hands and don’t forget to rub under the wings too. (2).
- Place three large pieces of cling film or plastic foil on the work surface. Put the turkey on top and wrap it up really well. Just in case, you might need an extra piece of cling film to cover everything. (3).
- Put in a dish that works and put it in the fridge for 24 hours or up to 48 hours.
How to cook a turkey in the Dutch oven?
- A turkey this big will stay fresh in the fridge for two to three days. I always dry brine it when it’s mostly thawed, which is after about 12 hours in the fridge.