The Best Ever Dutch Oven Turkey Recipe

The smell of a roasting turkey is one of the most iconic scents of Thanksgiving. But if you’re tired of the same old dry, overcooked bird, why not try something different this year? A dutch oven turkey is a delicious and easy way to cook a turkey that is moist and flavorful.

In this article, we’ll show you how to cook a perfect dutch oven turkey. We’ll cover everything from choosing the right turkey to preparing the brine. We’ll also give you some tips on how to cook the turkey so that it comes out perfectly every time.

So if you’re looking for a new and exciting way to cook your Thanksgiving turkey, be sure to give our dutch oven turkey recipe a try!

Ingredients	Instructions	Tips
– 1 (12- to 14-pound) whole turkey, thawed – 1 cup (2 sticks) unsalted butter, melted – 1 tablespoon each fresh thyme, rosemary, and sage, chopped – 1 teaspoon each salt and black pepper – 1/2 cup dry white wine – 1 cup chicken broth – 1 onion, chopped – 2 cloves garlic, minced – 1 bay leaf – 1 teaspoon dried oregano	1. Preheat oven to 350 degrees F (175 degrees C). 2. Remove the giblets from the turkey and reserve for another use. Rinse the turkey inside and out and pat dry with paper towels. 3. In a large bowl, combine the melted butter, thyme, rosemary, sage, salt, and pepper. Rub the turkey inside and out with the butter mixture. 4. Place the turkey in a large Dutch oven or roasting pan. Add the wine, broth, onion, garlic, bay leaf, and oregano to the pot. 5. Cover the pot and bake in the oven for 3 hours, or until the turkey is cooked through. 6. Remove the turkey from the oven and let rest for 15 minutes before carving.	– To make ahead, brine the turkey overnight in a mixture of water, salt, and sugar. – If you don’t have a Dutch oven, you can also cook the turkey in a roasting pan. Just be sure to add enough liquid to come halfway up the sides of the turkey. – Baste the turkey every 30 minutes while it’s cooking to keep it moist.

Introduction

A Dutch oven is a versatile kitchen essential that can be used for everything from braising meats to making soups and stews. It’s also a great option for cooking a whole turkey, as it allows the bird to cook evenly and retain its moisture. This recipe for Dutch oven turkey is simple to follow and produces a delicious, juicy bird that the whole family will love.

Ingredients

1 (12- to 14-pound) turkey
1 cup (2 sticks) unsalted butter, melted
1 tablespoon each salt and black pepper
1 teaspoon each dried thyme, sage, and rosemary
1/2 cup each chopped onion, celery, and carrot
1/2 cup dry white wine
1 cup chicken broth
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Remove the giblets from the turkey and reserve for another use. Rinse the turkey inside and out and pat dry with paper towels.
3. In a large bowl, combine the melted butter, salt, pepper, thyme, sage, and rosemary. Rub the butter mixture all over the turkey, inside and out.
4. Place the turkey in a large Dutch oven. Add the onion, celery, carrot, white wine, chicken broth, bay leaf, oregano, garlic powder, and cayenne pepper.
5. Cover the Dutch oven and bake in the oven for 3-1/2 to 4 hours, or until the internal temperature of the turkey reaches 165 degrees F (74 degrees C).
6. Remove the turkey from the oven and let it rest for 15 minutes before carving.

Tips

To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165 degrees F (74 degrees C).
If you don’t have a Dutch oven, you can also cook the turkey in a large roasting pan. Just be sure to add enough liquid to the pan so that the turkey is halfway submerged.
Baste the turkey every 30 minutes or so with the pan juices to keep it moist.
Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute.

Conclusion

This Dutch oven turkey is a delicious and easy way to cook a whole turkey. The turkey is moist and flavorful, and the vegetables in the pan sauce are cooked to perfection. This recipe is perfect for a holiday meal or any special occasion.

Ingredients

1 (12- to 14-pound) turkey, thawed
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup (1/2 stick) unsalted butter, melted
1 cup chicken broth
1/2 cup dry white wine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Remove the giblets from the turkey and reserve for another use. Rinse the turkey inside and out and pat dry.
3. In a small bowl, combine the salt, pepper, thyme, sage, rosemary, garlic powder, and onion powder. Rub the turkey inside and out with the spice mixture.
4. Melt the butter in a large Dutch oven over medium heat. Add the turkey and brown on all sides.
5. Add the chicken broth, white wine, onion, celery, and carrot to the Dutch oven. Bring to a boil, then reduce heat and cover.
6. Bake for 3 hours, or until the internal temperature of the turkey reaches 165 degrees F (74 degrees C).
7. Let the turkey rest for 15 minutes before carving.

Tips

To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165 degrees F (74 degrees C).
If you don’t have a Dutch oven, you can also cook the turkey in a roasting pan. Just be sure to add enough liquid to the pan so that the turkey is covered halfway.
You can also add other vegetables to the Dutch oven, such as potatoes, sweet potatoes, or squash.
Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and gravy.

This turkey recipe is a classic for a reason. It’s simple to follow, and the results are always delicious. Enjoy!

Frequently Asked Questions

Final Word