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.
Cooking turkey in a Dutch oven is truly the quickest, most delicious way I found when it comes to cooking a whole turkey. Roasting it in the oven is fine; if you brine and butter the bird well, it will be a delight.
But the Dutch oven makes it even better. And most of all, quicker! It takes 1 ½ hours to cook a 4 kg/ 9 lbs turkey, and that is really not much compared to the time it would need in the oven and without the brining. The shorter cooking time is determined not only by the Dutch oven but by the brine as well.
And the best thing about this Dutch oven turkey? There is not one dry piece of meat on it. Everything is moist and full of flavor. For smaller gatherings, you could also try the Dutch Oven Turkey Breast, the Slow Cooker Turkey Legs (with Gravy), or the Slow Cooker Turkey.[feast_advanced_jump_to]
A Dutch oven is the perfect vessel for cooking a moist and flavorful turkey. This heavy, thick-walled pot with a tight-fitting lid traps in steam and heat to keep turkey deliciously tender. Dutch ovens have been used for hundreds of years to cook soups, stews, roasts and more. Their versatile design makes them ideal for braising, simmering, baking and roasting.
Cooking turkey in a Dutch oven has many advantages over conventional roasting. The moist enclosed environment prevents the turkey from drying out. The hot lid sears the top of the bird. And the braising liquid infuses tons of extra flavor. With just a few simple recipes and tips, you can make the most delicious Dutch oven turkey ever this holiday season.
Benefits of Cooking Turkey in a Dutch Oven
Here are some of the major benefits of using a Dutch oven for turkey
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Moist and tender meat The tight seal traps in steam so the turkey stays incredibly moist and tender
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Infused with flavor: Braising liquids like wine or broth add delicious flavor right into the meat.
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No basting required: The self-basting design means you don’t have to manually baste the turkey.
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Easy make-ahead: Dutch oven turkey can be cooked a day or two ahead of time then reheated.
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Hands-off cooking: Once it’s in the oven, Dutch oven turkey pretty much cooks itself.
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Whole or pieces: You can cook a whole turkey or just parts like breasts or legs.
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Perfect side dishes: Vegetables cook right alongside the turkey for a complete meal.
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Easy clean up: With just one pot to wash, clean up is a breeze.
Step-by-Step Guide to Dutch Oven Turkey
Follow these simple steps for foolproof Dutch oven turkey every time:
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Choose an appropriate sized Dutch oven – It should fit the turkey snugly with a little room for sides.
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Season the turkey – Rub the turkey all over with olive oil, salt, pepper and any other desired herbs or spices.
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Brown the turkey – Sear the bird on all sides in the Dutch oven over medium-high heat to get crispy browned skin.
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Surround with vegetables – Add chopped veggies like potatoes, carrots, onions to the pot.
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Add liquid – Pour in wine, broth or water until halfway up the turkey. Stock or cider adds lots of flavor.
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Cover and bake – Put the lid on and bake at around 325°F until fully cooked through.
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Uncover and broil – Remove lid and broil for a few minutes to crisp the skin at the end.
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Make gravy – Use the cooking liquid to make a delicious, built-in gravy.
Delicious Dutch Oven Turkey Recipes
Here are some amazing recipes for cooking turkey in a Dutch oven:
Dutch Oven Roast Turkey
This method produces a gorgeously browned and juicy whole roast turkey. Surround it with lemons, onions and fresh herbs to infuse amazing flavor. The citrus and aromatics make this turkey extra special.
Wine-Braised Turkey Breast
Braising the turkey breast in white wine, garlic and thyme gives it tons of flavor. Halved little potatoes and pearl onions cook right alongside it in the braising liquid.
Turkey Pot Pie
Make this comforting one-pot meal by braising turkey pieces in vegetable broth with carrots, peas and parsley. Top with a simple flaky biscuit crust.
Turkey Chili
Ground turkey and white beans stew together in a savory ancho chili sauce with corn, zucchini and cumin. Top with avocado, cheese and cilantro.
Turkey and Dumplings
Shredded turkey meat simmers in a rich gravy loaded with veggies. Then drop fluffy homemade dumplings on top towards the end of cooking.
Turkey Tagine
Inspired by Moroccan cuisine, this exotic turkey tagine is flavored with spices like cinnamon, ginger and saffron. Chickpeas, raisins and apricots add texture.
Handy Tips for Dutch Oven Turkey Success
Follow these handy tips and tricks for the best results when cooking turkey in a Dutch oven:
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Browning the turkey first gives great color and flavor. Be sure to dry the skin thoroughly first.
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Elevate the turkey on a rack or vegetables to prevent steaming on the bottom.
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Add aromatic veggies like onion, carrots, celery and garlic to the pot. They impart flavor and can be served.
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Liquids like wine, broth and cider add delicious flavor. Use no more than halfway up the turkey.
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Select the right size Dutch oven so the turkey fits snugly. Make sure the lid closes tightly.
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Allow 10-15 minutes per pound for whole turkey. Breasts and pieces take less time.
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Use a meat thermometer to ensure the turkey reaches 165°F at the thickest part.
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Let the cooked turkey rest at least 15 minutes before slicing for juicy results.
FAQs About Cooking Turkey in a Dutch Oven
Here are answers to some frequently asked questions about making turkey in a Dutch oven:
What size Dutch oven do I need for turkey?
Choose a Dutch oven that fits the turkey snugly with a little room for vegetables around it. Allow at least 12 inches diameter for a 10 lb. turkey.
Can I cook a whole turkey in a Dutch oven?
Absolutely! A whole 10-15 lb. turkey is no problem for a 5-7 quart Dutch oven. Just be sure the lid closes tightly.
How long does it take to cook turkey in Dutch oven?
Whole turkey takes about 10-15 minutes per pound at around 325°F. Breasts and pieces take less time, around 8-10 minutes per pound.
Should the lid be on or off while cooking turkey?
Cook it mostly covered to keep in moisture, then uncover at the end to brown and crisp up the skin.
Can I stuff a Dutch oven turkey?
Stuffing tends to dry out when cooked inside the bird. It’s best cooked in a baking dish alongside instead.
Get Comfortably Stuffed with Dutch Oven Turkey
Cooking turkey in a heavy Dutch oven lets you infuse amazing flavors into the meat and keeps it perfectly moist. With just a few easy steps, you can make the holiday bird of your dreams this season. Say farewell to dry overcooked turkey and embrace the magic of Dutch oven cooking. Surround thatbronze beauty with vegetables, season it up and let your oven do the hard work. You’ll soon be carving up forksful of fabulous flavor to comfortably stuff your happy guests.
How to cook a turkey in the Dutch oven?
- In the refrigerator, it will take between 2 and 3 days for a turkey of this size. I always dry brine it when it is partially thawed, after about 1 ½ days in the fridge.
How to dry brine it?
- Mix all the ingredients for the dry brine. (1)
- Pat dry with kitchen paper and remove the neck and gizzards.
- Dont wash it! It is unnecessary and unrecommended by the FDA: “Do not rinse raw meat and poultry before cooking. Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops.”
- Rub it with the dry brine all over. Use your hands and massage them well, dont forget to go under the wings as well. (2)
- Cut three large pieces of cling film/plastic foil and place them on the working surface. Place the turkey on top and wrap it really well with it. You might need an extra piece of cling film to make sure that everything is covered. (3)
- Place in a suitable dish and refrigerate for 24 hours and up to 48.
