Dutch Oven Whole Turkey is juicy, tender and is extremely delicious. The flavor is brined and cooked into the meat and the stewed broth is absolutely mouthwatering. If serving the whole bird you may need to cover the skinny legs for that Social media picture but let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply put succulent. Everyone that partakes in the meal will agree that this bird is moist and tender and is bursting with natural zest and herbal notes. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites, time in the kitchen well spent will result in a tasteful quality feast everyone will enjoy.
Watch the video and follow the instructions below to have this gorgeous bird on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Make sure to know if your bird fits but the 9 to 10 pounder fits in my Dutch Oven, no problem. Thanks for visiting and see you again soon.
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
[If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer. Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey’s cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).
Preheat the oven to 425°F. Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off. Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey’s cavity. Tie the legs together.
Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2″ long to pin the wing).
Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.
Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs). Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.
Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top. Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed.
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Cooking a turkey can seem like an intimidating task, especially if you’ve never done it before. With so many different cooking methods and recipe variations, it can be tricky to know where to start One of the most foolproof ways to cook a turkey is in a Dutch oven. The thick, heavy material conducts heat evenly, locks in moisture, and helps create a tender, juicy turkey with crispy skin If you’re wondering exactly how long to cook a turkey in a Dutch oven, you’ve come to the right place! In this article, I’ll share timing guidelines, tips, and tricks to help you nail it every time.
How Long Does It Take to Cook a Turkey in a Dutch Oven?
The exact cooking time can vary slightly based on a few factors, but in general you can follow this rough timeline as a starting point
- 12-14 lb turkey – Cook for 3 to 3 1⁄2 hours
- 15-18 lb turkey – Cook for 3 1⁄2 to 4 hours
- 18-22 lb turkey – Cook for 4 to 4 1⁄2 hours
The best way to ensure your turkey reaches the proper internal temperature is to use a meat thermometer You’ll want to cook the turkey until the thickest part of the thigh reaches 165°F. Expect the breast meat to hit 160°F and the stuffing 165°F
If using a meat thermometer, I recommend checking the temperature about 30 minutes before the estimated cooking time. Then check it every 15 minutes until it’s ready. Ovens can vary quite a bit in accuracy, so don’t rely solely on the clock.
Dutch Oven Turkey Cooking Guidelines
Follow these tips when cooking your turkey in a Dutch oven for best results:
-
Use a rack – Place the turkey on a rack over chopped aromatic veggies like onions, carrots, and celery. This allows air flow and prevents soggy skin.
-
Brown the turkey first – Sear the turkey on all sides in a little oil to get crispy, flavorful skin.
-
Cook covered at first – Covering the Dutch oven keeps in moisture and heat. Cook covered for about 2/3 of the total cooking time.
-
Uncover towards the end – Remove the lid for the last third of cooking so the skin gets nicely browned.
-
Baste occasionally – Baste every 30 minutes with pan juices or broth to prevent the turkey from drying out.
-
Let rest before carving – Allow the turkey to rest for 30 minutes before slicing. This allows the juices to reabsorb for tender meat.
-
Make gravy – Use the flavorful pan drippings to make an easy, delicious gravy.
Tricks for the Juiciest Dutch Oven Turkey
Cooking the turkey in a Dutch oven does a great job at sealing in moisture, but you can take it a step further with these tricks:
-
Brine the turkey – Soaking the turkey in a saltwater brine before cooking infuses it with flavor and moisture.
-
Rub with butter or oil – Coating the turkey with butter, olive oil, or bacon fat keeps the meat extra juicy.
-
Fill the cavity – Stuff the cavity with onions, apples, herbs, or aromatics to add moisture and flavor.
-
Lift skin and add butter – Loosen the skin and rub butter underneath for even browning and moisture.
-
Cook low and slow – Cooking the turkey at a lower 325°F helps retain moisture better than high heat.
-
Baste frequently – Basting replenishes surface moisture so the turkey doesn’t dry out.
Step-by-Step Instructions for Cooking a Turkey in a Dutch Oven
Now let’s walk through the full process from start to finish:
1. Thaw the Turkey
- Completely thaw turkey in the refrigerator 1-2 days before cooking. This helps it cook evenly.
2. Prep the Turkey
-
Remove giblets and neck from the cavity. Rinse turkey under cold water and pat very dry with paper towels.
-
Generously coat the outside and inside of the turkey with oil or melted butter. Season all over with salt and pepper.
-
If brining, submerge turkey in saltwater brine 8-24 hours, then rinse and pat dry.
3. Prepare the Dutch Oven
-
Place chopped onions, carrots, and celery in the bottom of the Dutch oven. Add broth or water.
-
Insert a rack and place the turkey directly on the rack, breast side up.
4. Calculate Cooking Time
- Plan for 15-20 minutes per pound, depending on size. Use a meat thermometer for best accuracy.
5. Brown the Turkey
-
Heat the Dutch oven over medium-high heat on the stovetop. Once hot, carefully place the turkey inside breast side down. Sear 2-3 minutes until golden brown.
-
Use spatulas to carefully flip and brown all other sides, about 1-2 minutes per side.
6. Transfer to Oven
- Cover Dutch oven and transfer to the preheated 325°F oven. Roast for estimated time until thermometer reaches 165°F.
7. Baste and Tent Turkey
-
Every 30 minutes, baste turkey with juices from pot. If dry, add broth or water.
-
Once temperature reaches 155°F, tent foil over turkey if skin is getting too dark.
8. Finish Uncovered
- Remove lid for the last 30-60 minutes so skin crisps up. Watch closely to prevent burning.
9. Check Temperature
- Insert thermometer into the thickest part of the thigh, avoiding bone. Turkey is done at 165°F.
10. Let Turkey Rest
- Once cooked, remove turkey from oven and let rest 30 minutes before carving.
11. Make Gravy from Drippings
- Add broth to the drippings in the Dutch oven, scraping any browned bits. Thicken with a roux for rich gravy.
12. Carve and Serve
- Carve turkey and serve drizzled with gravy. Enjoy your juicy, flavorful Dutch oven turkey!
Frequently Asked Questions
What size Dutch oven do I need?
Choose a Dutch oven that’s at least 2-3 inches wider and deeper than the turkey to allow ample room. Generally a 6-8 quart Dutch oven can fit a 12-15 lb turkey.
Can I stuff the turkey in a Dutch oven?
Absolutely! Just make sure to stuff loosely and cook the stuffing to a safe internal temperature of 165°F.
Should I tent foil over the turkey while cooking?
Tenting foil helps prevent over-browning if the skin starts getting too dark. Just tent in the last 1-2 hours once the turkey reaches 155°F.
Can I cook turkey parts in a Dutch oven?
Yes, a Dutch oven is great for cooking turkey legs, wings, thighs, or turkey breast. Reduce cooking time to about 1 hour 15 minutes per pound.
What temperature do I cook the turkey?
Cook at 325°F which helps retain moisture. Cook until the thickest thigh area reaches 165°F internally.
Enjoy Perfectly Cooked Turkey
Dutch Oven Whole Turkey
- 7.5 QT Dutch Oven
- 10 lbs turkey
- 2 tbsp salt
- 6 tbsp unsalted butter softened
- 2 tbsp melted butter
- 1 onion quartered
- 1 apple cut in half
- 1 lemon cut in half
- 1 garlic head
- 3 carrots cut in half
- 2 celery ribs cut 3″ in length
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 sprigs fresh sage
- [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
- Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkeys cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).
- Preheat the oven to 425°F.
- Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off.
- Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkeys cavity. Tie the legs together.
- Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2″ long to pin the wing). Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.
- Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs).
- Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.
- Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top.
- Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed.
Turkey Recipes
Dutch Oven Recipes
Discover more from EatFoodlicious
Subscribe to get the latest posts sent to your email.
Life is too short not to eat delicious food at every available opportunity. EatFoodlicious is dedicated to providing the types of meals that will delight your senses, feed your family and not break the bank. View all posts by EatFoodlicious