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]
As Thanksgiving approaches, it’s time to start thinking about how you’ll prepare the star of the show – the turkey! For many home cooks, using a Dutch oven is a great option. The Dutch oven’s thick, heavy-duty construction provides even heat distribution that helps ensure moist, tender turkey meat. But what size Dutch oven should you use for a Thanksgiving turkey? Let’s break it down.
Key Factors For Determining Dutch Oven Size
When deciding what size Dutch oven you need to cook your turkey, there are a few key factors to consider:
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Turkey weight – The size of your bird is the primary factor. Plan for around 1 pound of turkey per quart of Dutch oven capacity. A 12-15 lb turkey would fit well in a 6 qt oven.
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Fit – Make sure the turkey fits in the pot with a bit of room around the edges for air flow. It shouldn’t be cramped.
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Rack – Account for a roasting rack which takes up space. The rack elevates the turkey for air circulation.
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Other food – If cooking side dishes like vegetables in the oven, allow for extra room.
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Stovetop use – If you want to use the Dutch oven on the stovetop for browning, make sure it fits your burner.
Recommended Dutch Oven Sizes
Based on the above criteria, here are the recommended Dutch oven sizes for different turkey weights
- 8-12 lb turkey – 5 or 6 qt Dutch oven
- 12-15 lb turkey – 6 or 7 qt Dutch oven
- 15-18 lb turkey – 7 or 8 qt Dutch oven
- 18-22 lb turkey – 8 or 9 qt Dutch oven
A medium turkey around 12-15 lbs is the most common size for Thanksgiving, so a 6 or 7 qt Dutch oven is ideal. But assess your specific bird.
Benefits of Cooking Turkey in a Dutch Oven
Why choose a Dutch oven instead of roasting pans for your Thanksgiving turkey? Here are some of the biggest benefits
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Even cooking – The thick cast iron or enameled cast iron construction conducts and retains heat evenly, preventing hot and cold spots.
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Moist meat – The tight-fitting lid seals in steam and moisture as the turkey cooks, keeping meat tender and juicy.
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Great flavor – Browning the bird in the oven and deglazing with broth adds rich flavor.
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Versatility – Can be used on stovetop and oven. Cook side dishes in the oven too.
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Easy clean up – Compared to messy roasting pans, Dutch oven clean up is simple.
So cooking your turkey in a Dutch oven can lead to the perfect bird! Just be sure to choose the right size.
Tips For Cooking Turkey In a Dutch Oven
Once you’ve selected the right sized Dutch oven, keep these tips in mind:
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Season the turkey generously inside and out with salt, pepper, herbs. Let sit overnight in fridge.
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Preheat the Dutch oven at 450°F for 20 minutes before adding turkey to brown the skin.
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Add aromatics like onions, celery, garlic in the pot to flavor the turkey.
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Use a roasting rack for air circulation, or veggies/aromatics as a base.
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Cook covered at 325-350°F, until breast hits 160°F and thighs 175°F internally.
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Let turkey rest 20 minutes before carving for juicy meat.
With the right Dutch oven size and some simple tips, you’ll have the star of your Thanksgiving meal – a mouthwatering turkey!
Answering Common Dutch Oven Turkey Questions
If you’re new to cooking turkey in a Dutch oven, here are answers to some frequent questions:
What if my turkey is too big for my Dutch oven?
- Use what you have and cook the turkey partially covered with foil. Or split between two smaller Dutch ovens.
Can I stuff my Dutch oven turkey?
- Not recommended. The stuffing may not cook through fully and affect doneness of turkey. Cook it separately.
Should I baste the turkey while it cooks?
- No basting needed. The lid traps in moisture so the turkey self bastes.
How do I get crispy turkey skin?
- Dry brine the turkey overnight. Then start with high heat to brown (450°F). Finish cooking at 325-350°F.
What liquid should I use in the Dutch oven?
- Chicken or turkey stock provides great flavor. Aromatics and herbs add nice complexity.
Can I cook side dishes along with the turkey?
- Absolutely! Just ensure your Dutch oven is large enough to accommodate everything.
Trust the turkey cooking experts – a Dutch oven takes the stress out of cooking the perfect Thanksgiving bird. With the right size pot and a few simple tips, you’ll have a holiday feast to remember. So grab a Dutch oven and get ready to wow your family and friends with your moist, flavorful turkey this year!
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.
CIW: Breaking out the Camp Chef Ultimate Turkey Convection Roasting Oven
How to cook a Turkey in a Dutch oven?
In a large Dutch oven, combine the onion, celery, carrot, wine, broth, bay leaf, thyme, rosemary, sage, garlic powder, and cayenne pepper. Bring to a boil over medium heat. 5. Place the turkey in the Dutch oven and pour the vegetable mixture over it. Cover and bake for 3 hours, or until the turkey is cooked through. 6.
How long do you cook a turkey thigh in a Dutch oven?
Cover the Dutch oven and bake for 3 hours, or until the internal temperature of the thigh reaches 165 degrees F (74 degrees C). Remove the turkey from the oven and let it rest for 15 minutes before carving. To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh.
How do you cook a turkey breast in a Dutch oven?
Place the turkey breast-side up in a large Dutch oven. Melt the butter in a small saucepan over low heat. Pour the melted butter over the turkey. Add the chicken broth and white wine to the Dutch oven. Cover the Dutch oven and bake for 3 hours, or until the internal temperature of the thigh reaches 165 degrees F (74 degrees C).
What size Dutch oven do I Need?
The size of the Dutch oven you need will depend on the size of the turkey. A good rule of thumb is to choose a Dutch oven that is at least twice as large as the turkey. This will give you enough room to brown the turkey before roasting it, and to ensure that the turkey is cooked evenly. The shape of the Dutch oven is also important.