The Best Texas Brisket Chili

Delicious Texas Brisket Chili is a splendidly rich soup with delicious filing meaty ingredients, that is both hearty and worth the preliminaris to make. We enjoy our chili around my house. This recipe provides a nice inspirational twist to a well known main course and is a perfect soup for cold days or wintery nights. Start this dish for lunch or better yet the day before to have a well flavored soothing belly full of something good to eat. I prefer long cook times for chili to unlock all those subtle flavor notes and create new ones through natural marination, my family absolutely loves this and your will too. This is one of my go to dishes for putting the teenagers to work in the kitchen to learn to feed themselves. A beginner cook can open up a world of possibilities with little effort through the magic of following this recipe after watching the video. The authentically flavored stew such as this sends good old fashioned aromas throughout the home. Cooking something everyone loves to eat makes your hearts will swell with the pride of a good cook and it is a worthy satisfaction to watch the young ones step into that role. 

Don’t skimp out on the presentation of your dish when making this at home. Take a look at the photos to see some suggestions that send visual invitations for a wanted first bite. Watch the video and follow the simple instructions below to have a hot bowl of comforting satisfaction at the ready. Like and share this or any of my recipes you find interesting from the growing catalog of eatfoodlicious meal suggestions. Don’t forget to hit the subscribe button to stay up to date with my latest publications. Leave a comment and let me know if you or your family enjoyed this creamy white chicken chili. Best served hot, this meat flavor infused Texas Brisket Chili is so good. May your next food adventure be one that is shared with those you love and with a taste that inspires the art of true living. Eat, enjoy and repeat.

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.

In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes.

Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth. 

Prepare

  • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½” x 1½” cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

Cook

Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside.

Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. 

Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. 

Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the Mexican beer bottle and deglaze the bottom of the dutch oven/pot.

Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies

Add 1 ½ Mexican beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 

Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat. Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili. Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Texas Brisket Chili

Tender Texas Brisket Chili is the perfect meat focused chili and is absolutely delicious.
No ratings yet
Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine American
Servings 8
Calories

Ingredients
  

  • 4.5 – 5 lbs brisket (flat or point)
  • 24 oz Mexican beer Cerveza
  • 20 oz fire roasted diced tomatoes with green chilies
  • 2 tsp salt
  • 1 tsp pepper
  • 1 large onion
  • 3 bay leaves
  • 6 bacons
  • 2 tbsp butter

Mixture

  • 6 dried ancho (mild heat) or guajillo (medium heat) chiles
  • 5 garlic cloves
  • 2 cups water
  • 2 tbsp chili powder
  • 1 tbsp spanish paprika
  • 2 tsp ground cumin
  • 2 tsp Mexican oregano
  • 2 tsp ground coriander
  • 1 tsp salt

Instructions
 

Pepper Mixture

  • Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
  • In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes. Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth.

Prepare

  • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

Cook

  • Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. Add more cooking oil if needed.
  • Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the beer bottle and deglaze the bottom of the dutch oven/pot. Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies, 1 ½ beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 
  • Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat.
  • Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

    Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

      Video

      Keyword best Instant pot texas beef brisket chili recipe, best texas brisket chili, dutch oven brisket chili, easy texas brisket chili, tender texas brisket chili, texas brisket chili
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Soup & Stew Recipes

      Beef Recipes

      Cranberry Christmas Sheet Cake

      Simply delicious Cranberry Christmas Sheet Cake is moist rich and filled with tasty tart cranberries that are perfect for a get together, family gathering or on any occasion. Send seasonally inviting aromas throughout a warm kitchen when you bake this mouthwatering tummy pleaser. I love this cake fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with this cake will be how long it is available to eat because your family will gobble it down faster than you can bake it up. My family absolutely loves this cake and we hope you decide to give this a try to see for yourself just how delicious this seasonal cake really are.

      Watch the video and follow the instructions below to have these homemade classics 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. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

      Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

      In a large bowl: combine the unsalted butter and sugar then beat.

      Then add eggs and beat until light and fluffy. Add warm milk, vanilla extract and mix everything together until smooth. Add the flour, baking powder and salt then mix until smooth. 

      Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  

      Add in fresh cranberries (using frozen cranberries: do not let them thaw. Mix them in while still frozen). 

      Then gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle use wooden spatula). Transfer the batter to the loaf pan. 

      Bake for 40-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes at room temperature prior to serving.

      Garnish with powdered sugar. Serve & enjoy!

      Recent Posts

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Cranberry Christmas Sheet Cake

      Cranberry Christmas Sheet Cake is absolutely delicious with festive holiday appeal in this easy to follow recipe.
      No ratings yet
      Prep Time 10 minutes
      Cook Time 45 minutes
      Total Time 55 minutes
      Course Baked Goods, Dessert
      Cuisine American
      Servings 12
      Calories

      Equipment

      • 9" x 13" Sheet Pan

      Ingredients
        

      • 2 cups all-purpose flour
      • 2 cups granulated sugar
      • 1 cup unsalted butter softened
      • 1 cup whole milk warm
      • 2 tsp baking powder
      • 1 tsp vanilla extract
      • 1 tsp salt
      • 12 oz fresh or frozen cranberry
      • 3 large eggs

      Instructions
       

      • Preheat the oven to 350°F. Grease the 9" x 13" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
      • In a large bowl: combine the unsalted butter and sugar then beat. Then add eggs and beat until light and fluffy. Add warm milk, vanilla extract and mix everything together until smooth. Add the flour, baking powder and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  
      • Add in fresh cranberries (using frozen cranberries: do not let them thaw. Mix them in while still frozen). Then gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle use wooden spatula). Transfer the batter to the loaf pan. 
      • Bake for 40-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes at room temperature prior to serving.

      Garnish with powdered sugar. Serve & enjoy!

        Video

        Keyword best cranberry Christmas sheet cake, cranberry Christmas sheet cake, easy cranberry Christmas cake, easy cranberry Christmas sheet cake
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Dessert Recipes

        Baked Goods

        Classic New York Cheesecake

        New York Cheesecake is decadently smooth with rich creamy textures and heavenly flavors that make this dessert an instant family classic. Best described as a creamy filling taste of the buttery rich vanilla. The graham cracker crust if fresh and the perfect combination for this fancy desert. Delicious with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. The family will love each slice down to the last bite. This recipe is a perfect sweet ending to any occasion.

        Watch the video and follow the instructions below to be on your way to the universal joy of homemade Classic New York Cheesecake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that is worth the preliminaries and the time. My entire family absolutely loves this recipe and we hope yours does too.

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        Crust

        Preheat the oven to 325°F. Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform. Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer)

        Cheesecake

        Turn down the heat to 275°F. In bowl: beat/mix cream cheese until smooth.

        Add sugar and beat until smooth.

        Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth. 

        Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use.

         Use a spatula to transfer the batter to the springform. 

        Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake. 

        Carefully place the pan in the center of the preheat oven. Cook for 2 hours at 275°F. Then, turn off the oven and leave the pan with cheesecake for 1 hour longer unopened (do not open the oven door).Then, open the oven door approx. half way , leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. Slowly and carefully remove the aluminum foil from the water bath. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator). 

        Decorate

        Garnish with your favorite fruit, jam, caramel or anything you prefer. Then, cover leftovers with an air tight container or saran wrap.

        Serve

        Enjoy!

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        New York Cheesecake (low & slow)

        New York Cheesecake is decadently smooth with rich creamy textures and heavenly flavors that make this dessert an instant family classic.
        No ratings yet
        Prep Time 15 minutes
        Cook Time 2 hours
        Total Time 2 hours 10 minutes
        Course Dessert
        Cuisine American
        Servings 10
        Calories

        Equipment

        • 9" springform pan
        • heavy duty aluminum foil
        • roasting or lasagna pan

        Ingredients
          

        Crust

        • 15 full sheets graham crackers about 1 ¾ cups
        • ¼ cup granulated sugar
        • 6 tbsp unsalted butter melted

        Cheesecake

        • 32 oz cream cheese full fat (4 blocks) room temperature & softened
        • 1 ¼ cups superfine sugar
        • ½ cup sour cream full fat
        • 1 tbsp cornstarch
        • 1 ½ tsp vanilla extract
        • 1 tsp lemon juice
        • ¼ tsp salt
        • 4 large eggs room temperature

        Additional

        • boiling hot water

        Instructions
         

        Crust

        • Preheat the oven to 325°F.
        • Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
        • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & sugar to the food processor and pulse until the crumbs are moist.
        • Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

        Cheesecake

        • Turn down the heat to 275°F.
        • In bowl: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
        • Add cornstarch (make sure to sift it) and mix everything together until smooth.
        • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
        • Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake.
        • Carefully place the pan in the center of the preheat oven. Cook for 2 hours at 275°F.
          Then, turn off the oven and leave the pan with cheesecake for 1 hour longer unopened (do not open the oven door).
          Then, open the oven door approx. half way, leaving the cheesecake undisturbed for 1 more hour.
          Lastly, remove cheesecake from the oven.
        • Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Use a knife to loosen the cheesecake from the springform. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator).

        Serve

        • Garnish with your favorite fruit, jam, caramel or anything you prefer. Then, cover leftovers with an air tight container or saran wrap.

        Video

        Keyword best new york cheesecake, classic new york cheesecake, easy new york cheesecake, low and slow new york cheesecake, water bath new york cheesecake
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Dessert Recipes

        Baked Goods

        Slow Cooker Brown Sugar Pineapple Spiral Ham

        Sweet Brown Sugar Pineapple Spiral Ham is glazed to perfection with candy flavored juicy chunks of pineapple in this easy to follow recipe. During the holiday we all are busy cooking the kitchen, preparing food and working for the holiday celebration. The oven is usually occupied with other entrees or side dishes. Take this balanced approach to save time by using your slow cooker to prepare this simple brown sugar pineapple ham that every one will love.

        Spiral Ham is perfect for large feasts, sandwiches or re-made for later lunches on the go. One of my favorite things is a table full of delicious food and my family absolutely loves this meal. We hope you decide to try it at-least once to see for your self just how simply delicious Spiral Ham can be. 

        Watch the video and follow the instructions below to have a gorgeous Pineapple Spiral Ham 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. This glaze went over well with my local ham snobs. The natural juices of the ham and the sweet natural flavors of the pineapple combine for a sweet and delicious glaze that will be an instant hit. Thanks for visiting and see you again soon.

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker. Add brown sugar in between the sliced ham.

        Pour the pineapple juice (from the can) over the ham. Add pineapple chucks on top. Cover with lid. Cook on low for 3 hours. 

        In a small bowl: combine brown sugar, mustard, honey and mix everything together. ½ cup brown sugar, ½ cup honey, 2 tsp mustard powder

        After the 3 hours is up: add honey brown sugar mixture on top of the ham. Cook on low for another 30 minutes. Remove ham and place on a serving plate. Tent the ham with aluminum foil. 

        Optional: Transfer the liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid has reduced by half. Brush or baste the sauce all over the ham. Serve & Enjoy!

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Slow Cooker Brown Sugar Pineapple Spiral Ham

        Slow cooker brown sugar pineapple spiral ham is juicy, tender and absolutely delicious.
        No ratings yet
        Prep Time 5 minutes
        Cook Time 3 hours 30 minutes
        Total Time 3 hours 35 minutes
        Course Main Course
        Cuisine American
        Servings 10
        Calories

        Equipment

        • Slow Cooker

        Ingredients
          

        • 8-9 lbs spiral ham
        • 15 oz pineapple chucks with juice reserve the juice
        • 1 cup brown sugar

        Glaze

        • ½ cup brown sugar
        • ½ cup honey
        • 2 tsp mustard powder

        Instructions
         

        • Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker.
        • Add brown sugar in between the sliced ham. Pour the pineapple juice (from the can) over the ham. Add pineapple chucks on top.
        • Cover with lid. Cook on low for 3 hours.
        • In a small bowl: combine brown sugar, mustard, honey and mix everything together.
          ½ cup brown sugar, ½ cup honey, 2 tsp mustard powder
        • After the 3 hours is up: add honey brown sugar mixture on top of the ham. Cook on low for another 30 minutes. Remove ham and place on a serving plate. Tent the ham with aluminum foil.
        • Optional: Transfer the liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid has reduced by half. Brush or baste the sauce all over the ham.

        Serve & enjoy! Place leftovers in the refrigerator.

          Video

          Keyword best slow cooker brown sugar pneapple spiral ham, easy slow cooker brown sugar pineapple spiral ham, slow cooker brown sugar pineapple spiral ham
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Slow Cooker Recipes

          Pork Recipes

          Dutch Oven Whole Turkey

          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 FacebookInstagram,  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. 

          Serve & Enjoy!

          Recent Posts