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.
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[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!
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Dutch Oven Whole Turkey
Equipment
- 7.5 QT Dutch Oven
Ingredients
Brine
- 10 lbs turkey
- 2 tbsp salt
Additional
- 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
Instructions
- [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.
Gravy
- 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!
Video
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