Tag: thanksgiving turkey

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.

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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

Tender succulent Turkey with crispy skin is a thing of beauty and an absolute delicious feast.
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Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories

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!

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    Slow Cooker Whole Turkey with Gravy

    Bursting with juices at the first cut then served with delicious gravy drizzled over the succulent meat;  this slow cooker Turkey recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. Cover the breasts with my simple recommended seasonings and slowly stew with tasty vegetables to create a lingering invitation of aromatic bliss that will resonate throughout the home on notes of fresh herbs. Once you let the slow cooker work its magic, transfer the juicy bird to the baking sheet and roast the skin to a crispy perfection (stay in the kitchen as this usually only take 5 to 7 minutes). 

    This gravy recipe will be an instant hit at the table as the remnants of the slow cooked turkey are thickened to your preference with mouth watering satisfaction from my easy to follow recipe style cheat code, that I know you will love.  For those of us that may not require the entire bird for the Holiday feast, this recipe puts the main entree at the center of the table with little hassle and very predictable cook times. Watch the video and follow the detailed instructions below to have this gorgeous hunk of meat featured at your table this feasting season. 

    Also, be sure to check out my growing catalogue for complimentary sides and deserts to complete your meal planning. I include printable recipes and presentation suggestions to help inspire your vision of a complete meal. Feel free to like and share this or any of my recipes you may find interesting.  Don’t forget to hit the follow and subscribe buttons to stay up to date on all my latest publications throughout the year. 

    Food, family, and friends grubbing on a hearty meal that fills the hunger and satisfies the soul is at the core of an eatfoodlicious adventure. Approach this holiday knowing that life is too short not to eat delicious food at every available opportunity and hug someone you love. Until the next time our paths cross, may your next food adventure become a fond memory worth sharing for generations to come. I hope you visit again soon!

    In a medium size bowl: add softened butter, fresh thyme & rosemary, salt and pepper. Mix well. Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast rubbing under the skin. Stuff the onion, lemon and the rest of the herbs, including stems (thyme & rosemary) into the turkey’s cavity. Then rub the rest of the butter over the outer layer of the turkey’s skin. Tie the legs together.

    Place garlic cloves in the bottom of the slow cooker. Then place the turkey on top of the garlic. Throw in the carrots and celery.

    Cover with the lid. Slow cook on low for 8 hours or cook on high for 4 hours.

    Carefully remove the turkey from the slow cooker and place on a rack with a baking sheet. Broil for 10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler). 

    Use a fine mesh and strain the liquid; discard the vegetables and fat (optional). You should have about 2 cups of turkey liquid from the slow cooker. 

    Add 2 cups of chicken broth to the liquid. Set aside until ready to use.

    Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add thyme and Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-10 minutes or until desired consistency. Optional add 1 tsp soy sauce to darken the gravy. Season with salt and pepper as needed.

    Serve

    Enjoy

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    Slow Cooker Whole Turkey

    Easy to make whole turkey that is extremely tender and juicy with a mouthwatering savory skin.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 hours 20 minutes
    Total Time 8 hours 30 minutes
    Course Main Course
    Cuisine American
    Calories

    Equipment

    • Slow Cooker

    Ingredients
      

    • 9-10 lbs whole turkey
    • 1 garlic head 9-10 cloves
    • 1 onion quartered
    • 1 lemon quartered
    • 1 carrot cut
    • 1 celery stem cut
    • 2 sprigs fresh rosemary
    • 5-8 sprigs fresh thyme

    Butter Mixture

    • ½ cup unsalted butter softened
    • 2 tsp salt
    • 1 tsp pepper
    • 1 tsp fresh rosemary
    • 1 tsp fresh thyme

    Gravy

    • ¼ cup unsalted butter
    • ¼ cup all-purpose flour
    • 2 cups liquid from the slow cooker
    • 2 cups low- sodium chicken/turkey broth
    • 2 tsp Worcestershire sauce
    • 1 tsp soy sauce
    • 4 sprigs fresh thyme
    • salt & pepper to taste

    Instructions
     

    • Rinse the thyme and rosmary. Get about 1-2 stems from each and tear the leaves off and mince; set aside. In a medium size bowl: add softened butter, fresh thyme & rosemary, salt and pepper. Mix well.
    • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer. Clean, rinse and pat the turkey dry with paper towels.
    • Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast rubbing under the skin. Stuff the onion, lemon and the rest of the herbs, including stems (thyme & rosemary) into the turkey's cavity. Then rub the rest of the butter over the outer layer of the turkey's skin. Tie the legs together.
    • Place garlic cloves in the bottom of the slow cooker. Then place the turkey on top of the garlic. Throw in the carrots and celery.
    • Cover with the lid. Slow cook on low for 8 hours or cook on high for 4 hours.
    • Carefully remove the turkey from the slow cooker and place on a rack with a baking sheet. Broil for 10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler).

    Gravy

    • Use a fine mesh and strain the liquid; discard the vegetables and fat (optional). You should have about 2 cups of turkey liquid from the slow cooker. Add 2 cups of chicken broth to the liquid. Set aside until ready to use.
    • Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add thyme and Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-10 minutes or until desired consistency. Optional add 1 tsp soy sauce to darken the gravy. Season with salt and pepper as needed.

    Serve & enjoy!

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      Garlic Butter Roast Turkey

      Delicious Roasted Turkey is the featured main course at traditional Thanksgiving celebrations. When roasted to perfection the meat will be tender, moist and extremely flavorful. The oven will radiate with the smell of the well basted and lightly toasted delicious skin. This item is easier than what you may have heard. I would suggest allowing time to be near the kitchen and exercising patience. Use a timer to help keep you focused on the activities necessary to complete the task of cooking a well prepared turkey. Few things are more rewarding than a table where you have created a delicious tender and extreme flavorful gorgeous Turkey for all to feast upon.

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

      Once you master the art of cooking a large main course you will solidify your place among the family cooks. Be fearless in your food adventures, watch the video, follow the instructions to the letter and you will have a fabulous Roasted Turkey in the middle of your table for your next family gathering.

      Ingredients for the butter mixture.

      Mix well.

      Stuff apple, onion, lemon and the rest of the herbs with stem (thyme, rosemary & sage) into the turkey’s cavity. For best results, highly recommend using fresh herbs.

      Use one hand to loosen and lift the turkey breast’s skin.

      Smother about half of the butter mixture between the skin and breast.

      Rub the rest of the butter on top of the turkey. It doesn’t have to be perfect, the butter will melt in the pan.

      Tuck the wing underneath the turkey leg (tip: stick the bamboo stick about 2″ long into the wing and leg).

      Tie the legs together. Loosely cover with aluminum foil.

      Baste every 30 minutes.

      Reserve the dripping make turkey gravy.

      Transfer the turkey to a serving tray and decorate.

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      Garlic Butter Turkey

      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 2 hours 30 minutes
      Total Time 3 hours
      Course Main Course
      Cuisine American
      Servings 16
      Calories

      Equipment

      • Roasting Pan with Rack

      Ingredients
        

      • 1 turkey 10-14 lbs
      • 1 onion cut into quarterly
      • 1 apple cut into quarterly
      • 1 lemon cut in half
      • .50 oz fresh rosemary
      • .50 oz fresh sage
      • .50 oz fresh thyme

      Butter Herb Garlic Mixture

      • 2 cups unsalted butter (4 sticks) softened
      • 1 tsp salt
      • 1 tsp pepper
      • 1 head garlic peeled & minced
      • fresh thyme & rosemary

      Gravy

      • ¼ cup all-purpose flour
      • ¼ cup butter
      • 4 cups turkey or chicken broth low-sodium
      • turkey drippings approx. ½ cup
      • 2 fresh thyme sprigs leaves only
      • salt & pepper to taste

      Instructions
       

      Butter Garlic Herb Mixture

      • Rinse the thyme and rosmary. Get about 1-2 stems from each and tear the leaves off and minced; set aside. In a medium size bowl: add softened butter, fresh thyme & rosemary, miced garlic, salt and pepper. Mix well.

      Turkey

      • If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use. Remove the turkey from the refrigerator and let it sit in room temperature for 1-2 hours before roasting. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer. Clean, rinse and pat dry the turkey with paper towel.
      • Preheat the oven to 400°F (204°C).
      • Stuff the apple, onion, lemon and the rest of the herbs, including stems (thyme, rosemary & sage) into the turkey's cavity. Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast beneath the skin. Then rub the rest of the butter on the outer layer of the turkey's skin. Place the turkey on the roasting rack and pan. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Tie the legs together. Loosely cover with aluminum foil.
      • Place turkey in the oven and reduce the heat to 350°f F (176°C). Roast for 13 minutes per-pound or until the internal temperature reaches to 165°F (73°C). Remove the turkey from the oven and tent/cover with aluminum foil. Let rest for 20 minutes before craving.
      • Transfer the drippings and grease to a clear measuring cup or bowl. The drippings will settle to the bottom; discard the grease. Reserve the drippings to make turkey gravy.

      Gravy

      • Heat the pan up to medium-high. Add butter; wait until nearly all the butter is melted. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour. Slowly add the drippings to the pan (make sure to whisk well to prevent lumps); whisk until well mixed. Add the fresh finely minced thyme and soy sauce; mix well.
      • Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat the step by adding second ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk. Season with salt and pepper; mix. Bring to a boil for 30 seconds and reduce the heat to medium. Let it simmer for 10 minutes or until desired consistency.

      Serve & enjoy!

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