Roasting a Turkey in a Dutch oven isn’t any harder than roasting a chicken, the trickiest part is having a Dutch Oven that is large enough.
Deb grew up in a small northeastern Oregon town in which she did most of her cooking in cast iron cookware and preserved a lot of her food by home canning. She still only uses cast iron as her main cooking utensil.
Deb got into Dutch oven cooking about 10 years ago. She mainly bakes bread or bread-type dishes in her ovens. She has done a few chuck wagon and Dutch oven competitions, but her main focus is in teaching canning classes at a local community college.