Dutch Oven Roasted Turkey

Dutch Oven Roast Turkey

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.

This recipe uses a simple salt and pepper seasoning, but you can upscale it to your favorite poultry rub.

This turkey may be served with vegetables cooked in another Dutch oven, or if you have limited cookware it can be served with a salad.

Dutch Oven Roasted Turkey Recipe

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Dutch Oven Roast Turkey
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.
Preparation 20 minutes
Cook 3 hours
Ready in 3 hours 20 minutes
Servings 6 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodRoast

Ingredients

  • 4 onions
  • 18 pond turkey
  • salt and pepper to taste
  • 1 orange
  • 1 lemon

Equipment

  • 15-inch Dutch oven

Directions

  • Slice the four onions and place the bottom of the large 15” Dutch oven.
  • Rinse the turkey in cold water, drain, and pat dry. Rub the salt and pepper all over the turkey.
  • Place orange and lemon inside of the turkey, then place the turkey on top of the onions.
  • Bake for 3 hours in a Dutch oven. Use 10 briquettes underneath and 30 on top of the Dutch oven. Replace coals every 45 minutes, or when burnt out.
  • Roast for three hours then checks the temperature of the turkey. It must read 165 degrees F (74 degrees C) before it is fully cooked.

Nutritional Information

Sodium: 1473mgCalcium: 137mgVitamin C: 27mgVitamin A: 596IUSugar: 6gFiber: 2gPotassium: 2336mgCholesterol: 696mgCalories: 1407kcalTrans Fat: 1gMonounsaturated Fat: 18gPolyunsaturated Fat: 14gSaturated Fat: 14gFat: 55gProtein: 210gCarbohydrates: 11gIron: 9mg

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Deb Basquez

About Deb Basquez

Dutch Oven outdoor camp cooking has been part of my life for the past 15 years. I love the versatility of the black pots. I am forever pushing the boundaries on what you can cook in them.

Learn more about Deb Basquez
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