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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Herb RoastedTurkey

  Turkey   Basting Sauce
(1) 15 lb. fresh turkey 1/2 cup butter; melted
1 onion quartered 1 tsp. dried mint leaves
1 bay leaf 1/2 tsp. dried thyme
2 cloves garlic; sliced 1/2 tsp. dried sage
6 cloves garlic; pressed 1/2 tsp. dried marjoram
1 cup water 1/2 tsp. sweet basil
    1 tsp. celery salt
  Mashed Potatoes 1 tsp. salt
7 medium potatoes; peeled & sliced 1 tsp. fresh ground black pepper
  salt and pepper to taste    
1/4 cup butter   Gravy
1/4 cup milk 2 Tbs. cornstarch
    1/2 cup water
      salt and pepper to taste
      drippings from Dutch oven

Rinse turkey, making sure it is thawed completely. Pat dry. Twist wings in behind. Place quartered onion, bay leaf, and sliced garlic in the cavity of the turkey. Rub pressed garlic all over the outside skin of the turkey. Place the turkey into a 15" deep Dutch oven. Pour 1 cup of warm water into the bottom of the Dutch oven. Cover and cook using 15-18 briquettes bottom and 24-28 briquettes top.

Prepare basting sauce in a small dish by adding melted butter and herbs. Stir until well blended. Brush turkey with basting sauce often as turkey cooks. Replace coals every 50-60 minutes until a thermometer inserted into the thickest part of the breast meat reaches 170 F.

Arrange potatoes in bottom of Dutch oven around the turkey about one hour before meat is to be done. When potatoes are cooked, remove them from the oven and mash them with butter and milk. Season with salt and pepper.

When turkey is done remove it from the Dutch oven. Increase briquettes on bottom of Dutch oven to 28. Add cornstarch to 1/2 cup water and stir until dissolved. Whisk cornstarch mixture into drippings in Dutch oven. Stir until mixture comes to a boil. Season gravy with salt and pepper.


Serves: 12+

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