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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Honey Clove Turkey

(1) 15 lb. fresh turkey 1 Tbs. dried rosemary
4 cups hot water 2 tsp. dried thyme
1 pint honey 12 whole cloves
1 Tbs. dried sage leaves 15 pepper corns; cracked

Mix water, honey, herbs and seasonings in a 15" deep Dutch oven. Heat water to boiling using 30 briquettes bottom and 25 briquettes top. When water is boiling add turkey breast side down. Let turkey simmer for 5 minutes spinning turkey every minute or so to keep the skin from sticking to the bottom of the oven. Turn turkey over so it is breast side up and continue to simmer basting often. Make sure to keep spinning the bird every 10 minutes so the skin won't stick to the bottom. As the bird cooks the honey will carmelize and brown the skin. Don't put to much heat on top of the bird early, or the top of the bird will get too dark. When a meat thermometer inserted into the thickest part of the breast reaches 155 F. increase number of briquettes on top to 36-40. Continue cooking until bird is golden brown. Bird is done when the thickest part of the breast meat reaches 170 F. (usually between 2 1/2 - 3 hours cooking time). If the bird is brown but not to temperature don't worry. Replace the lid, remove all heat from the top of the oven and let it sit for 20 minutes. The steam built up in the oven will finish cooking the bird leaving the meat nice and juicy.

For even browning make sure to rotate the lid every 15 minutes. Replace the briquettes on bottom and top every hour.

Be careful! A 15" Dutch oven will stay hot for a long time when it has food in it. Don't burn yourself.

Note: Unfortuneatly this bird is usually not the prettiest thing to look at when it's done. Most times when I try to remove it from the oven the legs fall off and occassionally the breast will pull right off. What it lacks in beauty, though, it more than makes up for in taste. This bird is requested by everyone at Thanksgiving each year. I know you will enjoy it!

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