Dutch oven turkey: This is the easiest, quickest way of roasting a whole turkey. Incredibly moist and flavorful meat, crispy skin, everything you could wish for in a turkey.
I found that cooking a whole turkey in a Dutch oven is the fastest and tastiest way to do it. Of course, you can roast it in the oven. If you brine and butter the bird well, it will taste great.
But the Dutch oven makes it even better. And most importantly, it’s faster! A 4 kg/9 lb turkey only takes 1 ½ hours to cook, which isn’t long at all compared to the time it would need in the oven without brining. The shorter cooking time is determined not only by the Dutch oven but by the brine as well.
The best thing about this Dutch oven turkey is that none of the meat is dry. Everything is moist and full of flavor. You could also try the Dutch Oven Turkey Breast, the Slow Cooker Turkey Legs (with Gravy), or the Slow Cooker Turkey for smaller groups. [feast_advanced_jump_to].
Cooking turkey in a Dutch oven is a fantastic way to ensure moist, flavorful meat and delicious gravy Whether you’re cooking a whole turkey, turkey breast, or legs and thighs, these Dutch oven turkey recipes will be a hit at your next holiday meal or family dinner.
Why Cook Turkey in a Dutch Oven?
A Dutch oven is the ideal vessel for cooking turkey. The thick, heavy material holds in moisture and heat to keep the turkey tender. The lid traps in steam to prevent the meat from drying out. The turkey cooks in its own juices, creating a flavorful broth for gravy. The Dutch oven can go from stovetop to oven, so you can brown the turkey then finish cooking it without transferring pans.
Compared to roasting, braising turkey in a Dutch oven gives you incredibly succulent results every time. While roasting often produces dried-out meat, braising guarantees a moist bird infused with lots of flavor.
Whole Turkey
For the ultimate holiday centerpiece, try cooking a whole spatchcocked turkey in a large Dutch oven. Spatchcocking (removing the backbone and flattening the bird) allows the turkey to cook faster and brown beautifully.
This Dutch oven whole turkey recipe from EatFoodlicious employs a salt brine to deeply season the meat. Apple, lemon, garlic, and herbs stuffed inside impart even more flavor. Basting with butter ensures a gorgeously burnished, crispy skin. With succulent meat and a phenomenal gravy from the cooking liquid, this turkey is amazing.
Turkey Breast
A turkey breast is the perfect choice for a smaller gathering. It cooks faster than a whole bird so there’s less time spent waiting by the oven.
This Dutch oven turkey breast recipe from Southern Living surrounds the breast with potatoes, carrots, onions, and white wine. As it braises, the turkey absorbs all those delicious flavors. A quick stint under the broiler crisps up the skin at the end. The veggies make for an easy side dish, and the braising liquid transforms into an incredible gravy.
Turkey Parts
For fast weeknight meals, try cooking turkey pieces like drumsticks, thighs, wings or cutlets. The dark meat of the legs and thighs turns out particularly moist and succulent when braised.
In this recipe for Michigander turkey from AllRecipes, chicken bouillon, onions, parsley, and butter flavor a whole cut-up turkey. The bouillon, onions, and seasonings permeate the meat with savory depth. Browning the turkey before braising gives you that nice crispy skin. Using pre-cut turkey parts reduces the cooking time substantially compared to a whole turkey.
Tips for Dutch Oven Turkey
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Choose the right size Dutch oven. For a whole 12-14 lb turkey, use a 7-8 quart Dutch oven. For a breast or turkey parts, a 5-6 quart works well.
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Browning the turkey first develops delicious fond on the bottom of the pot for making gravy later.
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Elevate the turkey on a vegetable trivet or chopstick platform to prevent it from simmering in liquid.
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Brining or dry brining is highly recommended to infuse the turkey with flavor and moisture.
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Stuff aromatics inside the cavity to impart more flavor. Common choices are lemon, onion, garlic, herbs, and apple.
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Baste the turkey occasionally with pan juices to keep the skin from drying out.
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Let the turkey rest before carving so the juices can reabsorb into the meat.
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Strain and defat the braising liquid after cooking to make an incredible gravy.
The Perfect Turkey Every Time
Cooking turkey in a Dutch oven guarantees the most moist, flavorful meat possible. The turkey gently simmers in its own juices rather than drying out like it can in the oven. Follow any of these fantastic Dutch oven turkey recipes for your tastiest bird yet this holiday season!
How to dry brine it?
- Mix all the ingredients for the dry brine. (1)
- Dry it off with kitchen paper, then take out the neck and gizzards.
- You don’t need to wash it, and the FDA says, “Do not rinse raw meat and poultry before cooking.” When you wash these foods, bacteria are more likely to spread to the sink and countertops. ”.
- Rub it with the dry brine all over. Be gentle with your hands and don’t forget to rub under the wings too. (2).
- Place three large pieces of cling film or plastic foil on the work surface. Put the turkey on top and wrap it up really well. Just in case, you might need an extra piece of cling film to cover everything. (3).
- Put in a dish that works and put it in the fridge for 24 hours or up to 48 hours.
How to cook a turkey in the Dutch oven?
- A turkey this big will stay fresh in the fridge for two to three days. I always dry brine it when it’s mostly thawed, which is after about 12 hours in the fridge.
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FAQ
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