Do you know what a lot of people love about Thanksgiving? Yes, you have family and/or friends but a lot love the food, especially the turkey. Eating turkey at Thanksgiving is about traditional as it gets.
Usually, youll see it cooked in a Dutch oven. Cooking turkey in a Dutch oven is quick. They say it is the most delicious way to cook a whole turkey. The whole turkey is full of flavor and moist. No part of the meat is dry.
Cooking a juicy, tender turkey is a Thanksgiving tradition in many households While you can roast a turkey in the oven, cooking it in a Dutch oven is a fantastic alternative that locks in moisture and flavor But with so many Dutch oven sizes available, how do you know what size you need for your Thanksgiving bird?
In this comprehensive guide, we’ll cover everything you need to know about picking the perfect Dutch oven for your turkey. You’ll learn key factors like turkey weight shape, and liquid, plus get specific size recommendations. Let’s dive in so you can serve up succulent Dutch oven turkey this holiday season!
First, a quick overview of what makes Dutch ovens so effective for cooking turkey. Dutch ovens are heavy, cast iron pots with tight fitting lids. The thick material retains heat beautifully and distributes it evenly around food. Dutch ovens have been used for hundreds of years as versatile, durable cooking pots.
When cooking turkey in a Dutch oven, you want enough room for the bird to fit comfortably while still allowing space for heat circulation The tight lid holds in moisture, resulting in a tender, juicy turkey. Too small of a Dutch oven can lead to uneven cooking, while too large makes it tricky to get the lid to seal properly.
Choosing the Right Size Based on Turkey Weight
The size of Dutch oven you need depends primarily on the weight of the turkey you’ll be cooking. Here are some specific guidelines:
For an 8-12 Pound Turkey
Go with a 5-6 quart Dutch oven. This gives enough room for the turkey to fit nicely and for liquid to gather in the bottom of the pot.
For a 12-15 Pound Turkey
Choose a 7-8 quart Dutch oven. There’s sufficient space for air flow without too much extra room.
For a 15-18 Pound Turkey
Opt for a 9 quart size. The extra space prevents the turkey from touching the sides as it cooks.
For an 18-22 Pound Turkey
Step up to a 10-12 quart extra large Dutch oven. This provides ample room for a heavy turkey to cook evenly.
For a 22-26 Pound Turkey
Only a jumbo 12+ quart Dutch oven will do for a turkey this size. You need the interior room for proper heat circulation.
As a general rule of thumb, choose a Dutch oven around 2 inches larger in diameter than the turkey you’ll be cooking. But weight is the best determining factor.
The Shape and Structure Matters Too
While weight dictates the general size, also consider the shape and structure of your turkey.
A turkey with a very rounded, plump shape needs a little more space than a narrower bird of the same weight. Allow an extra inch or two of clearance for a rounded turkey.
Turkeys with an irregular shape or those that are partially frozen can be trickier. If one area is much wider, go up a size from what the weight recommends to be safe.
For broad-breasted or heirloom turkeys, it’s worth investing in an oval or oblong Dutch oven. The extra interior length helps prevent cramped quarters for these uniquely shaped birds.
Don’t Forget About Liquid Volume
In addition to the turkey itself, account for extra space needed for liquid when choosing a Dutch oven size. Plan for at least 1⁄2 – 1 inch of liquid in the bottom of the pot.
The liquid prevents drying out and bastes the turkey as it cooks. Broth, wine, water, or turkey stock all work well. Just ensure your Dutch oven offers enough surface area for the volume of liquid.
For turkeys over 15 pounds, an inch of liquid depth is ideal. The larger birds release more juices and benefit from additional basting moisture.
Helpful Tips for Cooking Turkey in a Dutch Oven
Once you’ve selected the perfect sized Dutch oven, keep these tips in mind:
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Preheat the Dutch oven before adding turkey to properly sear the skin.
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Use a roasting rack to elevate the turkey above the liquid. This prevents sticking.
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Brush the turkey with butter, oil or rub for golden, crispy skin.
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Tent foil over the turkey if the skin browns too quickly.
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Let the turkey rest about 20 minutes post-oven before carving for maximum juiciness.
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Use a meat thermometer to ensure the thickest thigh area hits 165°F minimum.
FAQs About Dutch Oven Turkey Cooking
Should I choose a self-basting lid?
A lid with basting ridges helps collect and redistribute moisture evenly over the turkey. But a standard lid will still get the job done.
What if my turkey is bigger than the Dutch oven size?
If your turkey is slightly larger than the pot, it will need a little extra time. Tent foil to prevent over-browning and ensure 165°F is reached.
How long does it take to cook a turkey in a Dutch oven?
Total roasting time depends on weight, but plan for approximately 1 hour per 2 pounds at 350°F. A 10 pound turkey takes around 5 hours.
Can I cook boneless turkey breasts instead?
Yes, Dutch ovens excel at cooking boneless turkey breasts. Use a pot 2 inches wider than the breast itself. Bake at 350°F about 2-3 hours until 165°F.
Should I use a rack or cook directly in the pot?
For best results, use a rack to elevate the turkey off the bottom. This promotes air circulation for crispy skin and prevents sticking.
Key Takeaways for Picking the Right Size
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Choose a Dutch oven 2 inches larger in diameter than the turkey.
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Allow extra space for rounded or irregular shaped birds.
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Account for 1⁄2 – 1 inch of liquid in the bottom when sizing.
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Use the turkey weight chart to select the ideal quart size.
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Oval Dutch ovens work well for broad breasted birds.
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Preheat and use a rack for the best results.
The Perfectly Sized Dutch Oven Awaits
Now you have all the insider tips for selecting the ideal Dutch oven for your Thanksgiving turkey! Whether you’re cooking a petite 8 pounder or an enormous 26 pound showstopper, there’s a Dutch oven out there that will roast your turkey to tender, juicy perfection.
Follow the handy turkey weight guidelines and measurement rules in this article. Then get ready to wow your family with the most mouthwatering, foolproof Dutch oven turkey they’ve ever tasted. Your new Dutch oven will become a treasured tradition for holiday feasting and Sunday suppers alike.
Cooking Turkey in a Dutch Oven Over Fire
This is one of the reasons why Dutch ovens are fantastic. You can cook Dutch oven turkeys outdoors. You can cook a turkey over fire, you can fry it, bake it, or even boil it.
Now, it is important to note that cooking turkey over a fire using just coals underneath and coals on top, the turkey will burn. It will need a lot more wood when you’re baking something and you want to try to control heat for a long period of time.
This is the best way to do it. You want to dig a 20-inch hole. Now dig about 5-7 inches in diameter more to your Dutch ovens size (starting at the handles). Put the coals 6 inches of coals in the hole. Level the coals. Wait a few minutes till the coals dry. Put the Dutch oven in there. Then put about 6 inches of coals on top.
- The secret to good hole-in-the-ground cooking is to make sure everything is sealed to keep the heat inside. It’s a lower temperature because it’s not getting oxygen.
When you get the Dutch oven on top of the coals, you need to cook all the way around. Make sure you cover all the edges with coals and cover above. Line some aluminum foil on top of the coals so that little wet dirt won’t choke the coals.
The ground may be wet, cold dirt. Make sure all the edges are sealed to keep all the heat in the hole. If smoke comes out somewhere, it’s not sealed well.
3 hours of baking will do. Thats about an hour per 2 lbs of turkey. With a temperature of at least 165 degrees or over. You can lift the pot now. Let the juice drain from the turkey. Slice it. Itll be soft, juicy, and tender.
Cooking Turkey in Dutch Oven Recipe
Turkey is a lean bird, especially its breast meat. The lack of fat easily makes the meat dry and tough. Brine the Dutch oven turkey in a solution of salt and water to give it moisture and flavor. Put salt, dried herbs, and spices. The salt breaks down its proteins and makes the turkey more tender. Leave this in the fridge for a little over 10 hours. Remove from the fridge, 1 to 2 hours before cooking.
Note: brine only turkeys that are not pre-salted or labeled “enhanced”, or “kosher”.
To achieve this balance, let the turkey be covered and uncovered:
- It is best to cover your turkey for most of the cooking time to prevent it from drying out.
If you plan to cook your turkey covered, recipes often recommend adding a cup of water or broth, midway through roasting. The liquid gently steams your turkey. Just make sure you remove the cover for the last 30 minutes before the turkey’s roasted. So the skin comes out crispy.
- Preheat the oven for 1/2 hour before cooking it.
- Heat the turkey stock in a saucepan.
- Pour the liquid carefully around the turkey, not on top of it; you don’t want to wash away the seasoning and butter.
- Place the lid cover. Put the pot in the oven.
- Roast the turkey for 1 hour.
- Remove the lid. Roast for another 30 minutes until the internal temperature reaches 74 degrees Celsius or 165 degrees Fahrenheit. Until the skin becomes golden brown and crispy.
- The roasting time may seem short. You may be used to roasting a turkey for long hours. The brining and the Dutch oven help lessen cooking time.
- Give it a rest of 30 minutes. Carve. Serve with gravy.