Dutch Oven Turkey
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8 servings
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Calories
877 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Turkey
Description
The Dutch Oven Turkey features a 4-5 kg whole turkey dry-brined with sea salt, thyme, rosemary, paprika, and black pepper. After at least 24 hours in the fridge, the turkey is rubbed with a butter mixture containing sage, garlic powder, nutmeg, and seasoning. It is then stuffed with onion, apple, and sage for added moisture and flavor during roasting in a Dutch oven.
The cooking method involves bringing the bird to room temperature and roasting it covered at 180°C, which helps keep the turkey moist and reduces overall roasting time. The use of a meat thermometer is recommended to ensure the turkey is fully cooked but not overdone. The herb butter and stuffing impart aromatic and savory notes throughout the meat.
After roasting, the pan juices and turkey stock are used to create a smooth gravy thickened with cornstarch and optionally enhanced with soy sauce. Carving tips include separating joints carefully and slicing breasts thickly for serving.
The recipe provides practical advice on measuring brine salt type, herb substitutions, and how to handle different turkey sizes. Leftover carcass and parts can be used to make stock, extending use of the bird. This method offers a reliable approach for roasting a flavorful turkey with a tender interior and herbaceous crust.
Ingredients
- 1 turkey 4 – 5 kg/ 9 -11 lbs (Note 1)
Dry brine:
- 2 tablespoons salt Note 2, fine sea salt
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 1 teaspoon paprika sweet
- ½ teaspoon black pepper ground
- Butter mixture:
- ⅓ cup butter 75 g, very soft, unsalted
- 4 sage Note 3, leaves
- ½ teaspoon garlic powder
- nutmeg a few grindings
- ¼ teaspoon salt fine sea salt
- ⅛ teaspoon black pepper ground
Stuffing:
- 1 onion
- 1 apple
- 3-4 sage leaves
Gravy:
- 2 ¾ cups turkey stock 650 ml, or chicken stock
- 3 tablespoons cornstarch
- water a few tablespoons, cold
- 1-2 tablespoons dark soy sauce optional
Instructions
Thaw turkey:
- In the refrigerator, it will take between 2 and 3 days for a turkey of this size. I always dry brine it when it is partially thawed, after 1 ½ day in the fridge.
Dry rub:
- Pat the turkey dry inside and outside with kitchen paper. There is no need to wash it.
- Mix rub: In a small bowl, mix together the salt, thyme, rosemary, paprika, and pepper.
- Rub the turkey inside and out with it. Massage it well and don't forget to do it under the wings as well.
- Refrigerate: Cut 3 large pieces of cling film/plastic wrap. Use them to wrap the bird very well. Make sure it is completely wrapped. Place in a roasting tin (or large bowl/casserole dish) and refrigerate for 24 hours and up to 48.
Prepare and stuff:
- Bring to room temperature: Remove from the fridge and unwrap about 1 hour before roasting. Pat it dry with kitchen paper.
- Start preheating the oven to 180 degrees Celsius/ 350 degrees Fahrenheit about ½ hour before roasting.
- Combine the very soft butter, very finely chopped sage, nutmeg, garlic powder, salt, and pepper. Set 2 heaped teaspoons of the mixture aside. Smear inside the cavity of the bird with 1 heaped teaspoon of the butter.
- Smear turkey: Carefully loosen the breast skin by sliding your fingers under it and gently lifting it. Thoroughly spread the remaining butter under the skin.Use the butter you set aside to brush the bird on the upper side as well. There is no need to butter it on the underside.
- Stuff with the quartered onions, apples, and sage leaves. Bind the legs with kitchen twine. Place the bird into the Dutch oven.
- Heat the stock in a saucepan. Carefully pour the liquid around the turkey, but not on top.
- Roast: Cover with the lid and place the pot in the oven. Roast for 1 hour.
- Rest for 30 minutes.
Gravy:
- Make gravy: After removing the bird, place the Dutch oven with the cookign liquid on the stovetop.
- Thicken gravy: In a small bowl, mix cornstarch with some cold water, enough to make a thick yet pourable paste. Slowly, pour the slurry into the stock while whisking continuously. Let bubble for 1 minute until thickened. You might not need to use all the slurry, just enough to thicken the gravy to your liking.
- Adjust: If you wish to have a brown gravy, stir 1-2 tablespoons dark soy sauce into the gravy. There is no need to season the gravy.
- Carve: Once the turkey has rested for 30 minutes, carve (Note 5) and serve.
Notes
- Use a meat thermometer to check doneness and avoid overcooking the turkey.
- Fine sea salt is preferred for dry brining; adjust quantity if using table salt due to saltiness differences.
- Sage can be substituted with other herbs such as rosemary or parsley according to preference.
- Check that your Dutch oven can accommodate the bird size; adjust cooking times when using larger birds.
- Reserve the carcass and neck for making stock to utilize all parts of the turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 877 kcal
% Daily Value*
| Serving | 1/10 of the dish | |
| Calories | 877kcal | 44% |
| Carbohydrates | 9g | 3% |
| Protein | 119g | 238% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 463mg | 154% |
| Sodium | 2014mg | 84% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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