Dutch Oven Turkey

Posted by Adventure 16 | 11.12.2015

Recipes & Tips for a Holiday Feast in Your Dutch Oven


Get outdoors and out of the kitchen this Thanksgiving. For an adventurous twist to the traditional dinner, cook the turkey outdoors in a Dutch oven. Aside from being a fun activity in which the whole family can contribute, the turkey will be exquisitely moist and have a flavor and aroma unduplicated in an indoor oven. 

  • 1 10-12 lb turkey                • 1 pound pork sausage, crumbled           
  • 1 diced onion                         • 6 cups soft bread crumbs 
  • 2 tbls. Poultry Spices         • 4 slices bacon

Sprinkle turkey with spices. Fry onion and sausage in a 14-inch deep Dutch oven. Combine with breadcrumbs. Stuff turkey cavity loosely and lace closed. Bake breast-side up with bacon strips covering breast at 350°F for 3-1/2 hours--or until temperature reaches 170°F.   –from “A Skillet Full” Dutch oven cookbook

  • 1 (29 oz) can pumpkin       • 1 tbls pumpkin pie spice
  • 3 eggs                                          • 1 cup sugar
  • ½ tsp salt                                    • 1 tsp vanilla
  • 1 cup evaporated milk

  • 1 package yellow cake mix    • 1 cup chopped pecans
  • 1 cup butter

Mix filling ingredients. Pour into greased 12-inch Dutch oven. Cut butter into cake mix then mix in nuts. Sprinkle over top. Bake for 1 hour at 350°F. Serve with whipped or ice cream. Serves 12 – 16.    –from Camp Dutch Oven Cooking 101

TEMPERATURE: To determine the amount of coals required to produce 350°F, take the diameter of your Dutch oven and double it. A 12-inch oven  will need 24 coals. A 14-inch oven requires 28 coals, etc. “Deep” ovens require four extra coals on the lid. Place 1/3 of the coals in rings under the oven. Place the remaining 2/3 in a checkerboard pattern on the lid.
ASH ACCUMULATION decreases the efficiency of the coals. Brush them away with a whisk broom.
PREVENT HOT SPOTS by rotating the oven ¼ turn every 15 minutes.
START COALS just 10 – 15 minutes ahead of time. Coals that have pre-burned for 30 minutes will not provide enough heat to finish the recipe.
REPLENISH COALS every 45 – 60 minutes (or sooner if very windy or cold) to maintain temperature.

• For cooking outdoors using coals, invest in a good quality brand, such as Lodge, and make sure it has a snug-fitting FLAT lid. (You cannot place coals on a domed lid).
• The Dutch oven should also have LEGS which elevates the oven and provides an area in which to place coals. 


Photo from http://chuckwagoneer.wordpress.com/