Dutch Oven Turkey

Posted by Adventure 16 | 11.19.2019

Recipes & Tips for a Holiday Feast Made in Your Dutch Oven

thanksgiving feast outdoors


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

dutch oven with coals

  • 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.