If you’d like to celebrate Thanksgiving, we have the recipe for you – Turkey done in a Dutch Oven


Wet turkey brine:
1 cup salt
1 litre vegetable stock
2 Tbsp. Olive Oil
1 Tbsp. black peppercorns
1 Onion quartered
2 Celery stalks chopped in 2-3 slices
2-3 stalks of Fresh Sage or 1 teaspoon dried
1 litre COLD water

Preparing the turkey for roasting:
1 5-6 kg young Turkey (reserve neck and giblets for the stock)
2 carrots
1/2 Onion
1 Lemon
4 crushed garlic cloves
2 Rosemary stalks
3-4 Fresh Sage leaves
5-6 slices of Hickory smoked Bacon

Herb butter:
4 tablespoons unsalted butter, at room temperature
1 teaspoon Sage
1 teaspoon Dry Parsley
1 teaspoon Salt
1 tablespoon Garlic powder
1 tablespoon Onion powder

How to
In a large stockpot over medium-high heat, combine together kosher salt, vegetable stock, olive oil, black peppercorns, onion, celery, sage, then bring the water to a boil.

After it boils, remove the brine from the heat, cool to room temperature, and refrigerate.

Use when it’s completely cold.

Stir 1 gallon of cold water and stir again.

Remove giblets and neck from completely defrosted turkey.

Submerge turkey in the cool (never warm or hot) brine and refrigerate for 10-15 hours, but never more than 24 hrs.

Make sure to turn it around at least 3 times during brining.

Preparing the turkey for roasting:
Preheat oven to 425F/215C.

Pat dry the turkey. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and the meat. Try not to break a skin, so be gentle. Lift wings, tips up and over back; tuck under turkey.

Combine all the ingredients for the butter, in a small bowl.

Rub butter mixture under loosened skin and over breasts and drumsticks, add inside of the turkey as well, then add a couple of fresh sage leaves and slide them in under the skin.

Stuff the turkey with 2 roughly chopped carrots, roughly chopped onion, quartered lemon, crushed garlic, and rosemary stalks.

Tie legs together with cooking twine/butcher’s twine.

Place Parchment paper on the bottom of the Dutch oven or a small wire rack to hold the turkey and separate from the very bottom. Parchment pepper works well too.

Arrange turkey, breast side up, on a roasting rack or parchment paper. Bake turkey at 425F/215C for 30 minutes without a lid, just to get a nice colour on top.

Pull the turkey out, then add 5-6 slices of hickory smoked bacon on the turkey breast, cover the Dutch oven and then reduce oven temperature to 325F/162C.

Bake an additional 1 hour and 15 minutes, or until a thermometer inserted into meaty part of thigh registers 165F/74C. A 5-6 kg Turkey should require about 2 hours to 2 hr 15 mins of roasting, but since I made it in the Dutch oven with a lid, it takes a bit less time.

Let the turkey rest, loosely covered for about 30 minutes before carving.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)