Roast Turkey In A Dutch Oven Recipes

ROAST TURKEY

Steps:

• Select a turkey that is plump and meaty with smooth, moist-looking skin. The skin should be creamy colored. The cut ends of the bones should be pink to red in color.
• If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water or quickly in the microwave, following the manufacturer's directions. A turkey weighing 8 to 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. A whole turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often.
• Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired, but do not salt the cavity if you will be stuffing the turkey.
• Stuff the turkey just before roasting--not ahead of time. Fill the wishbone area (the neck) with stuffing first. Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are touching. Fill the body cavity lightly with stuffing; do not pack the stuffing because it will expand during roasting. Tuck the drumsticks under the band of skin at the tail, or tie or skewer the drumsticks to the tail.
• Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter or margarine. It is not necessary to add water or to cover the turkey. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone. Follow Timetable for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.
• Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.

ROAST TURKEY IN A DUTCH OVEN RECIPE

Steps:

• Rinse the turkey inside and out; remove the neck and giblets. Mix dry spices in a bowl and rub the mixture inside and outside the turkey cavity. Cut celery, onion, carrots, and garlic into large pieces and place inside the turkey cavity. Place bacon strips over the breast of the turkey. Add enough of the water to steam or roast the bird in moist heat. A tent of foil may be placed over the bird to protect it from excess browning. Cook with 14 briquettes on the top and 14 on the bottom for 20 minutes. Reduce heat to 12 briquettes on the top and 10 on the bottom and cook for 15 minutes per pound or until bird reaches an internal temperature of 165 degrees. This can take a couple of hours cooking time, depending on the size of your bird. Remove bird from Dutch oven and let sit with foil on top for 15 minutes before carving. Whole chickens or Cornish game gens may be roasted in the same manner.

HOMESTYLE TURKEY, THE MICHIGANDER WAY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
• Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
• In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
• Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.