Entrees

Simple Roast Turkey in a Dutch Oven

Lodge Cast iron / November 11, 2016

Roasting an entire turkey on Thanksgiving can seem daunting, but with the right tools it's a job anyone can do. This recipe for roast turkey and gravy is simple enough for a beginner, but delicious enough to make into a family favorite.

We make this turkey in a 7-quart Dutch oven without the lid. The high side walls of the Dutch oven will aid in browning, and the result is a crispy-skinned turkey that's still juicy on the inside. 

How to roat a Thanksgiving turkey in a Dutch oven

Prep Time

30 minutes

Cook Time

2.5-3 hours

Servings

10-12

Ingredients

 

For the turkey:
  • 9-10 pound turkey
  • 3 celery ribs, sliced
  • 3 medium carrots, sliced
  • 3 cloves of garlic, smashed
  • 2 sprigs of fresh rosemary, chopped
  • 2 sprigs of fresh sage, chopped
  • 1 green apple, cubed
  • 1/2 teaspoon ground allspice
  • 3 tablespoons butter
  • salt and pepper to taste
For the gravy:
  • turkey giblets
  • 2 tablespoons butter, divided
  • 1 bay leaf
  • salt and pepper
  • 2-4 cups of water
  • 1/4 cup flour
  • Roasted turkey pan drippings
How to roat a Thanksgiving turkey in a Dutch oven

Preparation

For the turkey:

1. 
Preheat Oven to 500° F. Remove giblets from turkey and set aside for gravy.
2. Rinse turkey and pat dry. Place in 7 quart Dutch oven.
3. Preheat a cast iron skillet to medium heat. 
4. Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes.
5. Stuff turkey with browned veggies and apples.
6. Roast at 500° F for 20-30 minutes (until golden brown).
7. Reduce heat to 350° F and cover turkey with a foil tent. 
Roast an additional 2.5-3 hours, or until internal temperature is 165° F.
8. Remove turkey from oven and let stand for 25-30 minutes before carving. 


For the gravy:

1. Preheat skillet to medium heat.
2. Sauté giblets with 1 tablespoon of butter, until brown.
3. Add 1/2 cup of water to deglaze pan (scrape browned bits from the pan and mix into the liquid).
4. Pour contents of skillet into a 2-quart sauce pan. Add 2 cups of water, bay leaf, salt and pepper.
5. Cover and simmer on medium to medium-low for one hour. Add more water as needed to keep the pot from boiling dry. Strain broth, discard giblets.
6. Preheat a skillet to medium. Add 1 tablespoon of butter and 1/4 cup of strained giblet broth. Slowly add 1/4 cup of flour, stirring constantly to make a roux. When flour thickens, slowly add remaining giblet broth and pan drippings from roasted turkey. Stir until thickened and bubbly.
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Simple Roast Turkey in a Dutch Oven

By Lodge Cast iron

Prep Time: 30 minutes

Cook Time: 2.5-3 hours

Servings: 10-12

Ingredients

 

For the turkey:
  • 9-10 pound turkey
  • 3 celery ribs, sliced
  • 3 medium carrots, sliced
  • 3 cloves of garlic, smashed
  • 2 sprigs of fresh rosemary, chopped
  • 2 sprigs of fresh sage, chopped
  • 1 green apple, cubed
  • 1/2 teaspoon ground allspice
  • 3 tablespoons butter
  • salt and pepper to taste
For the gravy:
  • turkey giblets
  • 2 tablespoons butter, divided
  • 1 bay leaf
  • salt and pepper
  • 2-4 cups of water
  • 1/4 cup flour
  • Roasted turkey pan drippings
Simple Roast Turkey in a Dutch Oven

Preparation

For the turkey:

1. 
Preheat Oven to 500° F. Remove giblets from turkey and set aside for gravy.
2. Rinse turkey and pat dry. Place in 7 quart Dutch oven.
3. Preheat a cast iron skillet to medium heat. 
4. Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes.
5. Stuff turkey with browned veggies and apples.
6. Roast at 500° F for 20-30 minutes (until golden brown).
7. Reduce heat to 350° F and cover turkey with a foil tent. 
Roast an additional 2.5-3 hours, or until internal temperature is 165° F.
8. Remove turkey from oven and let stand for 25-30 minutes before carving. 


For the gravy:

1. Preheat skillet to medium heat.
2. Sauté giblets with 1 tablespoon of butter, until brown.
3. Add 1/2 cup of water to deglaze pan (scrape browned bits from the pan and mix into the liquid).
4. Pour contents of skillet into a 2-quart sauce pan. Add 2 cups of water, bay leaf, salt and pepper.
5. Cover and simmer on medium to medium-low for one hour. Add more water as needed to keep the pot from boiling dry. Strain broth, discard giblets.
6. Preheat a skillet to medium. Add 1 tablespoon of butter and 1/4 cup of strained giblet broth. Slowly add 1/4 cup of flour, stirring constantly to make a roux. When flour thickens, slowly add remaining giblet broth and pan drippings from roasted turkey. Stir until thickened and bubbly.

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/simple-roast-turkey-in-a-Dutch-oven