E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. This turkey can be made in a 6 or 7.5 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. Level Beginner Prep Time 30 minutes Cook Time 2.5-3 hours Serves 10-12 Cook it With Our 6 Quart Enameled Dutch Oven Ingredients 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 ½ teaspoon ground allspice 3 tablespoons butter Salt and pepper to taste Gravy Turkey giblets 2 tablespoons butter, divided 1 bay leaf Salt and pepper 2-4 cups water ¼ cup flour Roasted turkey pan drippings Directions Turkey Preheat Oven to 500 degrees Fahreneheit. Remove giblets from turkey and set aside for gravy. Rinse turkey and pat dry. Place in a 7 Quart Dutch Oven. Preheat a cast iron skillet to medium heat. Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes. Stuff turkey with browned veggies and apples. Roast at 500 degrees Fahrenheit for 20-30 minutes (until golden brown). Reduce heat to 350 degrees Fahrenheit and cover turkey with a foil tent. Roast an additional 2.5-3 hours, or until internal temperature is 165 degrees Fahrenheit. Remove turkey from oven and let stand for 25-30 minutes before carving. Gravy Preheat skillet to medium heat. Sauté giblets with 1 tablespoon of butter, until brown. Add ½ cup of water to deglaze pan (scrape browned bits from the pan and mix into the liquid). Pour contents of skillet into a 2-quart sauce pan. Add 2 cups of water, bay leaf, salt and pepper. 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. Preheat a skillet to medium. Add 1 tablespoon of butter and ¼ cup of strained giblet broth. Slowly add ¼ 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Southern Fried Okra View recipe Grilled Squash Pasta Salad View recipe Braised Lamb with Carrots View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. This turkey can be made in a 6 or 7.5 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. Level Beginner Prep Time 30 minutes Cook Time 2.5-3 hours Serves 10-12 Cook it With Our 6 Quart Enameled Dutch Oven Ingredients 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 ½ teaspoon ground allspice 3 tablespoons butter Salt and pepper to taste Gravy Turkey giblets 2 tablespoons butter, divided 1 bay leaf Salt and pepper 2-4 cups water ¼ cup flour Roasted turkey pan drippings Directions Turkey Preheat Oven to 500 degrees Fahreneheit. Remove giblets from turkey and set aside for gravy. Rinse turkey and pat dry. Place in a 7 Quart Dutch Oven. Preheat a cast iron skillet to medium heat. Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes. Stuff turkey with browned veggies and apples. Roast at 500 degrees Fahrenheit for 20-30 minutes (until golden brown). Reduce heat to 350 degrees Fahrenheit and cover turkey with a foil tent. Roast an additional 2.5-3 hours, or until internal temperature is 165 degrees Fahrenheit. Remove turkey from oven and let stand for 25-30 minutes before carving. Gravy Preheat skillet to medium heat. Sauté giblets with 1 tablespoon of butter, until brown. Add ½ cup of water to deglaze pan (scrape browned bits from the pan and mix into the liquid). Pour contents of skillet into a 2-quart sauce pan. Add 2 cups of water, bay leaf, salt and pepper. 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. Preheat a skillet to medium. Add 1 tablespoon of butter and ¼ cup of strained giblet broth. Slowly add ¼ 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Southern Fried Okra View recipe Grilled Squash Pasta Salad View recipe Braised Lamb with Carrots View recipe
