Turkey Recipe Cooked in a Dutch Oven
Ingredients
- 1 turkey (10-12 pounds)
- ½ cup unsalted butter softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 onions, peeled and quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
Instructions
- Preheat your oven to 350°F (175°C)
- Rinse the turkey under cold water and pat it dry with paper towels. Place the turkey in a large Dutch oven.
- Mix the softened butter, chopped herbs, salt, and pepper in a small bowl. Rub the herb butter all over the turkey, covering it completely.
- Stuff the turkey cavity with quartered onions, chopped carrots, and celery
- Pour the chicken broth over the turkey.
- Cover the Dutch oven with a tight-fitting lid and place it in the oven.
- Cook the turkey for approximately 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Baste the turkey with the juices from the Dutch oven every 30 minutes to keep it moist.
- Remove the lid from the Dutch oven and cook the turkey for 30 minutes to brown the skin.
- Once the turkey is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
- Serve the turkey with your favorite sides, and enjoy!
Video
Notes
The cooking time may vary depending on the size of your turkey and the characteristics of your oven.