Roast Turkey In A Dutch Oven Recipes

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.

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.