This years attempt at dutch oven cooking a turkey was successful...actually, too successful. :) After two and a half hours, we checked this sixteen pound bird and the skin came right off, sticking to the lid of the pot. The turkey was done to the point of falling apart, but still juicy and not dried out. The juices produced the best gravy Ive ever made. I am definitely keeping this recipe; all it requires is some tweaking to produce a turkey that is done but not overdone.
Posted on: Thu, 27 Nov 2014 21:10:23 +0000