Cooking turkey in a Dutch oven is truly the quickest, most delicious way I found to cook a whole turkey. Roasting it in the oven is fine; if you brine and butter the bird well, it will be a delight.


– Turkey   Dry brine: – Fine sea salt – Dried thyme & rosemary – Sweet paprika – Ground black pepper

Butter mixture: – Unsalted butter – Sage leaves – Garlic powder – Nutmeg – Fine sea salt – Ground black pepper


Stuffing: – Onions – Apples – Sage leaves Gravy: – Turkey or chicken stock – Cornstarch – Cold water – Dark soy sauce optional

Thaw turkey:

In the refrigerator, it will take between 2 and 3 days for a turkey of this size. I always dry brine it when it is partially thawed, after 1 ½ day in the fridge.

Dry rub:

Pat the turkey dry inside and outside with kitchen paper. There is no need to wash it. Mix rub: In a small bowl, mix together the salt, thyme, rosemary, paprika, and pepper.

Dry rub:

Rub the turkey inside and out with it. Refrigerate: Cut 3 large pieces of cling film/plastic wrap. Use them to wrap the  bird very well.

Prepare and stuff:

Bring to room temperature: Remove from the fridge and unwrap about 1 hour before roasting. Pat it dry with kitchen paper. Preheat the oven

Combine the butter, chopped sage, nutmeg, garlic powder, salt, and pepper. Set 2 heaped teaspoons of the mixture aside. Smear  inside the cavity of the bird with 1 heaped teaspoon of the butter.

Smear turkey: Carefully  loosen the breast skin by sliding your fingers under it and gently  lifting it. Thoroughly spread the remaining butter under the skin.

Use the butter you set aside to brush the bird. Stuff with the quartered onions, apples, and sage leaves. Bind the legs with kitchen twine. Place the bird into the Dutch oven.

Heat the stock in a saucepan. Carefully pour the liquid around the turkey, but not on top. Roast: Cover with the lid and place the pot in the oven. Roast for 1 hour. Rest for 30 minutes.

Make gravy: After removing the bird, place the Dutch oven with the cooking liquid on the stovetop. For the best results check the recipe page!

Thicken gravy: In a small bowl, mix cornstarch with some cold water. Pour the slurry into the stock while whisking. Let bubble for 1 minute until thickened.

Adjust: If you wish to have a brown gravy, stir 1-2 tablespoons dark soy sauce into the gravy. There is no need to season the gravy.

Carve: Once the turkey has rested for 30 minutes, carve and serve. On the recipe page there are many expert tips, notes and recommendations, swipe up!


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