Dutch Oven Turkey
1- 13.5 lb. Turkey 1 - Onion = sliced Log Cabin Seasoning 1 - Box Dressing Directions: 1. Take your 12" Deep Dutch Oven warm and oil it. 2. Put the sliced onion on the bottom then place the Turkey on top of that inside the Dutch Oven. You will notice it looks a little big for the Dutch Oven!! It is we wanted a 12 lb. but could not find one!! 3. Put Log Cabin Seasoning on the top. 4. Put the lid on if you can. You will notice at the bottom of the page we had to put a 12" regular Dutch Oven on top to smash it down to get the dutch oven lid to seal. 5. Bake at 375° for about 1 hour = 15 briquettes on top and 8 on the bottom. If you are using the Dutch Dome by Camp Chef turn the flame down of almost out!! Make sure you use your heat diff-user plate. 6. After 1 hour put the dressing in and around the turkey. Then put the lid back on and cook for about 1 more hour. 7. Wait for the smell and then you will know that it is done or look for the steam coming out from under the lid.
PDF = DO-Turkey
1 9-12 lb turkey hen 1/2 Tbsp Cayenne pepper 1/2 Tbsp Paprika 1/2 Tbsp Tbsp Salt 1/2 Tbsp Pepper Zest of 1 Lemon Juice of 1 Lemon A handful of fresh cilantro, chopped 4-5 Green onions, chopped, up into the green 2 tsp Cumin Oil, to make a paste Directions: Preheat and oil your 14" Deep Dutch Oven. 11-14 coals below 20-25 coals above Start by thawing the turkey. When you opened up the package drain it so it will be as dry as possible. You can even pat it with a paper towel to get it dry. Take a small bowl and mixed in all of the ingredients. The amounts I listed here are approximate. I just grabbed them and mixed together. I poked some holes in the skin, and then smeared the paste all over the top surface. I also spritzed some oil over the top of it all. Then I put the turkey in the dutch oven put the lid on and started cooking. You will have to replace the briquets half way through. Just place one beside one that is going and you are off and cooking again. Try not to lift the lid because each time you do it takes 15 minutes to get back to cooking. Remember when you see the steam coming out from under the lid it is done. You will smell it before you see steam come out from under the lid. Thanks Mike for the recipe!!
1 roll refrigerated Pizza Dough 1-pound package Smoked Turkey lunch meat 8 slices cooked Bacon 8 slices Swiss Cheese 3 Roma tomatoes, sliced thin 2 Eggs, beaten
1. Preheat and oil your 12" deep Dutch Oven.
2. Unroll the Pizza Dough and cut in half.
3. Place one piece of the pizza dough in the bottom of your dutch oven. Press the dough to the edges, covering the entire bottom.
4. Layer with half the turkey, bacon, and cheese, and all of the tomato.
5. Repeat the layers of turkey, bacon and cheese.
6. Top with the remaining piece of pizza dough.
7. Pour the beaten eggs over the top.
8. Bake for 30 minutes, = 15 briquets on top and 10 on the bottom. When putting briquets on the top make sure you put some in the middle so it will brown better. Cook until golden brown on top.
9. Let cool slightly, then cut into four squares and enjoy. This is what I did when cooking this. Cook your bacon in the bottom of your dutch oven until crisp. Then take out the bacon and some of the nice grease. Put your dough and fix as it says. Then on top of the last dough put some of that nice bacon grease!! Then the egg. Gives the top layer of dough a nice bacon flavor!! :0)
By Mike Barb Morehead
I made this old recipe in our Griswold chicken fryer.
Old Fashioned Goulash!
• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese
1 In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2 Add garlic, onions, olive oil & until meat is fully cooked.
3 Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4 Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5 Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6 Cover once again and allow to simmer for about 30 minutes
7 Once cooked, remove the bay leaves
8 Add only the cheddar cheese and mix until combined
9 Add mozzarella right before serving
ENJOY! PDF = Old Fashioned Goulash
First get the Turkey Breast that has the white and the dark meat together.
What we have here is two 6 lbs. Turkey breasts in a 12” regular Dutch Oven.
Warm and oil your Dutch Oven
Put the Turkey Breast in.
Add about ¼ cup of water
Sprinkle Log Cabin Seasoning on top and a little in the bottom where there is space.
Put the lid on and cook.
About 30 minutes before it is done. Take about 1 cup or more of the juice from the bottom of the dutch oven to put over the top of the dressing after you put it in the dutch oven. Add the Dressing in all the areas that do not have Turkey.
Put the lid and finish cooking. You will see seam coming from under the lid when it is done.
2 Cups Carrots, diced 2 Cups Celery, diced 2 Med. Onions, diced 4 Cups Water 4 Large Potatoes, diced 2 Cans cream of Chicken Soup, 10.5 oz. 2 Cups Turkey, diced 1 Can Jumbo Butter Flavored Pull a part Biscuits, Directions: Preheat and oil a 12" Deep Dutch Oven. Dump it all in and cook till almost done. (About 1/2 hour) Then put on top Jumbo Butter Flavored Biscuits. Make sure you oil the lid just in case they raise to the top of your dutch oven. That way they will not stick to the lid. Cook till rolls are done. You will see steam coming out from under the lid plus you will smell it too!! Total cooking time is about 1 hour.