Simple Roast Turkey in a Dutch Oven

Roasting an entire turkey on Thanksgiving can seem daunting, but with the right tools it’s a job anyone can do. This recipe for roast turkey and gravy is simple enough for a beginner, but delicious enough to make into a family favorite. We make this turkey in a 7 Quart Dutch Oven without the lid. The high side walls of the Dutch oven will aid in browning, and the result is a crispy-skinned turkey that’s still juicy on the inside. 



Prep time

30 minutes

Cook time

2.5-3 hours



Cook it with our

Enameled Dutch Oven



  • 9-10-pound turkey
  • 3 celery ribs, sliced
  • 3 medium carrots, sliced
  • 3 cloves of garlic, smashed
  • 2 sprigs of fresh rosemary, chopped
  • 2 sprigs of fresh sage, chopped
  • 1 green apple, cubed
  • ½ teaspoon ground allspice
  • 3 tablespoons butter
  • Salt and pepper to taste


  • Turkey giblets
  • 2 tablespoons butter, divided
  • 1 bay leaf
  • Salt and pepper
  • 2-4 cups water
  • ¼ cup flour
  • Roasted turkey pan drippings


Preheat Oven to 500 degrees Fahreneheit. Remove giblets from turkey and set aside for gravy.
  2. Rinse turkey and pat dry. Place in a 7 Quart Dutch Oven.
  3. Preheat a cast iron skillet to medium heat.
  4. Sauté butter, celery, carrots, apples, garlic, fresh herbs, allspice, salt and pepper until vegetables are slightly soft, about 5 minutes.
  5. Stuff turkey with browned veggies and apples.
  6. Roast at 500 degrees Fahrenheit for 20-30 minutes (until golden brown).
  7. Reduce heat to 350 degrees Fahrenheit and cover turkey with a foil tent. 
Roast an additional 2.5-3 hours, or until internal temperature is 165 degrees Fahrenheit.
  8. Remove turkey from oven and let stand for 25-30 minutes before carving.
  1. Preheat skillet to medium heat.
  2. Sauté giblets with 1 tablespoon of butter, until brown.
  3. Add ½ cup of water to deglaze pan (scrape browned bits from the pan and mix into the liquid).
  4. Pour contents of skillet into a 2-quart sauce pan. Add 2 cups of water, bay leaf, salt and pepper.
  5. Cover and simmer on medium to medium-low for one hour. Add more water as needed to keep the pot from boiling dry. Strain broth, discard giblets.
  6. Preheat a skillet to medium. Add 1 tablespoon of butter and ¼ cup of strained giblet broth. Slowly add ¼ cup of flour, stirring constantly to make a roux. When flour thickens, slowly add remaining giblet broth and pan drippings from roasted turkey. Stir until thickened and bubbly.


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