Last Thanksgiving, I cooked a turkey in my Camp Chef Dutch Oven more as an experiment than anything else. I wasn’t sure how it would turn out and I didn’t want to mess up the entire meal with a lame bird. So my wife prepared the standard roasted turkey and cooked it in the oven in the house while I was making the dutch oven turkey outside. I’ve never done this before so I was making things up as I went. I had planned ahead and picked up a package of Tony Chachere’s Creole injection and seasoning kit. I followed the directions on the package and injected the correct amount of seasoning (maybe a bit more because its fun to play with a new toy like a seasoning injector) and sprinkled some seasoning on the outside and under the skin.
Before the bird went into the oven, I did something that I’ve learned from other experiences using the Dutch oven: line the oven bottom with some sturdy veggies. I cut and sliced some carrots, onions and celery and covered the bottom of the oven. This creates a bit of space from the metal so that the meat isn’t in direct contact with the heat. The juices from the meat will collect at the bottom and add some tremendous flavor to the veggies.
The whole thing turned out amazingly and I’m definitely going to be making this again in the future. I recommend that you try it out too. It was easy and I’m sure that you can make it with great success as well.
