DO Thanksgiving Dinner!

[citylights]

Thanksgiving is at my place this year and I am going to cook it in DOs.

First, I need a big DO for the turkey... But which one?

10 quart Lodge 14 inch, 5 inch deep?
http://www.lodgemfg.com/seasoned-cast-iron/camp-ovens-and-grills/10-quart-deep-camp-dutch-oven-L14DCO3

12 quart Camp Chef 14 inch, 5 inch deep?
http://www.campchef.com/cast-iron-cookware/dutch-ovens/deluxe-series/14-cast-iron-deluxe-dutch-oven.html

I know I have seen an even bigger one at the Sportsmans Warehouse near me, but it can't find it online.

Next, let's see your DO recipes for thanksgiving dishes.

(Thanks in advance for the help)

[citylights]

I went for the 5 inch deep camp chef 14 inch. It has a 2 inch lid that makes the total depth 7 inch. Deep enough for a small turkey.

[citylights]

if I ever get to it I got a ten pound turk to try in a normal 12 incher! this has been done already and theres photos of it here on forum. dont ask me where as i dont remmber.

slow

If a 10 fits in a 12, then a 12 should fit in a 14! 10's are hard to find.

I can usually find a 12, so I am going for a 12 in my 14!

[BRK]

This is a 16 pound turkey that I did for last years Thanksgiving dinner. It turned out great. Used about 15lbs of coals in two different batches. My DO is 19 inches across and 9 inches deep.





Bruce

[citylights]

This is a 16 pound turkey that I did for last years Thanksgiving dinner. It turned out great. Used about 15lbs of coals in two different batches. My DO is 19 inches across and 9 inches deep.

Bruce

That's a big one and a beauty! Where did you get it?

Supermarket had a special, three racks of ribs for the price of one. I broke the new Dutch oven in on them. Dry rubbed them with spices, wrapped them standing up around the inside wall of the DO, dropped two diced onions and a whole tomato and a couple of sliced jalapeños in the center. 2 burns of coals at 2.5 hours and they were perfect!

[bobhenry]

How about a cast iron turkey oven.........







Says it will hold up to a 20# bird.

We Hoosiers are about to find out! Our late October fall gathering will have a thanksgiving themed pot luck dinner.
I am looking forward to trying out this bad boy for the first time.

My thanks to Doug and Nan ( pigcooker ) for my new toy !

[bobhenry]

Went looking for a manual and found this.......

http://wowshopper.com/bbq-grill/roasting-accessories-ultimate-turkey-roaster.htm

[lrrowe]

You guys are making it difficult not to run right out and get some DO pots. Your stories and found videos make me hungry.
I am going to start checking out yard sales, flea markets and such.

[bobhenry]

Click on the link two posts up.

CampChef

$125.00

[Mary C]

I got a new recipe for you Bob, take your onions celery and other vegies you like in dressing and lightly saute in the bottom of your DO. put the vegies in another pan, place the" keep it off the bottom" plate in now, I know what this means but break the ribs on a small turkey or chicken and push down flattening the bird. Pour the vegies around the bird in the pan. Now take french bread in a bowl mix your dry seasonings and lightly toss. Put the Bread in the the pan around the bird. Cook 350 with the lid for 1 hour. Take fresh mushrooms cut in pieces and two anchovies made into a paste and cook in separate pan with a little oil. Just before cutting off the heat add a 1/4 cup red wine. let simmer for one minute then off the heat. when the turkey is done take it out and cover with foil and let it rest. Take out the plate, and pour in the mushrooms mix well and now you have turkey and dressing!!!

Mary C.

[bobhenry]

You guys are making it difficult not to run right out and get some DO pots. Your stories and found videos make me hungry.
I am going to start checking out yard sales, flea markets and such.

Home made hot bread

pork loin

Monster meat loaves.

Baked pork chops and gravy

Dump cakes

Rootbeer cobbler

Biscuits and sausage gravey

Apple brown betty

breakfast omelets

I love a little show off cooking in the dutch oven.

And there is one thing you CAN make in a dutch oven you can not make in your home oven

HOME MADE ICE CREAM.

Ask the folks who were at the D.O. Seminar at the Crossroads Of America gathering in 2011

[lrrowe]

Looking good and tasting good I am sure!

[bobhenry]

How about a cast iron turkey oven.........







Says it will hold up to a 20# bird.

We Hoosiers are about to find out! Our late October fall gathering will have a thanksgiving themed pot luck dinner.
I am looking forward to trying out this bad boy for the first time.

My thanks to Doug and Nan ( pigcooker ) for my new toy !

HERE IS THE UPDATE...

The fall Hoosier Tearjerker gathering had a thanksgiving pitch in dinner theme.
I put my new find to use and did a 14 pound bird. Pics in a minute.....


Used my gas stove grate with the flat bottomed oven to get room for the 15 coals down


Ready for the bird


thermometer in place to monitor the progress


30 on top.


Had a tough time getting the 170 inner core temp so I dropped the monster pot on the campfire and dumped all 45 coals on the top at the last 1/2 hour.

The guest of honor ready for the pitch in.


Must have been good I had a tough time finding a nibble for the dog

It took from 11 am to 2 pm then gave it about an hours rest. I let it coast to allow it to slow cook just from the heat of the pot. At 3:00 I started a new ( 3rd) batch of 45 bricketts and cooked from 3 t0 4:30 The inner temp had been at 150 degrees since 2 pm but I couldn't reach the 170 I wanted. So at 4:30 I placed the oven over the campfire and dumped all 45 bricketts on the lid. About 15 minutes before the scheduled pot luck the bird finally reached 170 degrees. The oven directions says it needs a 28,000 btu heat source. That is difficult to produce with charcoal. I feel very confident that the 150 degree temp I had successfully reached with the 3rd charge would have been fine. However when you are cooking for a group I wanted to leave nothing to chance.

[bonnie]

Yum.

[KCStudly]

Now just cut up some carrots, celery, onions, maybe some potatoes, and put that carcass right back in the pot with a bunch of water, season it, and you've got some fine turkey soup!