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  • 14 ” Dutch oven or larger, depending on the size of the turkey
  • 1 small turkey
  • 1 tbsp black pepper
  • 1 tsp sage
  • 1 tsp thyme
  • 1 cup water
  • 1 clove garlic
  • 1 onion
  • 1 stalk celery
  • 2 or 3 pieces bacon
  • 1 cup baby carrots or 2 carrots cut into large chunks



Step 1

Rinse the turkey inside and out; remove the neck and giblets. Mix dry spices in a bowl and rub the mixture inside and outside the turkey cavity. Cut celery, onion, carrots, and garlic into large pieces and place inside the turkey cavity. Place bacon strips over the breast of the turkey. Add enough of the water to steam or roast the bird in moist heat. A tent of foil may be placed over the bird to protect it from excess browning. Cook with 14 briquettes on the top and 14 on the bottom for 20 minutes. Reduce heat to 12 briquettes on the top and 10 on the bottom and cook for 15 minutes per pound or until bird reaches an internal temperature of 165 degrees. This can take a couple of hours cooking time, depending on the size of your bird. Remove bird from Dutch oven and let sit with foil on top for 15 minutes before carving. Whole chickens or Cornish game gens may be roasted in the same manner.

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