Makes 810
Season the turkey with salt and pepper and a seasoning blend (if desired). Place a meat rack in the bottom of a 14" deep Dutch oven, spray with oil. If stuffing turkey, pack loosely. Place turkey on the rack. The sides of the turkey should not be touching the Dutch oven. Cover and start on low hook over medium fire. When the turkey begins to cook (steam and sizzle), raise to higher #2 hook and continue cooking. When meat thermometer reaches nearly done stage, remove from fire, add top coals to brown and finish cooking. Roasting time for 8 to 12 lb. turkey is 2-3/4 to 3 hours, if stuffed 3 to 3-1/2 hours. Turkey is done when internal temperature reaches 180°F, stuffing 165°F.
Copyright 2008 by Kampgrounds of America, Inc.
www.koa.com