Ultimate Turkey Roaster

Completely thaw turkey. On larger birds, cut away tail and make a two-inch cut up the lower back between the thighs. Pull this area apart. This allows the bird to sit down over the cone more readily.

Inject the bird with your favorite marinade. Try adding 1/4 cup of lemon juice to your marinade mix. Spray non-stick pan spray around the inside of the Dutch oven and on cone. Place the cavity of the bird down over the cone with the neck area up. Insert thermometer into the thickest breast area of the bird. Do not push it all the way to the bone. Mid-way is fine. Avoid gristle. Thermometer dial must be positioned on the outside of the pot with the stem resting through the notch on the lip of the Dutch oven base. Sprinkle red based seasoning on the bird to enhance roasting.

Cover with lid. Turn lid until arrow on lid lines up with thermometer. Put the all-purpose Camp Chef burner between medium and low heat. After approx. 30 minutes, add 1/2 cup of liquid to prevent burning. Cook until the thermometer gauge reads 170 degrees F for medium meat. (165 degrees for done and 180 degrees for well done.)

For best results cook on low heat 8 minutes/lb. Medium heat 5 minutes/lb. also cooks well.