Sounds wonderful....just be sure that you can lift it once you get the turkey in it!
The skin won't get as brown and crisp as in an open roaster....but the meat will be wonderful.
How big a bird?
Linda C

Agreed. If you want crispy skin, start it out hot and leave the oven open.

Then back the temp down and cover it.

I've cooked chickens in my DO before and it works well.

It just depends on what end result you want. I never roast in a high sided pan or pot. I like my chickens and turkeys to have a crisp and golden brown skin and if you roast in a pot with high sides that won't happen. I'm sure the turkey will still taste good though.

Ann

Thank you ladies for the responses. Did not consider the 'high-sided' angle. I'll cook the turkey as I've always cooked it....it ain't broke, so I won't fix it. Will definitely do a chicken in the DO though. Cast-Iron cookware and Ivory soap....kitchen staples.

Wow, a cast iron dutch oven big enough to hold a turkey? Hope you have a heavy duty rack in the oven to hold it!

Mentioning the Ivory reminds me of growing up. Although people today scream and run if you mention washing cast iron, I grew up washing cast iron. That big jug of the pink el-cheapo dish soap under the sink or occasionally on the back of the sink if there were several loads and sudsing up a storm. Ma always washed all her cast iron in soap and water, then set it on the stove to dry. Pilot lights always kept the stovetop warm. Never any problem with losing the seasoning on those pans. Smooth and black as coal. Wish I had some of her old cookware.

Actually I meant both as being survival tools given the way things are these days. Ivory for washing hands/etc. I do clean the cookware with warm/soapy water and when dry re-oil with thin coat of EVO.

I have a four piece set of vintage Griswold Cast Iron that gets used almost on a daily basis. I also wash it in warm soapy water before drying well and rubbing with a little oil.

Ann