ROAST TURKEY IN DUTCH OVEN RECIPES

Steps:

• Preheat the oven to 375°F. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 375°F.
• Season the chicken with the salt. Pat the chicken dry with paper towels. Season inside and out with the salt. Tie the legs together with kitchen twine if desired. Set aside while the oven preheats and while you prepare the dressing ingredients.
• Layer the bread, squash, and onions in the Dutch oven. Layer the bread cubes, squash, and thyme in a 6- to 8-quart Dutch oven. Make a sort of well in the center for the chicken to sit in.
• Add the chicken and roast covered for 1 hour. Place the chicken in the well. Cover and roast for 1 hour.
• Roast uncovered for 30 minutes, or until the chicken is golden and tender. Uncover and continue to roast the chicken for another 30 minutes. The skin will become crisp and golden and the meat will be quite tender, like a rotisserie chicken. The juices should run clear and an oven thermometer inserted in the thickest part of the thigh should be at least 165°F.
• Rest the chicken for 15 minutes in the pot. Remove the pot from the oven and let the chicken rest uncovered for 15 minutes.
• Carve and serve. Transfer the chicken to a cutting board and carve. Serve with the dressing (bread and squash).

Steps:

• Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
• Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
• Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
• Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes. 
• Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
• Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.