Recipe Index

Wondering if you can prepare roasted potatoes ahead of time? The answer is yes! With these crispy make-ahead roasted potatoes, you can have them ready to be finished in your oven, over your grill, or over the campfire, for a classic side dish that's perfect for the holidays or year-round.

If you've tried my smoked sweet potatoes, then you know I'm all about the crispy edges when it comes to roasted spuds, and these make-ahead roasted potatoes are no exception. However, the key to getting it right is to parboil the potatoes before roasting, and I don't know anyone who wants to be fiddling around with boiling and draining and then roasting potatoes in a campground. With this make-ahead version, you can take care of the parboiling step at home, tuck these potatoes in your cooler or freezer, and cook them whenever you like.

Why This Recipe is Great for Camping

• You can prepare the potatoes at home and keep them in your cooler or freezer until you're ready to finish them.
• They can be cooked over the fire or on your grill.

Ingredients and Substitutions

• Potatoes--I love Yukon Gold potatoes for roasting as they hold their shape, but have a creamy flavor and break down enough to create some rough edges that crisp up while they roast. You can substitute another medium-starch potato, such as yellow or white potatoes, but avoid Russets as they won't hold their shape.
• Fresh herbs--Use any combination of fresh herbs that you have. My favorites are rosemary and thyme, but sage and oregano are also good choices. If you need to substitute dried herbs, use about 2 teaspoons dried.

Important Steps

1. Place the potatoes in a medium saucepan and add enough cold water to cover by 1 inch (25 mm). Bring to a boil and cook until the potatoes are tender.
   
2. Drain the potatoes and return them to the saucepan. Add the olive oil, herbs, salt, and pepper and mix to combine. Put the lid on the pot and shake well to create crispy edges.

3. Dump the potatoes into a foil pan large enough to hold them in a single layer. If cooking them over the campfire, cover tightly with foil.
   
4. Cook the potatoes over hot campfire coals or over medium heat on a grill until crispy and tender, about 30 minutes. Serve hot.

Smoked Potatoes Variation

If you'd like to add a little smoke flavor to your roasted potatoes, prepare a smoke packet by wrapping wood chips or chunks in foil. Poke several holes in the smoke packet and set it over your campfire coals or grill burner. As the potatoes roast, they'll absorb the smoke flavor.

FAQs

Tips and Troubleshooting

• Take care not to crowd the potatoes in the pan. They need space to roast evenly. If you are going to double the recipe, use a large rectangular foil pan, or divide the potatoes between two pans.
• If you chose to freeze your potatoes, you don't need to thaw them before cooking, but note that the cooking time will be a little longer.
• If you are finishing the potatoes in the oven or on a covered grill, they do not need to be covered with foil. They must be covered if cooking over a campfire.
• This roasted potato recipe is suitable for gluten-free, dairy-free, and vegan diets.

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Recipe

Make-Ahead Roasted Potatoes

Angie Zoobkoff

These crispy roasted potatoes can be parboiled and stored in your fridge, cooler, or freezer until you're ready to roast them. The soft, creamy centres and crispy edges will make them a favorite all year round.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 128 kcal

Equipment

• 8-by-8-inch foil pan

Ingredients

  

1x2x3x

• 2 pounds (908 g) Yukon Gold potatoes scrubbed and cut into 1 ½-inch (18-mm) chunks
• 2 tablespoons olive oil plus more for the pan
• 1 ½ tablespoons chopped fresh herbs
• Kosher salt and freshly ground black pepper

Instructions

 

• Place the potatoes in a large saucepan and add enough cold water to cover them by 1 inch (25 mm).
• Set over medium high heat and bring to a boil. Reduce the heat to maintain a gentle simmer, and cook until the potatoes are just tender when pierced with a knife, 10 to 15 minutes.
• Drain the potatoes and return them to the saucepan. Stir in the oil and herbs and season well with salt and pepper.
• Place the lid on the saucepan and give everything a really good shake. This part is important as it will give you your extra crispy bits by roughing up the edges of the potatoes.
• Coat an 8-inch (20-cm) square foil pan with oil and dump the potatoes into it. Shake gently so that they lay in a single layer. Cover tightly with aluminum foil.
• Refrigerate or freeze until you are ready to roast.
• Prepare your grill for medium heat (425°F) or prepare hot coals in a campfire.
• Place the covered foil pan on the cooking grate and roast until the edges are golden brown and crispy, 25 to 30 minutes. Serve hot.

Notes

• • Don't crowd your spuds--Take care not to crowd the potatoes in the pan. They need space to roast evenly. If you are going to double the recipe, use a large rectangular foil pan, or divide the potatoes between two pans.
  • Cooking from frozen--If you chose to freeze your potatoes, you don't need to thaw them before cooking, but note that the cooking time will be a little longer.
  • To cover or not to cover--If you are finishing the potatoes in the oven or on a covered grill, they do not need to be covered with foil. They must be covered if cooking over a campfire.
  • Dietary--This roasted potato recipe is suitable for gluten-free, dairy-free, and vegan diets.

•  

Nutrition

Calories: 128kcal

Keyword foil pan cooking, make-ahead side dishes, roasted potatoes

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Want an easy, festive, holiday dessert that you can make at camp? This Dutch oven cranberry cobbler is exactly that. It's made with tender spiced cranberries that are topped with a sweet biscuit dough. It comes together in one pot and can be made in your fire pit or in your oven at home.

When it comes to easy desserts, cobblers and crisps top the list. They're quick to toss together in a single pan or pot, and can be made with virtually any type of fruit. The bright red color of this cranberry cobbler is perfect for the holidays, when fresh cranberries are available, but don't let the season stop you from swapping in a different type of fruit, or making it with frozen berries.

Why This Recipe is Great for Camping

• You can mix up the dry ingredients ahead of time so you've got less to do at camp.
• You can make it with just one bowl and your Dutch oven, and clean up is easy (as long as you line your Dutch oven before cooking!)
• It's a festive dessert perfect for the holidays, but can easily be adjusted to use whatever fruit you've got with you.

Ingredients and Substitutions

• Cranberries--You can use fresh or frozen cranberries for this recipe. If you use frozen, you don't need to defrost them, but your cooking time may be slightly longer.
• Sugar--You can reduce the amount of sugar, if you want, but remember that cranberries are very tart. Cutting back on the sugar in the filling will make for a tart cranberry cobbler.
• Milk--You can use any milk you have on hand, whether skim, whole, or non-dairy. You can even use light cream or half and half. The higher the fat content, the more tender your cobbler topping will be.

How to Make Dutch Oven Cobbler

1. Combine the cranberries, orange zest and juice, ½ cup sugar, cinnamon, and 2 tablespoons of flour in a bowl. Mix well so that the cranberries are evenly coated.
   
2. Whisk the remaining flour, sugar, baking powder, and salt in a bowl. Use your fingers or a fork to work the butter into the dry ingredients until it forms pea-sized balls. Pour the milk into the dough and use a fork to mix it gently.

3. Line your Dutch oven with parchment paper. Spread the cranberries in an even layer on the bottom of the Dutch oven and top with scoops of the batter.
   
4. Place the cobbler on top of 8 coals with 16 coals on the lid. Cook until the cranberry filling is bubbling and the topping is cooked through, replenishing the coals as needed.

FAQs

Tips and Troubleshooting

• To get ahead, mix your dry topping ingredients in a resealable plastic bag before heading out on your camping trip.
• Start your coals about 15 minutes before you plan to start cooking your cobbler. They're ready when they are white.
• This recipe was made with a 12-inch (7.4-quart) Dutch oven. If you are using a smaller 10-inch (5-quart) Dutch oven, use 7 coals underneath and 14 on top.
• Be sure to line your Dutch oven with parchment paper for easy clean up.
• Store extra cobbler in a sealed container in your cooler or fridge for up to 3 days. Leftover cobbler makes a great breakfast!

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Recipe

Dutch Oven Cranberry Cobbler

This festive Dutch oven cobbler has tender spiced cranberries topped with sweet biscuit dough. It's perfect for your holiday camping trip, or any time you're craving an easy dessert.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 433 kcal

Equipment

• 7.4-quart Dutch oven

Ingredients

  

1x2x3x

For the cranberries

• 4 cups (1 lb | 454 g) fresh or frozen cranberries
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• Zest and juice of 1 orange
• 1 ½ teaspoons cinnamon

For the cobbler topping

• 1 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• 1 ½ teaspoons baking powder
• ¾ teaspoons salt
• 6 tablespoons unsalted butter cut into small cubes
• ½ cup milk

Instructions

 

Prepare the coals and Dutch oven

• Light a chimney of coals. You'll need 24 coals to start cooking. Line your Dutch oven with parchment paper.

Prepare the cranberries

• In a large bowl, mix the cranberries, sugar, flour, orange zest and juice, and cinnamon. Stir well so that all of the cranberries are coated.
• Arrange the cranberries in an even layer on the bottom of the Dutch oven.

Make the cobbler topping

• Wipe out the bowl that you mixed the cranberries in. Add the flour, sugar, baking powder, and salt, and whisk them together.
• Add the cubes of butter and use a fork or your fingers to work the butter into the dry ingredients until they're evenly dispersed and the size of small peas.
• Pour in the milk and use a fork to gently mix the dough together until evenly moistened. Drop the dough in scoops over the top of the cranberries.

Cook the cobbler

• Arrange 8 hot coals (or embers) in your fire pit and set the covered Dutch oven on top. Place 16 coals on the lid of the Dutch oven.
• Let the cobbler cook until the filling is bubbling and the biscuits are cooked through and tender, about 1 hour, replenishing the coals as necessary. You'll know that it's nearly ready when you can smell it. To check for doneness, you can gently pry the topping apart. It should be tender, but not wet inside.
• Let it cool slightly before serving.

Notes

• Get ahead--Mix your dry topping ingredients in a resealable plastic bag before heading out on your camping trip.
• Preparing your coals--Start your coals about 15 minutes before you plan to start cooking your cobbler. They're ready when they are white.
• Dutch oven size--This recipe was made with a 12-inch (7.4-quart) Dutch oven. If you are using a smaller 10-inch (5-quart) Dutch oven, use 7 coals underneath and 14 on top.
• Make clean up easy--Be sure to line your Dutch oven with parchment paper.
• Storage and leftovers--Store extra cobbler in a sealed container in your cooler or fridge for up to 3 days. Leftover cobbler makes a great breakfast!

Nutrition

Calories: 433kcal

Keyword campfire cobbler, cobbler, cranberry dessert, dutch oven cooking

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This easy green bean casserole in a skillet is made with creamy homemade mushroom sauce, fresh green beans, and crispy fried onions, just like the classic. It uses just one pan, can be cooked over your campfire, camp stove, grill, or on the stovetop, and can be partially prepped before heading out to camp.

Creamy green bean casserole probably isn't something you imagine making on a camping trip. It's a classic holiday side dish, but the traditional baked version often requires a lot of dishes and effort, which is something we aim to avoid on camping trips. At least, I do.

However, I love green bean casserole, and this skillet version has everything I adore about it -- snappy green beans, a homemade creamy mushroom sauce, and crispy fried onions. Best of all, the mushroom sauce can be prepared well in advance, which means this easy side dish comes together in just 15 minutes.

Why This Recipe is Great for Camping

• It's made in your cast iron skillet and can be cooked on your camp stove, grill, campfire, or stovetop.
• It's made with a homemade cream cheese mushroom sauce (no canned soup here!) that can be made in advance, making this casserole quick to assemble and cook at camp.
• The extra mushroom sauce can be used in a variety of ways, making it a great base for another meal on your camping trip.

Ingredients and Substitutions

• Mushroom sauce--The cream cheese mushroom sauce can be made ahead of time and stashed in your cooler before you head out on your camping trip. Use leftover sauce as a gravy for pork chops, steak, or chicken, or toss it with pasta for an easy meal.
• Green beans--Use fresh green beans for best results. If you are using the slender French green beans, or haricots vert, they will need less cooking time.
• Fried onions--To get the classic green bean casserole texture, use store-bought crispy fried onions. My favorite are French's fried onions, but you can use whatever is available to you. The flavor and potency of them vary from brand to brand, so do taste them first and adjust the amount you sprinkle on top of the green bean skillet, if necessary.

Important Steps

1. Pour the mushroom sauce into a 10-to-12-inch cast iron skillet and bring to a gentle simmer over medium heat.
   
2. Stir in the green beans and cook until the beans are just tender, and the mushroom sauce has reduced to a thick coating. Top with crispy fried onions and serve directly from the skillet.

FAQs

Tips and Troubleshooting

• If you prefer an extra saucy casserole, use 2 ½ cups of mushroom sauce.
• This green bean casserole skillet makes for tender, but still slightly crunchy green beans. If you prefer a softer bean, add an extra ½ cup of mushroom sauce and simmer the beans for an extra 5 minutes, or until they are softened to your liking.
• Leftovers can be stored in a sealed container in your cooler or fridge for up to 3 days. Rewarm over low heat in a skillet, adding extra mushroom sauce, milk, or cream to loosen the sauce, if needed.

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Recipe

Skillet Green Bean Casserole

Angie Zoobkoff

This easy green bean casserole is made in a skillet with homemade mushroom sauce, fresh green beans, and crispy fried onions. You can make it over your campfire, or on your camp stove, grill, or stovetop.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 167 kcal

Equipment

• 10-to-12-inch cast-iron skillet

Ingredients

  

1x2x3x

• 2 to 2 ½ cups cream cheese mushroom sauce
• 1 pound (454 g) fresh green beans trimmed and cut into 2-inch (5-cm) pieces
• Salt and freshly ground black pepper
• ½ cup crispy fried onions

Instructions

 

• Pour 2 cups of mushroom sauce into a 10-to-12-inch skillet and set it over medium heat. Bring the sauce to a gentle simmer.
• Stir in the green beans and cook, stirring occasionally, until the beans are just tender and the mushroom sauce has reduced to a thick coating, 8 to 10 minutes. Season to taste with salt and pepper.
• Remove from the heat and sprinkle with the fried onions. Serve directly from the skillet.

Notes

• • Make it saucy--If you prefer an extra saucy casserole, use 2 ½ cups of mushroom sauce.

• • For soft green beans--This green bean casserole skillet makes for tender, but still slightly crunchy green beans. If you prefer a softer bean, add an extra ½ cup of mushroom sauce and simmer the beans for an extra 5 minutes, or until they are softened to your liking.

• • Storage and reheating--Leftovers can be stored in a sealed container in your cooler or fridge for up to 3 days. Rewarm over low heat in a skillet, adding extra mushroom sauce, milk, or cream to loosen the sauce, if needed.

Nutrition

Calories: 167kcal

Keyword camping side dishes, cast iron cooking, green bean casserole

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This no-bake pumpkin cheesecake recipe comes portioned into individual cheesecake cups with a crunchy, buttery Biscoff cookie crust and creamy spiced topping. Since they're made ahead of time, they're perfect for a Thanksgiving or Halloween dessert whether you're at camp or at home.

Let's get one thing straight. I'm definitely not suggesting that you make these mini pumpkin cheesecakes while you are camping. I mean, you could, but the beauty of this recipe is that it can be made ahead. And who doesn't want a stash of mini pumpkin desserts just waiting for them in the cooler?

Why This Mini Pumpkin Cheesecake Recipe is Great for Camping

• You can make them in advance and stash them in the cooler before you head out on your camping trip.
• They're portioned into individual servings, so you don't have to worry about eating it all at once or figuring out how to store leftovers.
• These easy no-bake pumpkin desserts will keep for up to 4 days, so you can enjoy them at your leisure.

Ingredients and Substitutions

• Biscoff cookies--I love the flavor of Biscoff cookies, but if they aren't available to you, substitute graham crackers, or make gingersnap crust with gingersnap cookies. You can easily crush the cookies in a food processor, or toss them into a resealable bag and use a rolling pin to grind them up.
• Cream cheese--Use full-fat cream cheese for best results.
• Pumpkin puree--This no-bake mason jar cheesecake recipe was developed using canned pumpkin puree. Don't use pumpkin pie filling. Homemade pumpkin puree tends to be wetter than the canned variety, so if you make your own pumpkin puree, blot any extra moisture with a paper towel before using. This will help to avoid watery filling.

Important Steps

1. Combine the crushed cookies, brown sugar, salt, and butter in a large bowl. Stir until the cookie crumbs form clumps.
   
2. Divide the crust mixture among six serving dishes, such as wide-mouth ½-pint mason jars.

3. Beat the whipped cream in a medium bowl until stiff peaks form.
   
4. In a separate bowl, beat the cream cheese and powdered sugar until fluffy. Mix in the pumpkin puree and pumpkin pie spice.

5. Working with half of it at a time, gently fold the whipped cream into the cream cheese mixture.
   
6. Divide the cheesecake filling among the serving dishes. Cover and chill overnight before serving.

FAQs

Tips and Troubleshooting

• Use the bottom of a small jar to press the crust layer into your jar or serving dishes. The butter in the crust should prevent it from sticking to the glass, but if it does, spray the bottom of the glass with cooking spray.
• Keep your cheesecakes covered with a lid or plastic wrap until you serve them.
• Store the mini cheesecake in your cooler or refrigerator for up to 4 days.

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Recipe

Mini Pumpkin Cheesecake

Angie Zoobkoff

These no-bake mini pumpkin cheesecakes are perfect for packing along on your camping trip. They're made in advance and can be stashed in your cooler or fridge for up to 4 days. They'll never last that long though as everyone will be fighting over these easy treats that are made with crunchy Biscoff cookie crust and creamy spiced whipped topping.

5 from 1 vote

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Prep Time 30 minutes mins

Chill Time 1 day d

Total Time 1 day d 30 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 417 kcal

Equipment

• Six 8-ounce wide mouth Mason jars, lidded containers, or ramekins

Ingredients

  

1x2x3x

• 1 package (8.8 ounce | 250 g) Biscoff cookies crushed
• 6 tablespoons unsalted butter melted
• ¼ cup brown sugar
• ¼ teaspoon kosher salt plus more for the filling
• ½ cup whipping cream
• ¼ cup powdered sugar
• 1 package (8 ounce | 227 g) cream cheese softened
• ½ cup pumpkin puree
• 1 tablespoon pumpkin pie spice

Instructions

 

• Combine the crushed Biscoff cookies, butter, brown sugar, and salt in a large bowl. Mix well until the cookie crumbs clump together.
• Divide the crumb mixture among six Mason jars or individual serving dishes and press firmly to create a crust in each jar. Freeze the crusts while you prepare the topping.
• Use a hand mixer or stand mixer to whip the cream to stiff peaks in a large bowl.
• In a separate large bowl, beat the cream cheese and powdered sugar until light and fluffy, about 1 minute. Mix in the pumpkin puree, pumpkin pie spice, and a pinch of salt.
• Working in two batches, gently fold the whipped cream into the cream cheese mixture.
• Divide the topping among the chilled crusts, cover, and refrigerate overnight to allow the filling to set.

Notes

• Pressing the crust--Use the bottom of a small jar to press the crust layer into your jar or serving dishes. The butter in the crust should prevent it from sticking to the glass, but if it does, spray the bottom of the glass with cooking spray.
• Homemade pumpkin puree--If you're using your own homemade pumpkin puree, blot it with a paper towel before using to remove any excess moisture. Homemade puree tends to be wetter than canned.
• Keep them covered--Keep your cheesecakes covered with a lid or plastic wrap until you serve them.
• Storage--Store the mini cheesecake in your cooler or refrigerator for up to 4 days.

Nutrition

Calories: 417kcal

Keyword camping desserts, mini cheesecake, no bake cheesecake, thanksgiving camping

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This Dutch oven boneless turkey breast recipe is easy as can be. Juicy, tender turkey breast gets gently cooked in onions and broth, which doubles as a silky gravy to drizzle over the finished dish. It can be made over your campfire, camp stove, grill, or on your stovetop at home.

The first time we camped at Thanksgiving, I went all out and cooked a turducken and multiple sides. While it was certainly memorable, attempting to make a fully turkey dinner in a campground, without all the conveniences of home definitely added an unnecessary amount of stress to the preparation. I learned my lesson quickly, and in future years kept the meal much simpler.

Which is exactly what this campfire turkey is. Simple and easy. Boneless skinless turkey breast gets gently braised on a bed of onions in a Dutch oven, and then the braising liquid and onions becomes a silky gravy to drizzle over the turkey slices. Everything is in one pot, and all you need to do is keep an eye on the heat. Now that's a stress-free turkey dinner!

Why This Recipe is Great for Camping

• The braised turkey breast and onion gravy is prepared entirely in one pot over the campfire, stove, or grill. The lidded cast iron Dutch oven locks in moisture, keeping your turkey juicy and tender.
• It's easy to slice and serve. No need to take along any carving tools or deal with a big turkey carcass.
• It's a filling and satisfying meal that's easy to prepare any time of the year, but also works perfectly for small gatherings at holiday dinners, such as Thanksgiving or Christmas.

Ingredients and Substitutions

• Onion--This adds just a little sweetness to your gravy, and helps to flavor the turkey as it cooks. I recommend using yellow or white onion for the best results. Red onions tend to be a little too sweet.
• Broth--You can use chicken or turkey broth.
• Fresh herbs--Any combination of rosemary, thyme, oregano, parsley, and sage will work. Many stores sell fresh poultry herb mix, which is ideal for this Dutch oven turkey breast recipe. Tie the herbs together with twine to make it easier to remove them at the end.
• Boneless turkey breast--This is going to be the easiest cut of turkey to cook. If your turkey breast has the skin on, you can leave it to add some fat and flavor during cooking, however, it won't become crispy, so you will likely want to remove it before serving.
• Flour--This is used to thicken the gravy. You can adjust the amount of flour depending on how thick you prefer your gravy. To make the dish gluten-free, substitute cornstarch.

Important Steps

1. Heat the oil in a Dutch oven over medium heat. Add the onions and sauté until they begin to soften and take on some color.
   
2. Brush the turkey breast with oil and season all over with salt and pepper.

3. Place the turkey breast on top of the onions, add the herbs, and pour in the stock. When pouring the stock, take care to pour around the turkey and not on top so that you don't wash the seasoning away. Cover and cook until the turkey reaches an internal temperature of 165°F (74°C).
   
4. Make the gravy. Transfer the turkey to a cutting board, and whisk the flour mixed with some broth into the pot. Boil, whisking frequently, until the gravy thickens.

FAQs

Tips and Troubleshooting

• Always start with a fully thawed turkey breast so that it cooks evenly.
• When cooking turkey over a campfire, monitor the heat level carefully, adding hot coals as needed. You will need to keep the Dutch oven over hot coals, but if the liquid in the pot begins boiling vigorously, move the Dutch oven to cooler coals or the edge of the grill grate to just maintain a simmer in the pot. Vigorous boiling can make the turkey tough and should be avoided.
• Adjust the amount of flour in your gravy to determine the thickness. Less flour will give you a thinner, jus-like sauce, while more flour will give you a thick, pourable gravy.
• Store leftover turkey and gravy in separate sealed containers in your cooler or refrigerator for up to 3 days. Rewarm the turkey in a Dutch oven over low heat, with a little additional broth. The gravy can be warmed in a small pot over low heat until warmed through.

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Recipe

Dutch Oven Turkey Breast

Angie Zoobkoff

This simple, satisfying meal of braised boneless turkey breast and onion gravy is prepared in your Dutch oven over the campfire, or on the grill or stovetop. It's perfect for small gatherings at holiday dinners, or for celebrating Thanksgiving while camping.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 334 kcal

Equipment

• 6 to 7-quart Dutch oven

Ingredients

  

1x2x3x

• 3 tablespoons olive oil divided
• 1 large onion thinly sliced
• One (1 ¾-to-2-pound | 800-to-900-g) boneless, skinless turkey breast
• Salt and freshly ground black pepper
• 1 bunch fresh herbs such as rosemary, thyme, and sage, tied
• 2 to 3 cups chicken or turkey stock
• 2 to 4 tablespoons all-purpose flour

Instructions

 

• If making this over a campfire, prepare a bed of hot coals. If making this on the grill or stovetop, set it for medium-low heat.
• Place a large Dutch oven over your hot coals or medium-low heat and warm 2 tablespoons of the oil. Add the onions and cook until softened and beginning to take on some color, 10 to 15 minutes.
• Brush the turkey breast with the remaining 1 tablespoon oil, and season well with salt and pepper.
• Nestle the turkey breast on top of the onions and add the herbs. Pour the broth into the Dutch oven, taking care not to pour the broth around the turkey and not directly on top. Add enough broth so that the liquid comes partially up the sides of the turkey breast but doesn't submerge it.
• Cover and cook until the turkey reaches an internal temperature of 165°F (74°C), 45 to 60 minutes. Check occasionally to make sure the liquid is simmering. If necessary, adjust the heat or move the Dutch oven to a different part of the fire or grill to keep the liquid at a simmer.
• Transfer the turkey to a cutting board and let it rest while you make the gravy. Discard the herb bundle.
• Mix the flour with a few tablespoons of the remaining broth (or warm water) to create a slurry, then whisk that into the simmering liquid. Cook until the gravy thickens to your desired consistency, 3 to 4 minutes. Taste and adjust seasoning, if needed.
• Slice the turkey and serve with the onion gravy.

Notes

• Monitor the heat--When cooking turkey over a campfire, monitor the heat level carefully, adding hot coals as needed. You will need to keep the Dutch oven over hot coals, but if the liquid in the pot begins boiling vigorously, move the Dutch oven to cooler coals or the edge of the grill grate to just maintain a simmer in the pot. Vigorous boiling can make the turkey tough and should be avoided.
• Oven method--To make this in the oven, follow the recipe through step 4, then cover and transfer to a 325°F oven.
• Gravy thickness--Adjust the amount of flour in your gravy to determine the thickness. Less flour will give you a thinner, jus-like sauce, while more flour will give you a thick, pourable gravy.
• Storage and reheating--Store leftover turkey and gravy in separate sealed containers in your cooler or refrigerator for up to 3 days. Rewarm the turkey in a Dutch oven over low heat, with a little additional broth. The gravy can be warmed in a small pot over low heat until warmed through.

Nutrition

Calories: 334kcal

Keyword boneless turkey breast, campfire cooking, dutch oven cooking, Dutch oven turkey

Tried this recipe?Let us know how it was!