Dutch Oven Turkey and Vegetables

Over the next few months, we hope to post some good camp cooking recipes. These recipes can be made in your oven or kitchen, but the focus will be on food that tastes good when you are in the great outdoors. (Canned Spaghetti-Os or freeze dried meals don't count here, even if the kids or you are partial to them.) 

Dutch Oven Turkey and Vegetables

1/2 cup butter

1-2 large onions, sliced

1 turkey breast with salt, pepper, and a little poultry seasoning

Potatoes, peeled, if needed, and diced 

Carrots, peeled and sliced, or whole baby ones

Zucchini and summer squash, sliced

Double line your Dutch oven with heavy duty aluminum foil for an easy clean-up. Set the Dutch oven on the coals and melt the butter. Add the sliced onions. Then add the turkey. Surround the turkey with quartered potatoes and carrots. Bake, with coals on top and underneath about 2 hours (may be more depending on the size of the turkey. Use a meat thermometer to check the internal temperature of the turkey at 180°). Can add sliced zucchini and/or summer squash the last 15-20 minutes. 

You can also cook this in a 350° oven for 2-3 hours. After it is done, slice the turkey and serve.

This recipe was first made in the family at a Wessman family campout at Zions National Park back in the 1980s. We've been making it in our ovens ever since. Now, we've brought it back outside for your (and our) enjoyment.

Eliza's note: I used a fully-cooked turkey breast (like the kind you can get at Costco) and reduced the cooking time to closer to an hour since I just needed to cook the vegetables and warm the meat.