Regardless of whether you raise your own turkeys, hunt for them, or purchase prepared birds, the meat from these animals is ideal for castiron cooking. Cast-iron cookware reigns supreme at sealing in moisture and cooking meat long and slow. This is essential with wild birds especially, because their meat is extremely lean, and if it’s cooked too long or improperly, it can become dry and lose much of its flavor. Turkeys’ leg meat is the toughest part, but when these appendages are simmered in a cast-iron pot, you can easily separate the meat from the bone, and it’s juicy and flavorful.
Another advantage of cast-iron utensils is that they cook food evenly, distributing heat more consistently than other kitchen devices. And this is true whether you’re using a pot, skillet, or grill pan on the stovetop or in an oven—or a Dutch oven over a campfire. Here are some of our favorite recipes for cooking turkey in cast iron.
Prepare Turkey Breasts and Legs
The breast is the most precious meat on
