Perfectly Brined Dutch Oven Turkey: A Campground Thanksgiving Favorite

Making camping beautiful, simple, and fun — one family adventure at a time.

Dutch oven turkey cooking at a campsite — Dutch oven turkey — perfect for Thanksgiving at the campground.

There’s something magical about Thanksgiving at the campground: crisp fall air, a cozy fire, and the smell of a golden turkey roasting outdoors. Over the past 20+ years, this Perfectly Brined Turkey has been my go-to — it’s juicy, flavorful, and so easy to make in a Dutch oven whether you’re camping, RV-ing, or cooking at home.

This recipe keeps things beautiful, simple, and fun — just the way we like to celebrate at Southern Glamper. Below you’ll find the exact recipe, full cooking instructions, and a printable recipe card you can download before you head to the campground.

What You’ll Need

Ingredients

1 (12-pound) turkey
¼ cup light brown sugar, firmly packed
2 tablespoons kosher salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon mace
1 large onion, quartered
2 (14-ounce) cans low-sodium chicken broth

Equipment

Large Dutch oven (big enough for the turkey)
Parchment paper or Dutch oven liner
Charcoal/coals (about 24 coals for ~325°F)
Meat thermometer
Large zip-top bag or container for brining

This is an easy recipe because its a simple dry brine followed by cooking with onions and broth. No fuss!

Step-by-Step Instructions

1. Brine the Turkey (Night Before)

Remove the giblets and neck, rinse the turkey, and pat dry. Combine the brown sugar, kosher salt, and spices. Rub the mixture thoroughly all over the turkey, and under the skin where possible. Place the turkey in a large zip-top bag or container and chill for at least 8 hours (overnight is best). If you’re camping, keep it in a well-iced cooler.

I lined the Dutch Oven with parchment paper. I lined the bottom with onion slices, added the broth and topped with the brined turkey to roast.

2. Prep to Cook

When ready to cook, start your coals and let them ash over. I use a Dutch oven calculator app and set it to 325°F. For this turkey in a standard Dutch oven that size, plan for about 24 coals total — 9 underneath and 15 on top. Line your Dutch oven with parchment or a liner. Place the quartered onion in the bottom and pour in the chicken broth (this keeps the turkey moist and flavorful).

Once the cooking starts, use a digital meat thermometer to monitor the temperature of the bird. You will need to reach 180 degrees. Start an extra chimney of coals if you think it to keep things cooking.

3. Cook Over Coals

Place the brined turkey in the Dutch oven, skin side up, and cover with the lid. Rotate the lid a quarter turn every 20–30 minutes to encourage even heat distribution. Cook until the internal temperature reaches 180°F — this typically takes about 2½ to 3 hours depending on your coals and the turkey’s size. If your coals cool before the turkey is done, start another chimney so you have fresh heat to finish the cooking.

4. Rest and Serve

Once the turkey hits 180°F, remove it from the heat and let it rest 15–20 minutes before carving. The rest time lets juices redistribute and keeps the meat tender and juicy.

I turn the lid a quarter turn about every 20 minutes to also ensure even cooking throughout.

Campground Tips

Prep ahead: Mix your dry brine at home so you can just rub and chill at camp.
Check your Dutch oven size: If space is tight, a turkey breast or smaller bird will work fine.
Rotate the lid: Turning the lid helps even browning and avoids hot spots.
Pack charcoal: Don’t forget coals — add them to your camping checklist!
Weather plan: If you expect bad weather or time crunches, cook a day ahead and reheat in a crock pot at camp.

Download the Printable Recipe Card

Want a printable copy to take to the campground? Download the Perfectly Brined Turkey recipe card (PDF).