Thanksgiving is all about giving thanks, spending time with those we love and, of course, food! Thanksgiving at the campground feels a lot like we imagine the Pilgrims might have enjoyed. Crisp fall air, campfire smells and a meal cooked and eaten outdoors. We wanted to create all the elements of a traditional Thanksgiving feast, but without the pile of dirty dishes on a tiny RV countertop. We prepped and cooked a classic make-ahead traditional dinner that we then reheated in a cast iron Dutch oven for a meal that left everyone satisfied and feeling grateful.
Cooking ahead makes this so easy!
The trick to this dinner is understanding the method for Dutch oven cooking. We went with charcoal briquettes instead of a wood fire because using briquettes offers more heat control. What you are cooking, the elevation you are at, and the wind and weather on the day of your event will all impact how quickly your coals go out. Be sure to have a charcoal chimney with extra coals ready to go. How many coals you will need depends on the size of your Dutch oven. A universal formula is to take the size of your pan and multiply it by two. A 12-inch pan will take at least 24 briquettes divided between the top and bottom of the pan. The food on the bottom is closer to the coals and will cook faster requiring less coals on the bottom. A ratio of three to four coals on top for each one on the bottom is a good rule of thumb.
When our coals were ready to go, we added gravy to the bottom of the Dutch oven, layered on chopped turkey, fresh cut green beans and corn freshly cut from the husks. We topped it with homemade dressing, added some pats of butter to the top and let the magic happen. Since everything was precooked, we didn’t have to worry about the internal temperature of our poultry. The reheat took about 30 minutes. The only hard part was waiting for the dinner bell to ring!
Coal Placement is Key
- Place bottom coals on the outer ring of the pot, NOT directly under the pot.
- Cover the entire lid of the pot with coals for even heat and browning.
- Rotate the pot by a quarter turn every 10 minutes or so.
- Rotate the pot in one direction and the lid in the opposite direction to even out hot spots.
More Pro Tips
- Choose a Dutch oven with feet and with a rimmed lid to keep the coals in place.
- Line the pan with aluminum foil or a liner for quick clean up.
- Mix store-bought with fresh ingredients to keep it simple.
- Don’t walk away from the pot. Dutch ovens need constant monitoring.
- Have a whisk broom handy to brush off coal dust before you open the lid.
What a super simple Thanksgiving supper at the Campground!
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