Roasted Turkey

Use 14-inch Dutch

Use 17 coals in lid in ring around the edge

Use 9 coals on bottom in checkerboard pattern

Meat Thermometer

Trivet

1/2 of a 14 pound turkey

2 tablespoons salad oil

1 1/2 teaspoons pepper

3 cups chicken stock

Cut turkey down middle to make 2 equal halves. Place one half of turkey on trivet with breast side up. Brush oil on turkey and sprinkle with pepper. Place over thermometer in thickets part of turkey. Pour chicken stock around turkey. When thermometer reaches 190 degrees, turkey is done. Do not put coals on the lid directly over the wing, as this will cause the wing to burn. You might tie a string around the turkey wing to hold the wing down. Remove string before serving.

Sage Dressing (Stuffing) for Turkey or Chicken

Use 8-inch Dutch

Use 11 hot coals on edge of lid

Use 3 hot coals on bottom

9 cups of diced dried bread

1/3 cups finely chopped onions

1/3 cup raisins, soaked in water

1/3 cup diced apples

2 level tablespoons ground sage

Salt and pepper to taste

3 1/4 cups hot turkey broth

Mix all the dry ingredients together. Pour broth over dry ingredients and mix together

Blend only enough to absorb liquid.

Bake about 30-45 minutes or until done.

Sweet Candied Yams

Use 8-inch Dutch

Use 11 coals in ring on lid

Use 5 coals on bottom

3 medium (about 2 pounds) yams

2 cups miniature marshmallows

2 tablespoons butter

3/4 cup brown sugar, packed

Peel yams and par boil until almost done, drain and set aside.

Place yams in Dutch and dot with butter. Sprinkle marshmallows over yams and sprinkle with brown sugar. Bake until marshmallows and sugar melt into a glaze.