Dutch Oven Buttermilk Turkey - Uncle Destyn and Aunt Becky

1 ½ cups water

1 tablespoon chicken bouillon granules (or 1 can broth)

1 teaspoon dried thyme, crushed

1 teaspoon dried rosemary, crushed

4 bay leaves

5-7 pound turkey breast

6-10 potatoes, peeled and quartered

4 medium onions, thick sliced

2 cups carrots, sliced ¼ in thick

1 cup buttermilk

½ cup all-purpose flour

Paprika

In a bowl combine water, bouillon granules, thyme, rosemary and bay leaves.  Rinse turkey and pat dry.  Place turkey (breast side down) in a 14 inch Dutch oven.  Pour the combined ingredients over the turkey.  Put lid on the Dutch oven.

Place the Dutch oven on about 10-14 hot coals and place 12-18 coals on the lid of the Dutch oven.  Check every 10-15 minutes to make sure it is cooking properly. 

It is about done (about 1 hour) turn the turkey over.  Arrange potatoes, onions and carrots around turkey.  Cook until vegetables are tender, rearranging vegetables once.

Skim fat from pan juices.  Remove the bay leaves. Combine the buttermilk and flour in quart bottle.  Shake well until smooth.  Pour slowly in pan juices in Dutch oven mixing well.  Cook until thickened.  

Pour into serving dish.  Sprinkle turkey with paprika for effect.  Slice turkey and serve.