Are you talking about one of the clay pots (Rommertopf, etc.?) that are specially prepared for cooking? Or are you thinking of buying just a clay pot and then preparing it for cooking? I think it would make a difference. I know several of us decided (several years ago) to 'do' breads, etc. in clay flower pots (put lollipop type cookies in them, etc. and sell at a bazaar). Well, after reading up on it .... washing, seasoning, etc. we went off on another avenue.

I do have a rectangular clay pot (Rommertopf - spelling?) with a high cover. Mine holds about an oven-stuffer and is not big enough for a turkey. However, when I use it - I soak the COVER in water before using and then put the ingredients in and put the cover in an put in a cold oven. Turn it on, etc. There are lots of cook-books on this subject -- and in fact, I'm sure there must be some recipes in the archives. (My husband is painting the guest room - so EVERYTHING is stuffed in the room across the hall and you can't hardly get in. And guess where 90% of my cookbooks are?)

It will come out nice and moist and juice .... when I do a chicken - I often take the cover off at the end to get some crispness. Good luck.