Dutch Oven Turkey Breast

If you are looking for a faster way to cook a turkey and your family prefers the breast meat, look no further. This herb roasted Dutch oven turkey breast is so full of flavor. Roast some vegetables along with the turkey and make a delicious gravy with all the pan drippings. This will be your new favorite way to serve turkey for Sunday dinner or Thanksgiving dinner.

Why this recipe is just so good...

• Cooking your turkey in a Dutch oven has so many benefits. The meat comes out so juicy and will have a nice crisp skin if you don't cover it. And you can add lots of vegetables along with the turkey, so it literally is a one pot meal.
• Meats cook quickly when they are roasted in a Dutch oven. It holds the heat in and keeps the food moist, no basting needed! This turkey breast cooked in just about 2 hours. And you can make the best gravy using its own pan juices.
• I have recipes for beef, chicken and pork that are cooked in a Dutch oven that you may want to try as well: Dutch oven Corned Beef, Dutch Oven Pork Tenderloin, Dutch Oven Chicken Breast and Dutch Oven Mediterranean Chicken. You could say I definitely love my Dutch oven!!

Ingredient Notes

You will need the following ingredients to make this roast turkey breast:

• turkey breast, bone in, skin on
• butter
• fresh herbs: rosemary, sage, thyme
• garlic powder
• Kosher salt and black pepper
• low sodium chicken broth or turkey stock)
• carrots, onion
• thickener of choice to make gravy, optional (Arrowroot powder, cornstarch, flour)

• We are roasting a bone-in turkey with the skin on in a Dutch oven for this recipe. When you roast or braise meat that have the bone and skin on, you will be sure of getting juicy, flavorful meat.
• Turkey breast is for the white meat lovers; there aren't any legs or thighs for dark meat. According to Food Data Central, it is a low fat, low carb protein with zero carbohydrates and 27 grams of protein per 4 oz. serving. But the white meat is so delicious in this recipe, dark meat lover's (my hubby) won't be disappointed.
• Adding butter and herbs is the best way to add more flavor to the turkey. Use sage, thyme, rosemary and garlic. These herbs go really with with poultry.

How to make Dutch Oven Turkey Breast

• Remove defrosted or fresh turkey from refrigerator to prep it.

• Rub softened butter on skin and place herbs and rub more butter under turkey skin. Sprinkle seasonings on top.
• Place turkey, breast side down in a large Dutch oven.

• Cook for 1 hour at 400°F. uncovered. Turn turkey breast side up. Lower temperature down to 325°F. Add vegetables. I used sliced carrots and pearl onions. Pour 1 cup of broth over turkey.

• Put back in oven and cover if the turkey is browning too quickly. Roast for approximately 1 more hour or until an instant-read thermometer registers 160°F. Let the turkey breast rest for 10-15 minutes and the temperature will raise to 165°F, which is the USFDA's recommended temperature for poultry.

Cooking Tips

• If you don't have a Dutch oven, you can use a large roasting pan.
• To make gravy, remove turkey and vegetables and cover with aluminum foil to keep warm.
• Spoon off some of the fat from the top of the juices. Pour ½ cup of the dripping into a cup or small bowl. Stir in 2-3 tablespoons of corn starch or Arrowroot powder and mix well. Add back to the Dutch oven, scrape the browned bit on the bottom and bring dripping to a boil, Lower to a simmer and cook for 1-2 minutes to thicken.

FAQ

Here are some other fantastic Fall recipes to try:

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