Dutch Oven Turkey Breast

This Dutch oven turkey breast gives you juicy white meat, golden skin, and a pan full of drippings for homemade gravy, all from one pot. A bone-in turkey breast gets herb butter tucked under the skin with fresh sage, thyme, and rosemary, then roasts uncovered at high heat to crisp the skin. Carrots and pearl onions go in for the second hour, cooking in the broth and turkey juices. .

Why I make My turkey breast in a Dutch oven:

• A heavy Dutch oven holds steady, even heat, and the high sides keep the drippings from scorching the way they can in a shallow roasting pan. Starting at 400°F crisps the skin, and lowering the heat to 325°F lets the meat finish gently so it stays moist. You don't need to baste, because the herb butter and the broth do that work for you. If you'd rather skip the bone, my roasted boneless turkey breast uses the same herbs and I've included Dutch oven times for a boneless breast below.
• If you don't have a Dutch oven, use your largest roasting pan instead.

• I cook almost every kind of roast in my Dutch oven, from a holiday Dutch oven ham to a weeknight Dutch oven chicken breast. Turkey breast is especially handy at the holidays if you have a family like mine who mostly prefer the white meat of a turkey. And the delicious, homemade gravy comes straight from those pan drippings, with nothing from a packet.

• 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 Ham, Dutch Oven Pork Tenderloin, Dutch Oven Eye Round, Dutch Oven Chicken Breast and Dutch Oven Mediterranean Chicken. You could say I definitely love my Dutch oven!!

Recipe Highlights

• One pot: the turkey, carrots, and pearl onions roast together, and the gravy is made in the same Dutch oven.
• Crisp skin, juicy meat: an hour at 400°F browns the skin, then 325°F finishes the meat gently.
• Herb butter under the skin: sage, thyme, and rosemary season the meat itself, not just the surface.
• No basting: the butter and broth keep the turkey moist on their own.
• Homemade pan gravy: made from the drippings in a few minutes.
• Bone-in or boneless: cook times for both are included below.

Recipe Ingredients

• Turkey breast: I use a bone-in, skin-on breast, about 6½ pounds. The bone and skin protect the meat while it roasts, which is a big part of why it stays juicy. If yours is frozen, thaw it in the refrigerator for 36 to 48 hours, never on the counter.
• Boneless turkey breast: this works too, but it cooks faster and at different temperatures. See the cook times below, or use my roasted boneless turkey breast recipe.
• Butter: softened butter spreads easily under the skin and helps it brown. Olive oil works if you prefer, though the skin won't brown quite as deeply.
• Fresh herbs: sage, thyme, and rosemary are the classic poultry herbs. If you only have dried, use 1 teaspoon of each, or about 2 teaspoons of poultry seasoning.
• Garlic powder, salt, and pepper: season the outside of the skin after the butter and herbs go underneath.
• Broth: low-sodium chicken, turkey, or vegetable broth keeps the drippings from getting too salty, which matters once you reduce them for gravy.
• Carrots and pearl onions: frozen pearl onions save a lot of peeling. Quartered potatoes, parsnips, or celery can go in at the same time.
• Gravy thickener: cornstarch, arrowroot powder, or flour all work.

How to make Dutch Oven Turkey Breast

• Remove defrosted or fresh turkey from refrigerator to prep it. Pat it dry.
• 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. Baste the turkey with the liquid. 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.

Recipe cooking Tips

How long to cook a turkey breast in a Dutch oven

Bone-in breasts roast 1 hour at 400°F, then finish at 325°F. Boneless breasts start at 425°F for 30 minutes, then finish at 350°F.

Turkey breast	Total cook time
Bone-in, 4 to 5 pounds	About 1 hour 15 minutes to 1 hour 30 minutes
Bone-in, 6 pounds	About 1 hour 45 minutes
Bone-in, 6½ pounds	About 2 hours
Bone-in, larger	Add about 15 to 18 minutes per extra pound at 325°F
Boneless, 3 pounds	About 1 hour to 1 hour 15 minutes
Boneless, larger	About 15 to 20 minutes per pound

These times are a guide, since every oven and every turkey is a little different. The thermometer is what tells you it's done.

• Use an instant-read thermometer. Check the thickest part of the breast without touching the bone. Remove turkey at 160°F, and it will rise to 165°F as it rests.
• Start breast side down. The juices run into the breast meat during the hot first hour, and turning it for the second hour lets the skin finish browning.
• Leave the lid off. Covering traps steam and softens the skin. Only set the lid on, or tent with foil, if the skin is getting darker than you like.
• Don't skip the rest. Fifteen minutes lets the juices settle back into the meat instead of running onto the cutting board.

How to Make Pan Gravy

Set the turkey and vegetables aside under foil. Spoon most of the fat off the drippings, then whisk 2 to 3 tablespoons of thickener into ½ cup of the drippings until smooth. Bring the rest of the drippings to a boil, scraping up the browned bits from the bottom, then lower to a simmer and whisk in the slurry. Simmer 2 to 3 minutes until thickened, and a minute or two longer if you used flour so it loses its raw taste.

Taste the gravy for seasoning and add some chicken broth or water if the gravy is too thick.

Frequently Asked Questions

Storage and Reheating

• Refrigerate: store cooled, sliced turkey in an airtight container for 3 to 4 days. Keep the gravy in a separate container.
• Freeze: freeze cooked turkey for up to 2 months. It's handy for soups and casseroles later.
• Reheat: warm slices in a covered baking dish at 325°F with a splash of broth or gravy so they don't dry out. In the microwave, cover the plate and heat in short bursts.
• Gravy: reheat in a small saucepan over low heat, whisking in a little broth if it has thickened in the refrigerator. It will look solidified and gloppy but will smooth and liquify as it heats.

If you tried this recipe and enjoyed it, I'd love if you leave a comment and a star rating. This tells me what you like and want to see more of. Thank you!

Here are some other fantastic Fall recipes to try: