If you are looking for a faster way to cook a turkey and your family prefers the white meat, look no further. This herb roasted turkey breast cooked in a Dutch oven is so full of flavor. Roast some vegetables along with the turkey, make a delicious gravy with all the juices and you will have a new favorite way to serve turkey for family and friends.
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 hold the heat in and keeps the food moist, no basting needed! This turkey breast cooked in just about 2 hours.
- 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!
- We are roasting a bone in, skin on turkey breast 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. It is a healthy, low fat, low carb protein. 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.
Step by Step Directions
- Remove defrosted or fresh turkey from refrigerator to prep it.
- Rub softened the softened butter and place herbs under turkey skin. Sprinkle seasonings on top.
- Cook for 1 hour at 400°F. uncovered. Turn 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 turkey is browning too quickly. Roast for approximately 1 more hour or until a meat 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.
Should I leave the skin on the turkey breast?
Yes, leaving the skin and bone in the turkey adds flavor to the meat. Plus it is the perfect place to smear butter and put the herbs. You won't need to baste the turkey, the butter and turkey skin create lots of juices.
You should only need to cover the turkey breast if it is getting brown too quickly. Every oven is different, so decide based on the color of the skin. It is much smaller than a full size turkey and cooks so much faster. To get the skin nice and crispy, leave the lid off. However, if you see the turkey browning too quickly, only then I would suggest putting on the lid.
If you are following a low carb or keto style of eating, you will want to skip the potatoes. But you can roast or saute' as many vegetables as you'd like. Marinated Asparagus, Low Carb Pecan Butternut Squash or Low Carb Sweet Carrot Casserole would all be delicious, healthy choices.
My Keto Pumpkin Cake would be a perfect dessert to end the meal.
According to Butterball, you can defrost the unopened turkey in the refrigerator by placing on a tray or baking sheet for1 ½ -2 days. Or try the cold water method. Place unopened turkey in a large bowl of cold water. Drain and add more cold water every 30 minutes to keep the water cold. It should defrost in about 3-5 hours.
Here are some other fantastic Fall recipes to try:
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If you are looking for a faster way to cook a turkey and your family prefers the white meat, look no further. This herb roasted turkey breast is cooked in a Dutch oven and is so juicy and full of flavor.
- 6 ½ pound turkey breast, bone in, skin on
- 2 tablespoons butter
- 2 sprigs each of fresh herbs: rosemary, sage, thyme *
- 1 teaspoon garlic powder
- 1 teaspoon each salt and pepper
- 1 cup low sodium broth (vegetable, chicken or turkey)
- Misc. vegetables, if using
- Preheat oven to 400°F.
- Gently loosen the skin and rub softened butter under the skin and place herbs under skin. Sprinkle seasonings on top of turkey.
- Roast turkey uncovered for 1 hour. Remove from oven, turn temperature down to 325°F.
- Add vegetables and the broth to the Dutch oven. Cover the turkey if you feel it is too brown for your preference.
- Continue roasting for about 1 additional hour or until meat thermometer registers 160-165°F.*
- Let turkey rest 15 minutes before carving.
- Spoon the cooked juices over the turkey or use to make a gravy.
*If turkey is frozen, defrost in the refrigerator for 36-48 hours. Don't thaw it at room temperature. If you purchase it fresh, store in refrigerator and use within 4 days or freeze it.
*If you don't have or want to use fresh herbs, you can substitute 1 teaspoon each of the rosemary, thyme and sage. Or use about 2 teaspoons of poultry seasoning.
*The temperature of the cooked turkey will raise about 5 degrees as it rests.
*Use leftovers within 3-4 days. Freeze cooked turkey to use for soups or casseroles. For best flavor, use within 2 months.
Keywords: poultry, Thanksgiving, Holiday dinner