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sliced turkey breast, fresh herbs on white platter.

Dutch Oven Herb Roasted Turkey Breast

  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Rest: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 25 minutes
  • Yield: 6 - 8 servings 1x
  • Category: Dinner
  • Method: Roast
  • Cuisine: American

Description

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.


Ingredients

Units Scale
  • 6 1/2 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
  • 2-3 tablespoons thickener of choice to make gravy, optional (Arrowroot powder, cornstarch, flour)*

Instructions

  1. Preheat oven to 400°F. 
  2. Gently loosen the skin and rub softened butter under the skin and place herbs under skin.  Sprinkle seasonings on top of turkey.
  3. Roast turkey uncovered for 1 hour.  Remove from oven, turn temperature down to 325°F.
  4. Add vegetables and the broth to the Dutch oven.  Cover the turkey if you feel it is too brown for your preference.
  5. Continue roasting for about 1 additional hour or until meat thermometer registers 160-165°F.*
  6. Let turkey rest 15 minutes before carving.  
  7. Spoon the cooked juices over the turkey or use to make a gravy.
  8. To make gravy:  strain the liquid from the Dutch oven into a large bowl.  
  9. Make a "slurry".  Whisk thickener and 1/2 cup of the liquid in a measuring cup.
  10. Heat remaining liquid in a medium sauce to a boil,  lower to simmer and slowly add in the slurry.  Stir and simmer for 2-3 minutes to heat.  The gravy will thicken as you continue to  cook.

Notes

*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