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 and keep the turkey mois

Do I need to cover the turkey breast in the Dutch oven?

You should only need to cover the turkey breast i f 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.

What should I serve with Roasted Turkey Breast?

You can add quartered potatoes right into the Dutch Oven when you add the carrots and onions. But in my opinion, Sour Cream Mashed potatoes seem to always go really well with turkey and gravy. Or make roasted potatoes on a sheet pan. And roast or saute' as many vegetables as you'd like. Marinated Asparagus , Pecan Butternut Squash , Fried Turnips , Charred Brussels Sprouts or Sweet Carrot Casserole would all be delicious choices. My Chocolate Pumpkin Bread would be a perfect dessert to end the meal.

How long to defrost a turkey breast in the refrigerator?

According to Butterball , you can defrost the unopened turkey in the refrigerator by placing on a tray or baking sheet for1 1/2 -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.

How long to cook the turkey breast?

A 6½-pound bone-in turkey breast takes about 2 hours: 1 hour at 400°F, then about 1 hour at 325°F. A 4- to 5-pound breast takes about 1 hour 15 minutes to 1 hour 30 minutes total. Check the cook time chart above for other sizes, and always confirm with a thermometer.

Can I cook a boneless turkey breast in a Dutch oven?

Yes. Roast it at 425°F for 30 minutes, then lower the heat to 350°F. A 3-pound boneless breast needs about 30 to 45 minutes more, and larger ones about 15 to 20 minutes per pound. It cooks faster than bone-in, so start checking the temperature early. My post, Roasted Boneless Turkey Breast shows the full recipe, step-by-step instructions and helpful tips as well.

Dutch Oven Turkey Breast ⋆ Deb's Daily Dish

Description

A juicy bone-in Dutch oven turkey breast with herb butter under the skin, roasted with carrots and pearl onions. Make homemade pan gravy right in the pot.

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)
1 pound of carrots, sliced
2 cups pearl onions *
2-3 tablespoons thickener of choice to make gravy, optional (Arrowroot powder, cornstarch, flour)*

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F. Lower middle rack to accommodate a large Dutch oven.
Gently loosen the skin and rub softened butter under the skin and place herbs under skin. Sprinkle seasonings on top of turkey.
Place turkey breast side down in the Dutch oven in the preheated oven.
Roast turkey uncovered for 1 hour. Remove from oven, turn temperature down to 325°F.
Add vegetables and the broth to the Dutch oven. Turn turkey breast side up. 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 160F.*
Let turkey rest 15 minutes before carving.
Spoon the cooked juices over the turkey or use to make a gravy.
To make gravy: strain some fat from the Dutch oven.
Make a "slurry". Whisk thickener and 1/2 cup of the liquid in a measuring cup.
Heat remaining drippings and bring to a boil over medium heat. Lower heat to simmer and slowly add in the slurry. Stir and simmer for 2-3 minutes to heat through. 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.

"Cook times: 4 to 5 pounds, about 1 hour 15 minutes to 1 hour 30 minutes total. 6 pounds, about 1 hour 45 minutes. For larger breasts, add about 15 to 18 minutes per extra pound at 325°F."

*The temperature of the cooked turkey will raise about 5 degrees as it rests.

*Store leftovers in an airtight container. Use within 3-4 days. Freeze cooked turkey to use for soups or casseroles. For best flavor, use within 2 months.