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sliced turkey breast, fresh herbs on white platter.

Dutch Oven Turkey Breast

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


If you are looking for a faster way to cook a turkey and your family prefers the white meat, look no further. This Dutch oven herb roasted turkey breast is cooked in a Dutch oven and is so juicy and full of flavor.


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)*


  1. Preheat oven to 400°F.  Lower middle rack to accommodate a large Dutch oven.
  2. Gently loosen the skin and rub softened butter under the skin and place herbs under skin.  Sprinkle seasonings on top of turkey.
  3. Place turkey breast side down in the Dutch oven in the preheated oven.
  4. Roast turkey uncovered for 1 hour.  Remove from oven, turn temperature down to 325°F.
  5. 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.
  6. Continue roasting for about 1 additional hour or until meat thermometer registers 160-165°F.*
  7. Let turkey rest 15 minutes before carving.  
  8. Spoon the cooked juices over the turkey or use to make a gravy.
  9. To make gravy:  strain some fat from the Dutch oven. 
  10. Make a "slurry".  Whisk thickener and 1/2 cup of the liquid in a measuring cup.
  11. 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.


*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.

*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.


Keywords: poultry, Thanksgiving, Holiday dinner