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?

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.

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.

Dutch Oven Turkey Breast ⋆ Deb's Daily Dish

Description

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.

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)*

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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 160-165°F.*
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.

*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.