If you’re looking for a show-stopping centerpiece that’s as delicious as it is easy to prepare, look no further than Dutch Oven Turkey Breast. This recipe combines tender, juicy turkey with a fragrant garlic-herb butter and the simplicity of a one-pot dish. Whether it’s Thanksgiving, a family dinner, or a special occasion, this foolproof recipe will impress every guest at your table.
Why Choose Dutch Oven Turkey Breast?
Roasting turkey in a Dutch oven is a game-changer. It keeps the turkey moist, enhances the flavors with herbs and vegetables, and eliminates the stress of uneven cooking. The Dutch oven locks in steam, ensuring your turkey breast stays juicy while achieving a perfectly golden, crisp skin. Plus, the drippings double as the base for a rich, velvety gravy—no extra pans required!
Ingredients for Dutch Oven Turkey Breas
To create this incredible dish, you’ll need a combination of turkey, vegetables, herbs, and seasonings.
For the Turkey Breasts
| Ingredient | Quantity |
|---|---|
| Turkey breasts (bone-in, skin-on) | 5 lbs (two 2½ lb breasts) |
| Yellow onions | 2, quartered |
| Celery stalks | 3, cut into chunks |
| Carrots | 4, peeled and chunked |
| Olive oil | 3 tbsp (split) |
| Salt | ½ tsp + extra |
| Pepper | ⅓ tsp + extra |
| Garlic heads | 2 |
| Lemon | 1, sliced |
For the Garlic Butter
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 250 g (softened) |
| Basil leaves | 7–10 |
| Rosemary sprigs | 10 (5 set aside) |
| Thyme sprigs | 15 (5 set aside) |
| Lemon zest | Zest of 1 lemon |
| Lemon juice | 1 tbsp |
For the Gravy
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 tbsp |
| Unsalted butter | 2 tbsp |
| Chicken broth (low sodium) | 1–2 cups |
| Garlic powder | ¼ tsp or more |
| Onion powder | ¼ tsp or more |
| Salt | ¼ tsp or more |
| Pepper | ¼ tsp |
Equipment You’ll Need
- Dutch oven: For roasting the turkey and collecting flavorful drippings.
- Mixing bowl: To prepare the garlic herb butter.
- Strainer: For making the gravy.
Step-by-Step Instructions
1. Prepare the Turkey
- Remove the turkey breast from the fridge and let it rest at room temperature for 30 minutes. This ensures even cooking.
- Pat the skin dry with paper towels to promote crispiness.
2. Preheat the Oven
- Adjust the oven rack to the second-lowest position and preheat to 350°F.
3. Prepare the Vegetables
- In your Dutch oven, combine onions, carrots, and celery. Toss with 2 tablespoons of olive oil, a pinch of salt, and pepper.
4. Make the Garlic Butter
- In a bowl, mix softened butter, lemon zest, lemon juice, basil, rosemary, thyme, salt, and pepper until combined.
5. Season the Turkey
- Gently loosen the skin on the turkey breast to create a pocket.
- Spread half the garlic butter mixture under the skin and the other half on top of the turkey.
6. Assemble the Dutch Oven
- Add garlic cloves, lemon slices, and the reserved rosemary and thyme sprigs to the Dutch oven.
- Place the turkey breasts on top of the vegetables. Drizzle with 1 tablespoon of olive oil and sprinkle with additional salt and pepper.
7. Roast the Turkey
- Cover the Dutch oven and transfer it to the oven. Roast for about 20 minutes per pound (approximately 2 hours) or until the thickest part of the turkey reaches 165°F.
8. Rest the Turkey
- Remove the turkey from the Dutch oven and let it rest for 15–20 minutes before slicing. Resting ensures the juices redistribute for maximum tenderness.
How to Make the Gravy
1. Collect the Drippings
- Pour the liquid from the Dutch oven through a strainer into a measuring cup. If needed, supplement with chicken broth to make 2 cups of liquid.
2. Make the Roux
- In a saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk continuously for 1–2 minutes until golden.
3. Add the Liquid
- Slowly whisk in the drippings, starting with 1 cup and gradually adding more until the desired consistency is achieved.
4. Season the Gravy
- Stir in garlic powder, onion powder, salt, and pepper to taste. Simmer for 5 minutes until thickened.
5. Serve
- Pour the gravy into a serving dish and serve alongside the turkey.
Tips for Success
- Use Fresh Herbs: They provide a more vibrant flavor than dried herbs.
- Check the Temperature: Use a meat thermometer to ensure the turkey reaches 165°F.
- Don’t Skip the Resting Time: This step keeps the turkey juicy and flavorful.
- Save the Vegetables: The roasted vegetables can be served as a side dish or blended into soups.
Why Use a Dutch Oven?
A Dutch oven is ideal for roasting turkey breasts because it retains heat evenly and locks in moisture. The result is a perfectly cooked turkey with minimal effort. Plus, it’s versatile—you can use it for soups, stews, and more.
Serving Suggestions
Pair your Dutch Oven Turkey Breast with these complementary sides:
- Mashed Potatoes: A creamy classic to soak up the gravy.
- Roasted Brussels Sprouts: For a pop of color and crunch.
- Cranberry Sauce: Adds a sweet-tart contrast.
- Stuffing: A holiday staple that pairs perfectly with turkey.
Nutritional Information
Here’s a breakdown of the nutritional content per serving (based on a 5-pound turkey):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 45 g |
| Carbohydrates | 8 g |
| Fats | 15 g |
| Sodium | 420 mg |
Note: Values may vary depending on portion size and specific ingredients used.
FAQs About Dutch Oven Turkey Breast
1. Can I use boneless turkey breasts?
Yes! Boneless turkey breasts work well, but reduce the cooking time slightly to avoid overcooking.
2. Can I make this recipe ahead of time?
You can prepare the garlic butter and chop the vegetables a day in advance. Cook the turkey fresh for the best results.
3. How do I store leftovers?
Store leftover turkey in an airtight container in the refrigerator for up to 3 days.
4. Can I freeze the cooked turkey?
Yes, freeze the turkey in portions with some gravy to keep it moist. It will last up to 3 months.
5. Can I use dried herbs instead of fresh?
Fresh herbs are recommended, but you can substitute with dried herbs. Use half the amount since dried herbs are more concentrated.
6. How do I reheat the turkey without drying it out?
Reheat the turkey in a covered dish with a splash of broth or gravy at 325°F until warmed through.
Variations to Try
- Citrus Herb Turkey: Add orange slices along with the lemon for a bright, zesty flavor.
- Spicy Garlic Butter: Mix in red pepper flakes or smoked paprika for a kick.
- White Wine Gravy: Replace some of the chicken broth with white wine for a sophisticated twist.
Conclusion: A Foolproof Recipe for Juicy Turkey
With its tender, flavorful meat and simple preparation, Dutch Oven Turkey Breast is the ultimate recipe for special occasions or weeknight dinners. The combination of garlic herb butter, roasted vegetables, and rich gravy makes it a meal to remember. Try it today—you’ll never look at turkey the same way again!
PrintDutch Oven Turkey Breast: Juicy, Flavorful, and Perfect for Every Occasion
- Total Time: 2 hours 20 minutes
- Yield: Serves 6–8
Description
Juicy, flavorful, and perfectly roasted, this Dutch Oven Turkey Breast is the ultimate crowd-pleaser. With its golden, crisp skin and tender meat infused with garlic herb butter, this one-pot dish is as easy to prepare as it is delicious—perfect for holidays or any special occasion.
Ingredients
For the Turkey Breast:
- 5 lbs turkey breasts (bone-in, skin-on)
- 2 yellow onions, quartered
- 3 celery stalks, cut into chunks
- 4 carrots, peeled and chunked
- 3 tbsp olive oil, divided
- ½ tsp salt, plus extra to taste
- ⅓ tsp pepper, plus extra to taste
- 2 garlic heads, halved
- 1 lemon, sliced
For the Garlic Herb Butter:
- 250 g unsalted butter, softened
- 7–10 basil leaves
- 10 rosemary sprigs (5 reserved)
- 15 thyme sprigs (5 reserved)
- Zest of 1 lemon
- 1 tbsp lemon juice
For the Gravy:
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1–2 cups chicken broth (low sodium)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt, plus extra to taste
- ¼ tsp pepper
Instructions
1. Prepare the Turkey:
Remove the turkey breast from the fridge and let it rest at room temperature for 30 minutes. Pat the skin dry with paper towels to ensure a crispy finish.
2. Preheat the Oven:
Adjust the oven rack to the second-lowest position and preheat to 350°F.
3. Prepare the Vegetables:
In a Dutch oven, combine onions, carrots, and celery. Toss with 2 tablespoons of olive oil, a pinch of salt, and pepper.
4. Make the Garlic Herb Butter:
In a mixing bowl, combine softened butter, lemon zest, lemon juice, basil, rosemary, thyme, salt, and pepper until well mixed.
5. Season the Turkey:
Gently loosen the turkey skin to create a pocket. Spread half the garlic butter mixture under the skin and the other half over the top of the turkey.
6. Assemble in the Dutch Oven:
Add garlic heads, lemon slices, and reserved rosemary and thyme to the Dutch oven. Place the seasoned turkey breasts on top of the vegetables. Drizzle with the remaining olive oil and sprinkle additional salt and pepper.
7. Roast the Turkey:
Cover the Dutch oven and roast in the preheated oven for approximately 20 minutes per pound (about 2 hours) or until the thickest part of the turkey reaches 165°F.
8. Rest the Turkey:
Remove the turkey from the Dutch oven and let it rest for 15–20 minutes to redistribute juices.
9. Make the Gravy:
- Collect the drippings by pouring the liquid from the Dutch oven through a strainer. Supplement with chicken broth to make 2 cups if needed.
- In a saucepan, melt 2 tablespoons of butter over medium heat. Add flour and whisk for 1–2 minutes until golden.
- Gradually whisk in the drippings, starting with 1 cup, until the gravy reaches your desired consistency. Season with garlic powder, onion powder, salt, and pepper
Notes
- Use fresh herbs for a more vibrant flavor.
- Always use a meat thermometer to ensure the turkey reaches the proper temperature.
- Save the roasted vegetables for a delicious side or use them to enhance soups.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: American
