Dutch Oven Turkey Breast

Name: Dutch Oven Turkey Breast
Prep time: 50 min
Cook time: 2 h
Total time: 3 h
Yield: 5 servings
Ingredients: 5 pound turkey breasts; 2 yellow onions; 3 celery stalks; 4 carrots; 3 tablespoons olive oil; ½ teaspoon salt; ⅓ teaspoon pepper; 2 heads garlic; 1 lemon; 250 grams unsalted butter; 7 to 10 basil leaves; 10 sprigs rosemary; 15 sprigs thyme; Zest of 1 lemon; 1 tablespoon lemon juice; 2 tablespoon flour; 2 tablespoon unsalted butter; 1 to 2 cups chicken broth; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon salt; ¼ teaspoon pepper

User Reviews

5.0

108 reviews

Excellent

Prep Time
50 mins
Cook Time
2 hrs
Additional Time
10 mins
Total Time
3 hrs
Servings
5 servings
Calories
1016 kcal
Course
Main Course
Cuisine
American

Dutch Oven Turkey Breast

Jayce Carter

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Looking for a juicy, tender, and flavorful turkey breast recipe? This Dutch oven turkey breast is the one for you! It features perfectly roasted turkey breasts with crispy, delicious skin, coated in homemade herb butter. You can even make a luscious gravy with all the pan drippings from the roasted turkey breasts.

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Ingredients

Servings

For the Turkey Breasts

5 pound turkey breasts bone-in skin-on (I use two 2½ lb breasts)
2 yellow onions quartered
3 celery stalks cut into 2 inch chunks
4 carrots peeled and cut into 2 inch chunks
3 tablespoons olive oil split into 2 tablespoons and 1 tablespoon
½ teaspoon salt (plus extra)
⅓ teaspoon pepper (plus extra)
2 heads garlic
1 lemon sliced

For the Garlic Butter

250 grams unsalted butter softened to room temperature
7 to 10 basil leaves or more
10 sprigs rosemary or more (5 set aside for the pot)
15 sprigs thyme or more (5 set aside for the pot)
Zest of 1 lemon
1 tablespoon lemon juice

For the Gravy

2 tablespoon flour
2 tablespoon unsalted butter
1 to 2 cups chicken broth low sodium
¼ teaspoon garlic powder or more
¼ teaspoon onion powder or more
¼ teaspoon salt or more
¼ teaspoon pepper

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Instructions

Pull the turkey breast out of the refrigerator and leave it on your countertop for about 30 minutes before cooking. Adjust the oven racks so there’s one on the second lowest position. Heat the oven to 350F.
In a large Dutch oven, add the chopped onions, carrots, and celery. Toss them with salt, pepper, and around 2 tablespoons of olive oil.
In a large bowl, add the softened butter, salt, pepper, lemon zest, lemon juice, basil, and half of the thyme and rosemary. Mix to combine.
Start preparing the turkey by patting the skin dry with paper towels. Loosen the skin of the turkey breast by gently pulling the skin away from the breast, so you create a pocket.
Spread half of the butter mixture under the skin in the pocket you created and spread the other half over the top of the turkey.
Add garlic cloves, lemon slices, and the rest of the rosemary and thyme to the Dutch oven before placing the turkey breasts on top. Scatter any additional rosemary and thyme you may have leftover around the turkey.
Add a drizzle of olive oil over the tops of the turkey breasts (1 tablespoon) and a bit more salt and pepper on top before transferring the Dutch oven to the second lowest rack in the oven.
Cook for 2 hours (or 20 minutes per pound of turkey you have) or until the thickest part of the breast reaches 165F.
When done, set aside the turkey breasts to rest before slicing.

For the Gravy

Pour the liquid from the Dutch oven through a strainer, you can keep or discard the vegetables. If you do not have 2 cups worth of drippings, supplement with chicken broth.
Pour the liquid from the Dutch oven through a strainer, you can keep or discard the vegetables. If you do not have 2 cups worth of drippings, supplement with chicken broth.
Slowly whisk in the strained liquid while whisking constantly. Start with 1 cup and continue to add the rest of the drippings until enough is added to your liking. Add the garlic powder, onion powder, salt, and pepper. Cook while whisking until it has thickened to your liking, about 5 minutes. Feel free to add additional chicken broth as needed.
Serve gravy with the turkey. Garnish with fresh herbs if desired.

Equipments used:

Nutrition Information

Show Details

Calories 1016kcal (51%) Carbohydrates 19g (6%) Protein 102g (204%) Fat 62g (95%) Saturated Fat 31g (155%) Polyunsaturated Fat 5g Monounsaturated Fat 20g Trans Fat 2g Cholesterol 364mg (121%) Sodium 1344mg (56%) Potassium 1486mg (42%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 9829IU (197%) Vitamin C 27mg (30%) Calcium 150mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 1016 kcal

% Daily Value*

Calories	1016kcal	51%
Carbohydrates	19g	6%
Protein	102g	204%
Fat	62g	95%
Saturated Fat	31g	155%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	20g	100%
Trans Fat	2g	100%
Cholesterol	364mg	121%
Sodium	1344mg	56%
Potassium	1486mg	32%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	9829IU	197%
Vitamin C	27mg	30%
Calcium	150mg	15%
Iron	4mg	22%