Dutch Oven Turkey Breast
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
458 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Turkey Breast
Description
A boneless, skinless 2.5 lb turkey breast is seasoned with a blend of curry powder, cinnamon, sugar, salt, and pepper, providing a subtle but distinctive flavor profile. The turkey is browned in olive oil to form a golden crust, then cooked with chopped onions and sliced crisp, sweet-tart apples to introduce sweetness and aromatic notes.
White wine is added to deglaze and enrich the braising liquid before the dish is covered and slowly cooked in a Dutch oven for about an hour. The low and slow braising ensures the turkey breast remains juicy and tender while absorbing the fragrance of spices and fruit. Towards the end, heavy cream is incorporated for a creamy sauce that balances the spices and fruitiness.
This dish can be served sliced with its sauce, pairing well with side vegetables or grains that complement the mild curry and apple flavors. The spices used are aromatic but not hot, making the turkey breast flavorful yet approachable.
The notes advise adjusting curry powder heat level based on preference. Using apples like Granny Smith maintain shape and add acidity. Regular seasoning and monitoring internal temperature optimize doneness without overcooking.
Ingredients
- 2.5 lbs turkey breast 1.2 kg, boneless, skinless
- ½ teaspoon curry powder Note 1
- ⅛ teaspoon cinnamon
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 2 apple Note 2, crisp sweet-tart
- 1 onion medium
- 1 cup white wine 250 ml, semi-sweet
- 1 cup heavy cream 250 ml
- sea salt fine
- ground black pepper fine
Instructions
- Season: Pat dry the turkey breast with kitchen paper. Mix the curry, cinnamon, sugar, ¾ fine sea salt, and ½ teaspoon ground black pepper. Rub the turkey breast with this mixture. 2.5 lbs turkey breast/ 1.2 kg + ½ teaspoon curry powder + ⅛ teaspoon cinnamon + 1 teaspoon granulated sugar
- Brown: Heat a little oil in the Dutch oven and brown the turkey breast on all sides, about 3 minutes per side. If the turkey breast is rather higher than flat, it will have more than only two sides to brown.2 tablespoons olive oil
- Add the chopped onions and quartered apples during the last 3 minutes of the browning time. Add the white wine and stir slightly around the turkey breast.1 medium onion + 2 crisp sweet-tart apples + 1 cup semi-sweet white wine/ 250 ml
- Braise: Place the lid on and braise the turkey on medium low heat for 1 hour, turning the breast twice in between.
- Check the internal temperature after about 50 minutes if the turkey breast is relatively flat. To ensure that the turkey breast is cooked through (even a thicker one should be done after one hour), check the internal temperature using a meat thermometer. The temperature should be 165°F/ 74°C.
- Rest: Remove the turkey breast from the pot, cover it loosely with aluminum foil and let rest while you make the sauce.
- Make the gravy: Pour the heavy cream into the pot and let bubble until slightly thickened. Adjust the taste with salt and pepper.1 cup heavy cream + fine sea salt and ground black pepper
Notes
- Use a mild yellow curry powder unless you prefer more heat; adjust quantity accordingly.
- Granny Smith apples are recommended for their firm texture and tart flavor that complement the dish.
- The combination of apple, cinnamon, and curry provides a balanced sweet and savory profile unique to this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 458kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 52g | 104% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 181mg | 60% |
| Sodium | 532mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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