Dutch Oven Turkey Breast
User Reviews
5
108 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
2 hrs
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Additional Time
10 mins
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Total Time
3 hrs
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Servings
5 servings
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Calories
1016 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Turkey Breast
Report
This Dutch Oven Turkey Breast recipe features bone-in, skin-on turkey breasts roasted atop a bed of aromatic vegetables, fresh herbs, and garlic cloves. A lemon and herb butter spread is applied under and over the skin, infusing the meat with bright, herbal flavors and moisture. The slow roasting in a covered Dutch oven yields tender, juicy meat with a golden crust.
Description
The recipe begins by seasoning chopped onions, celery, and carrots with salt, pepper, and olive oil in a large Dutch oven. A butter mixture with basil, rosemary, thyme, lemon zest, and juice is prepared and then spread both beneath the loosened turkey skin and over the surface, creating an herbaceous, lemony layer. The turkey breasts are placed atop the vegetables along with garlic heads, lemon slices, and remaining herbs, infusing flavor throughout roasting. Cooking at 350°F on a rack elevated in the oven ensures even heat distribution.
This preparation yields turkey with a crisp skin and tender interior enhanced by aromatic butter and fresh herbs. The vegetables roast beneath, absorbing drippings and making a flavorful base. The lemon and herb butter contributes brightness and fragrance that complements the mild turkey flavor. This approach is suitable for a classic holiday or Sunday roast, offering a hands-off method with potent flavor infusion.
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Ingredients
For the Turkey Breasts
- 5 pound turkey breast bone-in skin-on (I use two 2½ lb breasts
- 2 onion quartered, yellow
- 3 celery cut into 2 inch chunks, stalks
- 4 carrot 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 black pepper plus extra
- 2 heads garlic
- 1 lemon sliced
For the Garlic Butter
- 250 grams butter softened to room temperature, unsalted
- 7 to 10 basil or more, leaves
- 10 prigs rosemary or more (5 set aside for the pot)
- 15 prigs thyme or more (5 set aside for the pot)
- lemon zest of 1
- 1 tablespoon lemon juice
For the Gravy
- 2 tablespoon flour
- 2 tablespoon butter unsalted
- 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 black pepper
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
108 reviews
Excellent
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