Dutch Oven Turkey Breast
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Prep Time
5 hrs
-
Cook Time
1 hr mins
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Total Time
6 hrs 30 mins
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Servings
4
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Calories
491 kcal
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Course
Main Course
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Cuisine
American, International
Dutch Oven Turkey Breast
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This Dutch Oven Turkey Breast is the perfect turkey recipe for smaller Thanksgiving gatherings in a fraction of the time. Brining and braising your turkey breast in a Dutch oven makes turkey that's moist and flavorful and the perfect centerpiece for your favorite Thanksgiving side dishes.
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Ingredients
- 2 pounds boneless, skin-on turkey breast see note below about estimating amount of meat per person
- ¼ cup kosher salt
- 1 tablespoon olive oil or butter
- 2 to 3 Yukon gold potatoes or about 10 baby potatoes, chopped
- 1 shallot or ¼ yellow onion, chopped fine
- 2 cloves garlic minced
- 1 tablespoon fresh sage leaves chopped
- 1 teaspoon ground black pepper
- 1 cup chicken broth
- ½ cup dry white wine or vermouth
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Instructions
- At least 4 hours before cooking and up to 24, add the boneless turkey breast to the Dutch oven. Combine the salt with one quart of water and pour over the turkey breast. It should cover the turkey breast completely. Refrigerate until ready to cook.
- When you're ready to cook, heat your oven to 275℉. Remove the turkey breast from the brine and pat it dry with a paper towel. Do not rinse.
- Rinse out the Dutch oven and dry it. Add one tablespoon of olive oil or butter and heat over medium-low heat. When hot, add the vegetables, chopped sage, and ground pepper and cook until the veggies are softened and just beginning to brown, about 7 to 10 minutes.
- Turn the heat off, and return the turkey breast to the Dutch oven, skin-side down at first. Pour in the chicken broth and vermouth. The turkey breast won't be completely covered with liquid. Cover the Dutch oven with the lid and transfer it to the oven.
- Braise for 45 minutes, then remove the lid and flip the turkey breast so it's skin-side up. Cook until the turkey reaches an internal temperature of 165°F (74°C), about 20 to 30 minutes more. You can crisp the skin under the broiler for a few minutes if you like it browner. Remove the turkey from the Dutch oven and let it rest for 10 minutes before slicing.
Notes
- Estimate approximately one half-pound of turkey breast per person for your Thanksgiving dinner. Increase to up to one pound per person if you want lots of turkey leftovers.
- Brine your boneless turkey breast for at least four hours, ideally for 12, and for no more than 24 hours.
- Use a Dutch oven that fits your turkey breast snugly. I use my 2.75 quart Le Creuset Dutch oven for this recipe.
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
18g
(6%)
Protein
52g
(104%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Cholesterol
149mg
(50%)
Sodium
360mg
(15%)
Potassium
1053mg
(30%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
20IU
(0%)
Vitamin C
18mg
(20%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 18g | 6% |
| Protein | 52g | 104% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 149mg | 50% |
| Sodium | 360mg | 15% |
| Potassium | 1053mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 18mg | 20% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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