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0 from 108 votes

Dutch Oven Turkey Breast

Dutch oven turkey breast braised with apples in a creamy sauce, a delicious alternative to a whole Thanksgiving turkey.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 458 kcal
Course: Main Course
Cuisine: American

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 crisp sweet-tart apples Note 2
  • 1 medium onion
  • 1 cup semi-sweet white wine 250 ml
  • 1 cup heavy cream 250 ml
  • Fine sea salt and ground black pepper

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. Braise: Place the lid on and braise the turkey on medium low heat for 1 hour, turning the breast twice in between.
  5. 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.
  6. Rest: Remove the turkey breast from the pot, cover it loosely with aluminum foil and let rest while you make the sauce.
  7. 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

  • Spices: I used an aromatic yellow curry powder, which was not hot. If using hotter curry powder, please adjust the amount according to your taste. Alternatively, use your favorite dry rub for poultry or another spice mixture. Although, I must say again, that the combination of apples, cinnamon and a bit of curry is amazing!
  • Apples: Granny Smith are a great choice; they keep their shape very well.

Nutrition Information

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 Trans Fat 1g Cholesterol 181mg (60%) Sodium 532mg (22%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 458

% 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.