Are you looking for a delicious and hassle-free way to cook turkey breast? Whether you're hosting a small group for Thanksgiving dinner or simply craving some mouthwatering turkey, this easy recipe for Dutch Oven Turkey Breast uses simple ingredients and you will have the perfect size, moist turkey.
Using a large Dutch oven, and a bone-in turkey breast, this recipe is completely done is just a few hours. We prefer cooking the turkey breast instead of the whole bird so none goes to waste. The juicy turkey breast meat is perfect for sandwiches the next day.
If you prefer fresh herbs over the dried herbs called for in this recipe, no problem! Grocery stores often sell the packages of poultry herbs, so you get everything you need in one packet. The pan juices from this recipes makes a delicious gravy.
Dutch Oven Turkey Breast Ingredients
For the Turkey
- Bone-in Turkey Breast - the bone keeps the meat more moist and flavorful than boneless, and it holds up well over a longer roast.
- Olive Oil - rubbed on first so the dry seasoning has something to cling to and brown into.
- Salt, Pepper, Paprika, Garlic Powder, Onion Powder, Dried Thyme, Rosemary, Sage - this combo is perfect for a delicious turkey dinner.
- Chicken Broth - our default since it's the easiest to find, though turkey broth works fine if you have it.
- Onion, Garlic, Carrots, Celery - these sit under the turkey to elevate it off the pot (so it roasts, not steams) and to flavor the broth that becomes your gravy base.
For the Gravy
- All-purpose Flour - thickens the drippings into a proper gravy.
- Broth - loosens the gravy to the consistency you want.
- Unsalted Butter - whisked in at the end for a glossier, richer finish.
How to make Dutch Oven Turkey Breast
Preheat your Dutch oven or a heavy ovenproof pot with a lid in your oven to 350° F (175°C).
Remove the turkey breast from its packaging and pat it dry with paper towels. Rub the turkey breast with olive oil, making sure it is evenly coated on all sides.
Place the onion, smashed garlic cloves, carrot chunks, and celery chunks in the bottom of the preheated Dutch oven. Pour the chicken or turkey broth into the pot.
In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage.
Rub the seasoning mixture all over the turkey breast. Place the turkey breast on top of the broth and vegetable chunks.
Cover the Dutch oven with its lid. If the turkey is too big, and the lid doesn't fit, you can use aluminum foil to cover the pot.
Transfer the Dutch oven to the preheated oven. Roast the turkey breast for about 20 minutes per pound, which would be approximately 2 hours for a 7-pound turkey breast.
Every 30 minutes, baste the turkey breast with the juices from the bottom of the Dutch oven to keep it moist.
Once the turkey breast reaches 165° F, remove it from the oven. Allow the turkey to rest in the Dutch oven, covered, for about 15-20 minutes. This allows the juices to redistribute and keeps the meat moist.
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Mom Tip
I learned this one the hard way over the years: let the turkey rest before you slice it. It's so tempting to carve right away, especially with a hungry table waiting, but if you cut into it too soon, all those juices end up on the cutting board instead of in the meat. Give it the full 15-20 minutes, covered, right in the Dutch oven. That resting time is doing just as much work as the roasting time, it's what makes the difference between a dry slice and a moist one.
Remove the turkey from the pot and set on a cutting board or serving platter.
Use a strainer and drain the pan drippings into a measuring cup. You don't need the chunks of veggies in the gravy.
Let the pan drippings set in the measuring cup for a couple of minutes.
Skim a couple of tablespoons of the fat off the top of the drippings (or use a couple tablespoons of olive oil) and add it back to the pot. Heat over medium heat. Add the flour to the fat drippings.
Whisk in the flour and allow to cook, stirring often, for about 2 minutes.
Slowly, add the broth, whisking constantly until blended and smooth. Bring the gravy to a boil and cook, stirring often, until it reaches your desired consistency. Whisk in the butter until melted.
Slice the turkey and serve with the reserved roasted vegetables, or your favorite sides, along with the turkey gravy.
Whether you are making a Thanksgiving meal, a Sunday dinner, or simply a dinner so you can enjoy delicious leftover turkey breast for sandwiches, this Dutch oven turkey breast recipe is no fuss and always delicious.
Dutch Oven Turkey FAQs
Sure! Just keep in mind the cook time will be shorter, so use a meat thermometer and pull it once it hits 165°F in the thickest part.
A 7 to 8-quart Dutch oven works best for a bone-in turkey breast. If your turkey is a little too big for the lid to fit, don't worry - just cover the top tightly with heavy-duty foil instead.
Leftover turkey keeps in an airtight container in the fridge for 3-4 days. To reheat, we like the microwave with a splash of broth or gravy poured over the top to keep it from drying out. For longer storage, slice the turkey first, then freeze it in an airtight container for up to 2 months.
Thanksgiving Side Dishes
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Complete Recipe
Dutch Oven Turkey Breast
Ingredients
For the Turkey
- 7 pound Whole Turkey Breast bone-in
- 2 tablespoons Olive Oil
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Thyme dried
- 1 teaspoon Rosemary dried
- 1 teaspoon Sage dried
- 1 cup Chicken Broth or turkey broth
- 1 Onion cut into chunks
- 3 cloves Garlic peeled and smashed
- 2 Carrots peeled and cut into large chunks
- 2 Celery Stalks cut into large chunks
For the Gravy
- 2 tablespoons Olive Oil or pan drippings
- 2 tablespoons All-Purpose Flour
- 2 cups Broth from pot - add water if needed
- 4 tablespoons Unsalted Butter
Instructions
- Preheat your Dutch oven or a heavy ovenproof pot with a lid in your oven to 350° Fahrenheit (175°C).
- Remove the turkey breast from its packaging and pat it dry with paper towels. Rub the turkey breast with olive oil, making sure it is evenly coated on all sides.
- Place the onion, smashed garlic cloves, carrot chunks, and celery chunks in the bottom of the preheated Dutch oven. Pour the chicken or turkey broth into the pot.
- In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage.
- Rub the seasoning mixture all over the turkey breast. Place the turkey breast on top of the broth and vegetable chunks.
- Cover the Dutch oven with its lid. If the turkey is too big, and the lid doesn't fit, you can use aluminum foil to cover the pot.
- Transfer the Dutch oven to the preheated oven. Roast the turkey breast for about 20 minutes per pound, which would be approximately 2 hours for a 7-pound turkey breast.
- Every 30 minutes, baste the turkey breast with the juices from the bottom of the Dutch oven to keep it moist.
- Once the turkey breast reaches 165° F, remove it from the oven. Allow the turkey to rest in the Dutch oven, covered, for about 15-20 minutes. This allows the juices to redistribute and keeps the meat moist.
- Remove the turkey from the pot and set on a cutting board or serving platter.
- Use a strainer and drain the pan drippings into a measuring cup. You don't need the chunks of veggies in the gravy.
- Let the pan drippings set in the measuring cup for a couple of minutes.
- Skim off a couple of tablespoons of the fat off the top of the drippings (or use a couple tablespoons of olive oil) and add it back to the pot. Heat over medium heat. Add the flour to the fat drippings.
- Whisk in the flour and allow to cook, stirring often, for about 2 minutes.
- Slowly, add the broth, whisking constantly until blended and smooth. Bring the gravy to a boil and cook, stirring often, until it reaches your desired consistency. Whisk in the butter until melted.
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