Dutch Oven Turkey Breast

A white plate with sliced turkey breast on it.

5 from 1 vote

Delicious bone-in turkey breast cooked in a Dutch oven. Prepare this hassle-free recipe with fresh or dried herbs, perfect for Thanksgiving or any time!

Prep Time15

Cook Time2

Rest Time20

Total Time2 35

Course: Main

Cuisine: American

Servings: Servings

Calories: 630kcal

Author: Keri

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 the desired temperature, 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.

Notes

If you use a boneless turkey breast with this recipe, you may need to adjust the cook time.

Use an instant-read thermometer, inserted into the thickest part of the turkey breast, and make sure the turkey breast reaches at least 165 degrees Fahrenheit.

The dried Thyme, Rosemary, and Sage can easily be replaced with fresh. Just omit those dried herbs from the rub, and add a couple sprigs of each herb to the Dutch oven.

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