Dutch oven turkey breast is the star of this elegant yet easy entree. Rubbed with herbs and roasted in a heavy Dutch oven surrounded by vegetables, this tender and juicy turkey breast delivers impressive results without the fuss of roasting a whole bird.
Dutch Oven Turkey Breast
A juicy and flavorful roasted turkey breast is a delicious centerpiece for a special meal.
This recipe results in a perfectly cooked turkey breast infused with herbs and spices, yielding tender and moist meat.
Roasting the turkey breast in a Dutch oven seals in moisture and allows the meat to baste in its own juices. Surrounding the turkey with vegetables like onion, garlic, carrots and celery adds even more flavor as they roast alongside the turkey.
A gravy made with the flavorful pan drippings completes this delicious dish.
With minimal prep and simple ingredients, this roasted turkey breast recipe will become your go-to for holidays and occasions when you want an elegant entrée without the hassle of roasting a whole bird.
Let this aromatic and succulent roasted turkey breast be the star at your next dinner party.
Turkey breast-on bone keeps meat moist and tender
Olive oil-coats turkey for browning and spice adherence
Seasonings-blend of aromatic spices seasons turkey
Broth-chicken or turkey broth adds flavor and moisture
Onion-quartered onion seasons from inside
Garlic-smashed garlic cloves flavor from inside
Carrots-chunks add natural sweetness
Celery-chunks add herbaceous flavor
Flour-thickens into a rich gravy
How to make
To make the Dutch Oven Turkey Breast, preheat the Dutch oven in the oven to 350°F. Pat turkey dry and rub all over with olive oil. Mix seasonings and rub them onto the turkey.
In the heated pot, place onion, garlic, carrots and celery. Nestle seasoned turkey on top and pour in broth. Cover and roast for 20 minutes per pound, about 2 hours, basting turkey every 30 minutes.
Once turkey reaches 165°F internally, remove from oven and rest for 15-20 minutes.
Make gravy by cooking flour in drippings, gradually whisking in broth. Bring to a boil, cook until thickened and whisk in butter.
Slice turkey and serve with roasted vegetables and rich gravy. The slow roasting in a Dutch oven infuses intense flavor and tenders the meat for a moist and indulgent turkey feast.
Here are some tips for making this the best turkey breast recipe:
- Use a heavy Dutch oven with a tight-fitting lid to help seal in moisture while roasting.
- Pat the turkey breast dry before seasoning to help the herbs and spices adhere.
- Rub the seasoning mixture all over the turkey, including under the skin, for maximum flavor infusion.
- Don't forget to baste the turkey with the cooking juices every 30 minutes for tender, juicy meat.
- Make sure the turkey breast has cooked all the way by using a meat thermometer to check the thickest part of breast reaches 165°F before removing it from the oven.
- Let the turkey rest for 15-20 minutes before slicing for perfectly juicy results.
- Make a flavorful gravy with the pan drippings for the perfect finish.
- Slice the turkey across the grain for tender pieces.
If you have leftover turkey breast, make sure to store it correctly to be able to eat it again later.
Before storing, allow the turkey breast to cool completely. This will help to prevent condensation that can make the turkey soggy.
Cut the remaining turkey breast into slices or chunks and store in airtight containers. You can also shred or dice the turkey for easy addition to soups, salads, sandwiches etc.
Make sure to refrigerate leftovers within 2 hours of cooking. You can store turkey in the fridge for 3-4 days.
The gravy can be refrigerated and reheated gently for serving with leftover turkey. Add a splash of broth if the gravy gets too thick.
Freezing Turkey Breast
Turkey also freezes very well for longer term storage. Wrap the turkey pieces tightly in plastic wrap or place in freezer bags. Exclude as much air as possible.
Frozen turkey will keep for 2-3 months in the freezer. When you are ready to use it, stick in the fridge to defrost overnight.
You can also use leftover turkey pieces for dishes like turkey pot pie, turkey tetrazzini, turkey noodle soup, turkey casseroles etc.
What to serve it with
Here are some of our favorite dishes to serve turkey breast with:
- Roasted vegetables - If you want more than just the carrots in the pan, you can roast other vegetables such as parsnips, Brussels sprouts, potatoes, etc. These all pair nicely with the turkey breast.
- Broccoli & rice casserole - Broccoli and rice casserole is a great side dish ideas for roasted turkey breast.
- Classic bread stuffing - Prepare a stuffing with bread cubes, veggies, and seasonings for a traditional touch.
- Mashed potatoes - Make mashed potatoes and top with gravy for comfort food.
- Green bean casserole - The classic green bean casserole with crispy fried onions is a perfect pairing.
- Cranberry sauce - Sweet, tart cranberry sauce complements the turkey beautifully.
- Dinner rolls - Warm, soft rolls are ideal for sopping up the tasty gravy.
- Salad - A green salad or spinach salad provides a fresh, lighter side.
- Wild rice - Nutty wild rice pilaf provides texture and flavor.
- Corn - Roasted corn or creamed corn makes a sweet, seasonal side.
- Mac and cheese - Cheesy elbow macaroni is a crowd-pleasing favorite.
Dutch Oven Turkey Breast
- 1 whole turkey breast approximately 7 pounds
- 2 Tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 cup chicken broth or turkey broth
- 1 onion peeled and quartered
- 3 cloves garlic peeled and smashed
- 2 carrots peeled and cut into large chunks
- 2 celery stalks cut into large chunks
- 2 tablespoons oil or pan drippings
- 2 tablespoons all purpose flour
- 2 cups broth from pot add water to make 2 cups if needed
- 4 tablespoons unsalted butter
- 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, ensuring it's evenly coated on all sides.
- In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage. Season the turkey breast all over with the spice mixture, pressing it into the skin.
- 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.
- Place the seasoned turkey breast on top of the vegetables and broth in the Dutch oven and cover with the lid.
- 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.
- To ensure the turkey breast is cooked thoroughly, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) in the thickest part of the breast.
- 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.
- To make the gravy, add the oil or drippings to a skillet or the empty dutch oven. 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 breast and serve with the roasted vegetables and the gravy.