Description
This Dutch Oven Turkey Breast recipe features a juicy, succulent turkey breast perfectly roasted with a crispy skin, infused with a garlic and herb compound butter, and served with a rich homemade gravy. Ideal for a flavorful main course for family dinners or special occasions.
Ingredients
Scale
Turkey and Vegetables
- 6-8 pound turkey breast (bone in, skin on, giblets removed)
- 2 medium onions (peeled, quartered, stem ends trimmed)
- 4 medium carrots (cut in half lengthwise, then in 2 inch chunks)
- 3 celery stalks (cut in half lengthwise, then in 2 inch chunks)
- 1 head garlic (sliced in half exposing cloves, loose peeling removed)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Garlic Herb Butter
- 1 stick butter (softened, 8 tablespoons/½ cup)
- 5 cloves garlic (minced)
- 3 sprigs fresh sage (about 2 tablespoons finely chopped)
- 3 sprigs fresh rosemary (about 2 tablespoons finely chopped)
- 15-20 sprigs fresh thyme (leaves removed, about 2 tablespoons)
- 1 lemon (zest)
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
Gravy
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups chicken broth
Instructions
- Thaw Turkey: Transfer frozen turkey breast to the refrigerator 2-3 days before cooking, keeping it in original packaging placed in a dish to catch drippings.
- Prep Before Cooking: Remove turkey from refrigerator 30 minutes before cooking to come to room temperature. Chop vegetables and herbs. Zest lemon and cut into quarters, removing any visible seeds.
- Make Garlic Herb Butter: In a small bowl, mix softened butter, minced garlic, chopped sage, rosemary, thyme leaves, lemon zest, salt, black pepper, and red pepper flakes until well combined.
- Prepare Turkey: Preheat oven to 350°F. Unwrap turkey and pat skin dry with paper towels. Trim excess skin and discard. Lift turkey skin gently to create a pocket. Sprinkle salt inside cavity and over turkey skin.
- Apply Herb Butter: Rub the garlic herb butter evenly on turkey skin and generously underneath the skin pocket to infuse flavor.
- Arrange in Dutch Oven: Stuff turkey cavity with quartered onion, some carrot, celery pieces, a lemon quarter, and fresh herbs. Place turkey skin side up in Dutch oven. Insert leave-in meat thermometer into thickest part of breast and set to alarm at 165°F. Scatter remaining onions, carrots, celery, garlic halves, and lemon quarters around turkey. Drizzle olive oil and season vegetables with salt and pepper.
- Roast Turkey: Roast uncovered for 20 minutes per pound or until internal temperature reaches 165°F, usually about 2 hours 30 minutes for 7.5 pounds. If skin darkens too much, tent loosely with foil.
- Rest Turkey: Remove turkey from oven and let rest in Dutch oven for 15 minutes to allow juices to redistribute.
- Make Gravy: Strain turkey drippings into a glass measuring cup. Melt butter in saucepan over medium-low heat, whisk in flour and cook for about 2 minutes to form roux. Gradually whisk in turkey drippings and chicken broth until smooth. Add some roasted vegetables and garlic to blender and puree. Stir gravy and simmer for 5-10 minutes until thickened. Season with salt and pepper to taste.
- Carve Turkey: Place turkey on cutting board. Using a sharp knife, cut breast meat away from bones gently curving around breastbone. Slice breast meat against grain to desired thickness.
- Serve: Arrange turkey slices with roasted vegetables and fresh herbs on serving platter. Serve with warm gravy and optional squeeze of lemon juice for brightness.
Notes
- For best results, use a leave-in meat thermometer to ensure perfect doneness without overcooking.
- Tenting with foil helps prevent the skin from burning while roasting.
- You can prepare the garlic herb butter a day ahead to enhance flavors.
- Use fresh herbs for the best aromatic flavor; dried herbs can be substituted but reduce quantity by half.
- Save turkey giblets for making homemade stock or gravy base if desired.
- Allowing the turkey to rest after roasting ensures juicy and tender meat.
Nutrition
- Serving Size: 1 serving
- Calories: 594 kcal
- Sugar: 5 g
- Sodium: 2067 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 100 g
- Cholesterol: 257 mg
