Description
This Dutch Oven Turkey Breast recipe delivers a juicy, succulent turkey breast with crispy skin, infused with a flavorful garlic and herb butter and complemented by a rich homemade gravy. Perfect for special occasions or a comforting dinner, it's an easy yet impressive main course.
Ingredients
Scale
Main Ingredients
- 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 of garlic (sliced in half exposing the cloves, loose pieces of 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 only)
- 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
- Defrost Turkey: If frozen, transfer the turkey to the refrigerator 2-3 days before cooking to defrost. Keep it in the original packaging placed in a dish to catch drippings.
- Prepare for Cooking: About 30 minutes before cooking, remove the turkey from the refrigerator to temper.
- Veggie and Herb Prep: Chop the onions, carrots, celery, and herbs. Zest the lemon and cut it into quarters, removing any seeds.
- Make Garlic Herb Butter: Combine softened butter, minced garlic, chopped sage, rosemary, thyme leaves, lemon zest, salt, black pepper, and red pepper flakes in a bowl and mix well.
- Prepare Turkey: Preheat oven to 350°F. Unwrap the turkey and pat dry thoroughly. Trim excess skin. Gently lift the skin from the breast to create a pocket.
- Apply Herb Butter: Sprinkle salt inside the cavity and over the turkey. Rub the garlic herb butter evenly, focusing mostly under the skin using gloves or a spatula for ease.
- Stuff Turkey: Fill the cavity with a quarter of an onion, carrot and celery pieces, lemon quarter, and fresh herbs. Place turkey skin side up in a Dutch oven.
- Add Vegetables: Arrange remaining onions, carrots, celery, garlic halves, and lemon pieces around the turkey. Drizzle olive oil over the vegetables and season with salt and pepper.
- Roast Turkey: Roast uncovered for 20 minutes per pound or until internal temperature reaches 165°F. Tent with foil if skin darkens too much. Remove at about 162°F and let temperature rise while resting.
- Rest Turkey: Let the turkey rest for 15 minutes before carving to allow juices to redistribute.
- Make Gravy: Strain drippings into a measuring cup. Melt butter in a saucepan on medium-low heat, whisk in flour to make a roux and cook for 2 minutes. Add turkey drippings and chicken broth gradually while whisking. Add some roasted vegetable pieces and blend until smooth. Simmer 5-10 minutes until thickened. Season with salt and pepper.
- Carve Turkey: Place turkey on a cutting board. Using a sharp knife, cut along the breastbone and detach breast meat from bones, then slice against the grain to desired thickness.
- Serve: Arrange turkey slices with roasted vegetables and fresh herbs on a platter. Serve with warm gravy and optional lemon juice squeeze.
Notes
- Use a leave-in meat thermometer for perfect doneness and safety.
- If skin browns too fast, tent loosely with foil to prevent burning.
- Resting the turkey is crucial for juicy meat.
- Homemade gravy with roasted vegetables adds rich depth of flavor.
- For added flavor, reserve giblets to make stock before discarding.
- You can substitute fresh herbs with dried, but fresh gives best aroma.
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
