Description
This Dutch Oven Turkey Breast recipe offers a flavorful and efficient way to prepare a moist and tender turkey breast using aromatic herbs and spices. Perfect for small gatherings or a holiday meal, the dish features a beautifully browned skin with a succulent interior, complemented by a savory vegetable base and rich pan juices.
Ingredients
Scale
Turkey and Seasoning
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon poultry seasoning
- 2 teaspoons garlic powder
- 1 tablespoon paprika
- 2 teaspoons kosher or sea salt
- 1 teaspoon black pepper
- 1 (4 to 6 pound) turkey breast, skin-on, bone-in
Vegetables and Broth
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cleaned and cut into 1-inch pieces
- 1 cup turkey or chicken broth
Instructions
- Preheat and Prepare Turkey: Preheat your oven to 350°F. Place the turkey breast on a large pan, plate, or cutting board and pat it dry thoroughly with paper towels. Drizzle and coat the turkey evenly with olive oil.
- Mix and Apply Seasoning: In a small bowl, combine dried rosemary, poultry seasoning, garlic powder, paprika, salt, and black pepper. Rub the mixture all over the turkey breast, ensuring some seasoning gets under the skin for enhanced flavor.
- Brown the Turkey: Heat a large Dutch oven over medium-high heat on the stovetop. Add the turkey breast and brown it for 5 to 10 minutes, turning occasionally to brown all sides evenly. Once browned, remove the turkey from the Dutch oven and let it rest briefly.
- Sauté Vegetables and Add Broth: Add the carrots and celery to the Dutch oven. Sauté for about 5 minutes, stirring occasionally to soften the vegetables. Pour in the turkey or chicken broth and bring it to a boil. Remove the pot from heat.
- Bake the Turkey: Place the turkey breast skin-side up on top of the sautéed vegetables inside the Dutch oven. Cover with the lid if necessary. Transfer the Dutch oven to the preheated oven and bake for 1 hour and 30 minutes. Check the internal temperature with a meat thermometer; it should read 165°F at the thickest part. If not, continue baking in 10–15 minute increments until done.
- Rest and Serve: Once fully cooked, remove the turkey breast from the oven and let it rest on a cutting board for 15 minutes before slicing. Serve with the pan juices or your choice of premade gravy.
Notes
- This recipe is an ideal, faster alternative to roasting a whole turkey, perfect for smaller holiday gatherings.
- Using a Dutch oven on the stovetop to brown the turkey and sauté vegetables enhances flavor and seals in juices.
- Allowing the turkey to rest before slicing helps retain moisture and improves texture.
- Adjust seasoning amounts based on personal preference and salt sensitivity.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 2 g
- Sodium: 1495 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 60 g
- Cholesterol: 162 mg
