Description
This Dutch Oven Turkey Breast recipe yields a juicy, succulent, and flavorful turkey breast with perfectly crispy skin. The turkey is slathered in a garlic and herb compound butter, roasted alongside fresh vegetables, and served with a rich homemade gravy, making it the ultimate roast turkey breast dish for any occasion.
Ingredients
Scale
Turkey and Vegetables
- 6-8 pound turkey breast (bone in, skin on, giblets removed)
- 2 onions (medium, peeled, quartered, stem ends trimmed)
- 4 carrots (medium, 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 when finely chopped)
- 3 sprigs fresh rosemary (about 2 tablespoons when finely chopped)
- 15-20 sprigs fresh thyme (leaves removed, about 2 tablespoons)
- 1 lemon (zest of)
- 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 fully defrost while keeping it in its original packaging placed inside a large bowl to catch drippings.
- Prepare Turkey: About 30 minutes before cooking, remove the turkey from the refrigerator to come to room temperature.
- Prep Vegetables and Herbs: Chop onions, carrots, celery, garlic, and herbs. Zest the lemon, then cut into quarters and remove seeds.
- Make Garlic Herb Butter: Combine softened butter, minced garlic, chopped sage, rosemary, thyme, lemon zest, salt, black pepper, and red pepper flakes in a small bowl until well mixed.
- Preheat Oven & Prep Turkey: Preheat oven to 350°F. Unwrap the turkey and pat skin dry with paper towels. Trim excess skin. Optionally remove gravy packet and giblets (save giblets for stock). Sprinkle salt inside and outside the turkey.
- Butter the Turkey: Gently lift the skin to create a pocket. Rub the garlic herb butter evenly under the skin and on the turkey surface using gloves or a spatula.
- Stuff and Arrange in Dutch Oven: Fill the turkey cavity with some onion, carrot, celery, a lemon quarter, and fresh herbs. Place the turkey breast side up in the Dutch oven. Insert a meat thermometer into the thickest part of the breast set to alert at 165°F. Surround the turkey with remaining vegetables and garlic; drizzle with olive oil and season with salt and pepper.
- Roast the Turkey: Roast uncovered for 20 minutes per pound or until internal temperature reaches 165°F. Check periodically to ensure skin does not burn; tent with foil if necessary.
- Rest the Turkey: Remove turkey from oven and let it rest for 15 minutes before carving.
- Make Gravy: Strain turkey drippings into a measuring cup. In a saucepan over medium-low heat, melt butter and whisk in flour to form a roux. Cook for 2 minutes stirring constantly. Slowly whisk in turkey drippings and chicken broth, add roasted vegetables and garlic pieces, then blend with an immersion blender until smooth. Simmer 5-10 minutes until thickened; season with salt and pepper to taste.
- Carve the Turkey: On a cutting board, use a sharp knife to cut the breast meat from the bones by slicing along the breastbone and curving away at the bottom, then slice the breast meat against the grain to desired thickness.
- Serve: Arrange turkey slices with roasted vegetables and fresh herbs on a serving platter. Serve with homemade gravy and optional lemon juice squeeze.
Notes
- For best results, use a leave-in meat thermometer to monitor the turkey’s internal temperature for perfectly cooked meat.
- If the turkey skin begins to brown too quickly during roasting, tent loosely with foil to prevent burning.
- Use fresh herbs for the garlic herb butter to maximize flavor.
- You can save turkey giblets for making homemade stock or discard if preferred.
- Allowing the turkey to rest after roasting helps the juices redistribute, keeping the meat moist.
- The homemade gravy can be adjusted with more or less chicken broth to reach your preferred consistency.
- If you don't have an immersion blender, strain out the vegetables from the gravy or finely chop them before adding.
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
