This Dutch Oven Turkey Breast recipe gives you a juicy turkey breast with a crispy skin coated in a delicious blend of seasonings and topped with homemade gravy. If you are looking for the perfect way to make a turkey for a small family this is the recipe for you.
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Sometimes when I am making a holiday meal for our small family I don’t want to have to worry about cooking a whole bird. So, I came up with this delicious recipe to prevent having so many leftovers after Thanksgiving dinner.
If you are looking for different ways to make a turkey breast for your Sunday dinner? This Cajun Turkey Breast recipe and this Slow Cooker Turkey with Lemon are two of my favorite ways to cook turkey.
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Ingredients
This is a quick overview of the ingredients that you need to make this turkey breast. You can find the full list of ingredients and the amounts needed in the recipe card at the bottom of this post.
- Whole turkey breast – Purchase a bone-in, skin on turkey breast.
- Oil – I used olive oil, but you can use avocado oil or even melted butter.
- Seasonings – black pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage
- Broth – I like to use turkey broth, but you can also use chicken broth.
- Vegetables – Onion, garlic, carrots, and celery.
- Pan drippings – If you don’t have enough pan drippings, you can use oil to make the gravy.
- Flour – All purpose flour is what you need to make a roux for gravy.
- Broth – For the gravy, you will use the broth from cooking the turkey breasts, if you don’t have enough you can use water.
- Butter – Butter makes a great finisher to give your gravy a rich and hearty flavor.
Instructions
This is a quick overview of the steps that you need to take to make this recipe. You can find the full directions in the recipe card.
Dry the turkey breast well, then coat in olive oil and spice blend. Press the seasonings into the skin lightly.
Add the vegetables and broth to the preheated dutch oven. Place the turkey breast on top and add the lid.
Roast in a 350-degree preheated oven for 20 minutes per pound. Baste with the juices every 30 minutes. Once the turkey is done remove it from the oven and allow it to rest for 20 minutes.
Make the gravy, then slice and serve the turkey breast.
Hint: Insert an instant-read thermometer into the thickest part of the breast to get an accurate read on the internal temperature. Turkey should reach 165 degrees F when it is fully cooked.
Variations
- Herbs: Add a bundle of fresh herbs to the inside of the turkey cavity or in the broth for even more flavor.
- Herb Butter: Instead of using oil, add the herbs and spices to melted butter or softened butter and use that rub on your turkey breast.
- Stock: I used turkey broth because that’s what I had on hand, but you can also use turkey stock or chicken stock for even richer gravy.
Are you looking for creative ways to use up your leftover turkey meat? This Stuffing Crust Pot Pie and this Slow Cooker Creamy Turkey Noodles are my favorites.
Equipment
- Large dutch oven
- Medium skillet or saucepan
Storage
Storage: Store leftovers in an airtight container in the fridge for 2-3 days. I like to store my leftovers in a storage bag, but any container with a lid will work.
Freezing: You can freeze cooked turkey meat for up to 3 months. Ensure you let it cool completely before transferring it into an airtight container or freezer bag and storing it in the freezer. Thaw in the fridge overnight before reheating.
Reheating: To get juicy meat when you are reheating turkey, reheat it in the oven at 350 degrees for 10-12 minutes or a slow cooker with a small amount of broth. I don’t recommend microwaving as this will cause the meat to dry out.
Test Kitchen Tips
- To get a moist turkey breast keep the lid on your dutch oven while it is roasting. If your lid doesn’t fit, you can cover the top of your dutch oven with aluminum foil instead.
- Place turkey breast on top of the vegetables that are in the bottom of the pan. This will prevent the bottom of the turkey from burning.
- Don’t skip the resting time as this will all the juices to absorb into the meat and prevent them from running out when you carve the turkey.
FAQ
I recommend that you cook your turkey breast covered to help keep the moisture from escaping and drying out your meat.
I used a 6-quart dutch oven. I don’t recommend using anything smaller than a 5 quart dutch oven. As you need a little room around your turkey breast.
To prevent a dry turkey breast, make sure to baste the breast with its own juices every 30 minutes or so. This will keep moisture in the breast.
Serve with:
Here are a few more recipes that will pair well with this easy recipe, and add more flavor to your holiday feast.
- This Slow Cooker Sweet Potato Casserole recipe is my go-to side dish to make for our holiday meals. You only need simple ingredients, the slow cooker does the work so you can save room in the oven.
- Slow Cooker Green Bean Casserole is a great side dish to take to potluck meals, because the slow cooker keeps it warm, and it comes together quickly.
- I don’t know about you, but I think rolls are one of the must-have side dishes for a holiday dinner. And, these Air Fryer Dinner Rolls are a staple at our family meals.
Dutch Oven Turkey Breast
Equipment
- large dutch oven
- saucepan or skillet
Ingredients
- 7 pounds whole turkey breast
- 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
For the gravy
- 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
Instructions
- 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.
- Cover the Dutch oven with its 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.
Notes
- To get a moist turkey breast keep the lid on your dutch oven while it is roasting. If your lid doesn’t fit, you can cover the top of your dutch oven with aluminum foil instead.
- Place turkey breast on top of the vegetables that are in the bottom of the pan. This will prevent the bottom of the turkey from burning.
- Don’t skip the resting time as this will all the juices to absorb into the meat and prevent them from running out when you carve the turkey.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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