Dutch Oven Turkey Breast

sliced turkey breast on a plate surrounded by vegetables.

4.97 from 30 votes

This Dutch Oven Turkey Breast is moist, tender, and full of flavor. With a crispy skin and a bed of roasted vegetables, you can't go wrong with this meal.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 840kcal

Author: Wendy

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition