Description
This Dutch Oven Turkey Breast recipe delivers a juicy, succulent turkey breast with crispy skin, enhanced by a flavorful garlic and herb compound butter and served with a rich homemade gravy. Perfect for holiday dinners or special occasions, it ensures tender meat and aromatic herbs in every bite.
Ingredients
Scale
Turkey and Vegetables
- 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
- 1 lemon (zest and cut into quarters, seeds removed)
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)
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
Instructions
- Defrost Turkey: Transfer frozen turkey to refrigerator 2-3 days before cooking, keeping it in original packaging placed in a bowl to catch drippings.
- Prepare Turkey: 30 minutes before cooking, remove turkey from fridge to come to room temperature. Preheat oven to 350°F. Pat turkey dry with paper towels. Trim any excess skin. Gently lift skin to create a pocket.
- Prepare Vegetables and Herbs: Chop onions, carrots, celery, and herbs. Zest and quarter lemon, removing seeds.
- Make Garlic Herb Butter: In a bowl, combine softened butter, minced garlic, chopped sage, rosemary, thyme leaves, salt, black pepper, red pepper flakes, and lemon zest. Mix well.
- Season Turkey: Sprinkle salt inside the cavity and on the skin. Rub garlic herb butter evenly over the turkey, focusing most under the skin.
- Stuff Turkey: Place a quarter of an onion, some carrot, celery pieces, lemon quarter, and fresh herbs inside the turkey cavity.
- Arrange in Dutch Oven: Place turkey skin side up in the Dutch oven. Surround with remaining onions, carrots, celery, garlic halves, and lemon pieces. Drizzle vegetables with olive oil and season with salt and pepper.
- Roast Turkey: Insert a leave-in meat thermometer into thickest part of breast and set alert to 165°F. Roast uncovered for 20 minutes per pound or until thermometer reads 162-165°F. Tent with foil if skin browns too quickly.
- Rest Turkey: Remove turkey and let rest for 15 minutes before carving.
- Prepare Gravy: Strain turkey drippings into a measuring cup. Melt butter in saucepan over medium-low heat. Whisk in flour and cook 2 minutes to form roux. Gradually whisk in drippings and chicken broth. Add some roasted vegetables and garlic, then blend with immersion blender until smooth. Simmer 5-10 minutes until thickened. Season with salt and pepper.
- Carve Turkey: On a cutting board, cut breast meat from bones along the breastbone, then slice breast against the grain to desired thickness.
- Serve: Arrange turkey slices on platter with roasted vegetables and fresh herbs. Serve with gravy and optionally a squeeze of lemon juice.
Notes
- Use a meat thermometer for perfectly cooked turkey without overcooking.
- Letting turkey rest ensures juicy meat and easier carving.
- Compound butter can be prepared ahead to save time on cooking day.
- If skin browns too fast, cover loosely with foil to prevent burning.
- Leftover turkey drippings make flavorful homemade gravy.
- Save giblets to make stock for extra flavor or discard.
- Slicing against the grain yields tender slices.
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
