Description
This Dutch Oven Turkey Breast recipe delivers a juicy, succulent turkey breast with crispy skin, infused with garlic herb butter and served with a rich homemade gravy. Perfect for a comforting and flavorful main course.
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 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 finely chopped)
- 3 sprigs fresh rosemary (about 2 tablespoons finely chopped)
- 15-20 sprigs fresh thyme (leaves removed, about 2 tablespoons)
- 1 lemon (zest only)
- 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
- Prepare Turkey in Advance: If frozen, transfer the turkey to the refrigerator 2-3 days before cooking to defrost while still in its original packaging placed in a large bowl.
- Preheat and Prep: About 30 minutes before cooking, remove the turkey from the refrigerator. Chop vegetables and herbs; zest and quarter the lemon, removing seeds.
- Make Garlic Herb Butter: Combine softened butter, minced garlic, chopped sage, rosemary, thyme leaves, lemon zest, salt, black pepper, and red pepper flakes in a small bowl, mixing thoroughly.
- Prepare Turkey: Preheat oven to 350°F. Unwrap and pat dry the turkey breast. Trim excess skin. Lift skin carefully to create a pocket. Season inside and out generously with salt. Rub the garlic herb butter mixture mostly under the skin over the turkey breast.
- Stuff and Arrange: Fill the cavity with a quarter of onion, some carrots, celery, a lemon quarter, and fresh herbs. Place turkey skin side up in the Dutch oven. Insert a leave-in meat thermometer into the thickest part of the breast and set to alert at 165°F. Surround turkey with remaining chopped vegetables, garlic halves, lemon pieces, drizzle with olive oil, and season with salt and pepper.
- Roast: Roast uncovered for 20 minutes per pound, or until internal temperature reaches 165°F. Monitor skin; tent with foil if browning too quickly.
- Rest: Remove turkey and allow to rest for 15 minutes before carving.
- Make Gravy: Strain drippings into a measuring cup. In a saucepan, melt butter over medium low heat, whisk in flour to form a roux, cook 2 minutes. Gradually whisk in turkey drippings and chicken broth. Add roasted vegetables from the drippings and blend with an immersion blender until smooth. Simmer 5-10 minutes until thickened; season with salt and pepper.
- Carve: Slice the turkey breast from the bone, then cut into slices against the grain to desired thickness.
- Serve: Arrange turkey slices and roasted vegetables on a platter with fresh herbs. Serve with gravy and optional lemon juice squeeze.
Notes
- Ensure the turkey is fully thawed before starting for even cooking.
- Use a leave-in meat thermometer for perfectly cooked turkey.
- Tent with foil during roasting if skin browns too fast to prevent burning.
- The garlic herb butter can be made a day in advance to let flavors meld.
- For a thicker gravy, simmer longer or add a slurry of flour and water.
- Leftover gravy stores well refrigerated for up to 3 days.
- Use fresh herbs for best flavor but dried herbs can be substituted at half the amount.
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
