Description
This Dutch Oven Turkey Breast recipe offers a flavorful and efficient alternative to roasting a whole turkey, perfect for small gatherings or any festive occasion. The turkey breast is seasoned with a fragrant blend of rosemary, poultry seasoning, garlic, and paprika, then browned and slow-baked with vegetables in a Dutch oven to ensure juicy, tender meat with crispy skin.
Ingredients
Scale
Turkey and Seasoning
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon poultry seasoning
- 2 teaspoons garlic powder
- 1 tablespoon paprika
- 2 teaspoons kosher or sea salt
- 1 teaspoon black pepper
- 1 (4 to 6 pound) turkey breast, skin-on, bone-in
Vegetables and Broth
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cleaned and cut into 1-inch pieces
- 1 cup turkey or chicken broth
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Pat the turkey breast dry with paper towels on a large plate or cutting board. Coat the turkey evenly with olive oil to help the seasoning adhere and promote browning.
- Season the Turkey: In a small bowl, combine dried rosemary, poultry seasoning, garlic powder, paprika, kosher salt, and black pepper. Rub this spice mixture all over the turkey breast, including underneath the skin to maximize flavor infusion.
- Brown the Turkey: Heat a large Dutch oven over medium-high heat on the stovetop. Place the turkey breast skin side down in the Dutch oven and brown it for 5 to 10 minutes, turning carefully to brown all sides evenly. Remove the turkey and set aside to rest briefly.
- Sauté Vegetables: Add the prepared carrots and celery pieces to the Dutch oven and sauté for about 5 minutes, stirring occasionally to ensure even cooking without burning.
- Add Broth and Boil: Pour in the turkey or chicken broth and bring it to a boil in the Dutch oven. This will create a flavorful base for roasting and help keep the turkey moist.
- Roast the Turkey: Remove the Dutch oven from heat. Place the turkey breast skin side up on top of the vegetables and cover with the Dutch oven lid. Transfer the Dutch oven to the preheated oven and bake for 1 hour and 30 minutes, checking the temperature occasionally.
- Check Internal Temperature: Using a meat thermometer, check the thickest part of the turkey breast. It is safe and fully cooked when it reaches an internal temperature of 165°F (74°C). If the turkey isn’t done, continue baking in 10 to 15-minute increments until it hits the safe temperature.
- Rest and Serve: Once done, remove the turkey breast from the Dutch oven and let it rest on a cutting board for 15 minutes before slicing. Serve with the pan juices or your favorite premade gravy for a delicious, moist meal.
Notes
- This Dutch oven turkey breast is a quick, flavorful alternative to cooking a whole turkey, ideal for smaller meals or gatherings.
- Cover the Dutch oven with the lid during baking to prevent over-browning of the skin if necessary.
- Resting the turkey after cooking is essential to allow juices to redistribute, ensuring moist slices.
- You can substitute poultry seasoning with fresh herbs like thyme or sage according to preference.
- For extra flavor, consider adding garlic cloves or onion chunks to the vegetables while sautéing.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2 g
- Sodium: 1495 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 60 g
- Cholesterol: 162 mg
