Description
This Dutch Oven Turkey Breast recipe offers a succulent and flavorful alternative to a whole turkey, perfect for small gatherings or a cozy family meal. The turkey breast is seasoned with a blend of herbs and spices, browned on the stovetop, and then slow-baked in a Dutch oven with carrots, celery, and broth to create tender, juicy meat infused with aromatic flavors.
Ingredients
Scale
Turkey and Seasonings
- 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 Turkey: Preheat your oven to 350°F. Place the turkey breast on a large pan or cutting board and pat dry thoroughly with paper towels. Rub the turkey all over with olive oil to ensure the seasoning sticks well.
- Mix and Apply Seasoning: In a small bowl, combine dried rosemary, poultry seasoning, garlic powder, paprika, kosher salt, and black pepper. Rub this seasoning mixture all over the turkey breast, including underneath the skin to infuse maximum flavor.
- Brown the Turkey: Heat a large Dutch oven over medium-high heat on the stovetop. Once hot, add the turkey breast and brown it for 5 to 10 minutes, turning to brown all sides evenly. This will develop a rich crust and enhance flavor. Remove the turkey breast from the pot and let it rest briefly.
- Sauté Vegetables: Add the chopped carrots and celery to the Dutch oven. Sauté for about 5 minutes, stirring occasionally with a spoon to coat the vegetables evenly and release their flavors.
- Add Broth and Boil: Pour the turkey or chicken broth into the pot with the vegetables. Allow the mixture to come to a boil while stirring gently. Then remove the Dutch oven from heat.
- Bake the Turkey: Place the turkey breast skin side up on top of the vegetable mixture inside the Dutch oven. Cover with the lid if desired. Transfer the pot to the preheated oven and bake for about 1 hour and 30 minutes. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F at the thickest part of the breast.
- Adjust Cooking Time if Needed: If the turkey has not reached 165°F, continue cooking in 10 to 15-minute increments, checking often to ensure it does not overcook. Cover with the lid if the skin begins to brown too much.
- Rest and Serve: Remove the turkey breast from the oven and transfer it to a cutting board. Let it rest for 15 minutes before slicing. Serve with the pan juices or your favorite premade gravy for a delicious meal.
Notes
- This recipe is perfect for small gatherings and offers a quicker, flavorful alternative to roasting a whole turkey for Thanksgiving or any special occasion.
- Be sure to let the turkey rest after cooking; this allows the juices to redistribute, keeping the meat moist.
- If you prefer, you can use chicken broth instead of turkey broth without compromising flavor.
- Covering the Dutch oven during baking helps prevent the skin from getting too dark while ensuring the turkey cooks evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- 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
