Dutch Oven Roasted Turkey Breast
A simple yet impressive dish suitable for weeknight dinners or holiday gatherings, featuring seasoned turkey breast roasted to perfection in a Dutch oven.
Ingredients
Main Ingredients
- 1 each turkey breast (about 4–6 pounds) Bone-in or boneless works; adjust cooking time slightly for larger pieces.
- 2 tablespoons olive oil Or melted butter for richer flavor.
- 4 cloves garlic, minced
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped Or 1 teaspoon dried.
- 1 tablespoon fresh thyme, chopped Or 1 teaspoon dried.
- 1 cup chicken broth or low-sodium stock Substitute white wine for a brighter jus.
- 1 each onion, quartered
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and place a rack in the center. Choose a 5–7 quart Dutch oven so the breast fits comfortably.
- In a small bowl, stir together the olive oil, minced garlic, salt, pepper, rosemary, and thyme to form a thick paste.
- Pat the turkey breast dry with paper towels and rub the herb-garlic mixture evenly over all sides.
- Spread the quartered onion pieces in the bottom of the Dutch oven and place the seasoned turkey breast on top.
- Pour the chicken broth around the turkey (not over the top).
Cooking
- Cover the Dutch oven with its lid and roast in the preheated oven for about 1½ to 2 hours.
- Start checking the internal temperature at 1 hour 15 minutes; it’s done when an instant-read thermometer reads 165°F (74°C) in the thickest part.
Serving
- Remove the Dutch oven from the oven, transfer the turkey to a cutting board, tent loosely with foil, and let rest for 10–15 minutes.
- Slice against the grain and serve, spooning pan juices over the slices.
Notes
For best results, pat the skin dry before seasoning. The covered Dutch oven keeps the turkey moist; if browning is slow, remove the lid for the last 10–15 minutes.