Dutch Oven Turkey Breast

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Do we need to go through the trouble of roasting a whole turkey if we're just having a small get together?

No, no we do not, this turkey breast is beyond perfect.  Not only is it elevated thanks to the use of fresh herbs, but it’s cooked in a dutch oven giving it the best flavor and texture!

Ingredients

We’re keeping the ingredients simple, fresh and to a minimum.  Let's talk about them:

• Bone-in turkey breast - I got mine at Trader Joe’s, but you can get one pretty much anywhere.  I recommend getting a fresh, bone-in breast if you can. 
• Butter - for making the herb butter that you’ll spread over the turkey.  You can use salted or unsalted butter.  I used salted (because I don’t have unsalted), but if you’re worried about sodium, go ahead and use unsalted butter. 
• Pepper and salt - for seasoning.  I tend only to use kosher or sea salt, table salt has a very different flavor and I haven’t tested this recipe with table salt. Please use kosher or sea salt if you have it! 
• Garlic - minced, to add flavor to the meat. 
• Rosemary, sage, and thyme - for a fresh, herb-y flavor.  Feel free to use a little more or less than the recipe calls for depending on your preferences.  
• Lemon - add some zest to your herb butter, it adds a lot of brightness to the flavor of your meat! Then slice the rest to use at the bottom of your dutch oven. 
• Celery + onion - for lining the bottom of the dutch oven, it’ll also add moisture and flavor to your pan drippings which you can use to make gravy. 

How to make it + YouTube video

Feel free to watch my YouTube video if you’re a more visual learner - it’s quick, but scroll down to the recipe card for the full instructions. 

The process to make this Turkey Breast is so easy, here’s how we do it:

• Preheat your oven to 350°F.
• Mix it up: Combine butter, pepper, salt, garlic, herbs, and lemon zest.
• Butter it up: Pat the turkey dry, then rub that herby butter all over (and under the skin!).
• Layer the flavor: Add celery, onion, and lemon slices to your Dutch oven.
• Roast time: Set the turkey on top, cover, and bake for 20 minutes.
• Uncover & finish roasting: Keep roasting until the internal temp hits 165°F. ~20 minutes per pound.
• Rest & slice: Let it rest 15 minutes, then carve and enjoy!

Best Dutch oven for roasting a bone-in turkey breast

Hands down, this one >>> GET MY FAVORITE STAUB BRAISER HERE >>>

It’s made in a dutch oven, I’m using my braiser technically, so that you can see the recipe, it’s not easy to photograph if it’s in my 5.5 Staub. You can use any 3.5-5.5 qt dutch oven or deep braiser.  

Again, I’m using the Staub 3.5 qt braiser - I use it for almost all of my recipes, like this Tarragon Chicken and this Feta Chicken and I’m a huge fan of this particular kitchen tool.  When I tell you I couldn't live without it what I mean is life would be a lot less fun.  A little dramatic but it is what it is!

Why use a Dutch oven to roast a turkey breast?

A Dutch oven locks in moisture, keeping the turkey breast juicy while it roasts.

The heavy lid and thick walls ensure even heat distribution for perfectly cooked, juicy meat. Plus, it naturally creates flavorful pan juices and bastes the breast as it cooks.  

How long to cook a turkey breast in a dutch oven?

Keep in mind, this recipe is written for a 3.5 pound bone-in turkey breast.  Depending on the weight of yours and thickness, it’s best to plan for 20 minutes per pound at 350 degrees Fahrenheit.  

Additionally, I don’t recommend skipping the rest time, because that allows the juices to settle in.  If you slice into it right away, it’ll probably dry out.  Don’t worry, it won’t get cold sitting on your counter for 15-20 minutes. 

FAQ's about this recipe - there are 2 big ones...

How do you get crispy skin? And what do I do if my turkey isn’t browning? 
The answer to both of these questions is - if you’re all done cooking the turkey breast and the internal temperature is 165 degrees F, you’re going to remove it from the oven, baste a light layer of olive oil over the top, and return it to your broiler for 2 minutes.  Keep an eye on it, be sure not to go from non-brown skin to charred skin.  

Do I need to brine it?
Because we’re using a dutch oven here, brining really isn’t necessary.  And since this is a simple recipe, we’re skipping that step.  The dutch oven will lock in plenty of moisture and you’ll get juicy, even results when cooking with this method.

Having a small family Thanksgiving or Friendsgiving? Serve this Turkey Breast with these sides!

If you're hosting a small family Thanksgiving meal or intimate Friendsgiving, try serving this Dutch Oven Turkey Breast with these incredible sides!

The Green Bean Casserole is a must, Mashed Potatoes and Turkey are practically inseparable. The Apple Arugula Salad is colorful and fresh. And the ACV Mocktail is fun and refreshing.

Dutch Oven Turkey Breast

This elevated Dutch Oven Turkey Breast is flavorful, juice, and perfect for any night of the week!

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Resting Time: 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Course: Main Course

Cuisine: Thanksgiving

Keyword: Dutch Oven Bone-In Turkey Breast, Dutch Oven Turkey Breast

Servings: 4 people

Ingredients

• 1 bone-in turkey breast 3.5 pounds
• 1 stick butter softened
• ½ tsp pepper
• ½ tsp salt kosher or sea salt
• 2 cloves garlic minced
• ½ tsp fresh rosemary chopped
• ½ tsp fresh sage chopped
• ½ tsp fresh thyme chopped
• 1 lemon sliced, + ½ tsp zest reserved
• 2 ribs celery cut into 2-inch pieces
• 1 large onion cut into thick slices

Instructions

• Preheat your oven to 350 degrees Fahrenheit.
• In a bowl, combine the butter, pepper, salt, minced garlic, chopped herbs, and lemon zest. Stir until combined.
• With a paper towel, pat your turkey breast until it’s dry and then rub the butter mixture all around the turkey breast, and under the skin.
• In a seasoned dutch oven, arrange the chopped celery ribs, onion and sliced lemon in the center.
• Place the buttered turkey breast on top of the vegetables and lemons, and cover.
• Roast covered for 20 minutes, then remove the cover and continue to roast until the internal temperature reaches 165 degrees F. As a general guide, it’s going to be roasting for 20 minutes per pound. Mine is 3.5 pounds and I roasted it for 1 hour and 10 minutes.
• Remove from the oven and allow it to rest for 15 minutes before carving.

Notes

IF YOUR SKIN ISN’T BROWNING OR CRISPING UP
If you’re all done cooking the turkey breast and the internal temperature is 165 degrees F, you’re going to remove it from the oven, baste a light layer of olive oil over the top, and return it to your broiler for 2 minutes. Keep an eye on it, be sure not to go from non-brown skin to charred skin.

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