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