Description
This Dutch Oven Turkey Breast recipe features a perfectly roasted 6-8 pound bone-in, skin-on turkey breast slathered with a garlic herb butter and served with homemade savory gravy. The turkey is roasted with aromatic vegetables and fresh herbs, resulting in juicy, flavorful meat with crispy skin. Ideal for a comforting family meal or special occasion.
Ingredients
Scale
Turkey and Vegetables
- 6-8 pound turkey breast (bone in, skin on, giblets removed)
- 2 medium onions (peeled, quartered, stem ends trimmed)
- 4 medium carrots (cut in half lengthwise, then in 2 inch chunks)
- 3 celery stalks (cut in half lengthwise, then in 2 inch chunks)
- 1 head of garlic (sliced in half exposing the cloves, loose pieces of peeling removed)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 lemon (zest and cut into quarters, seeds removed)
Garlic Herb Butter
- 1 stick butter (softened, 8 tablespoons/½ cup)
- 5 cloves garlic (minced)
- 3 sprigs fresh sage (about 2 tablespoons when finely chopped)
- 3 sprigs fresh rosemary (about 2 tablespoons when finely chopped)
- 15-20 sprigs fresh thyme (leaves removed, about 2 tablespoons)
- Zest of 1 lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
Gravy
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups chicken broth
Instructions
- Defrost Turkey: If the turkey is frozen, transfer it to the refrigerator 2-3 days before cooking to thaw completely, keeping it in its original packaging placed in a large bowl to catch drippings.
- Bring to Room Temperature: Remove the defrosted turkey from the refrigerator about 30 minutes before cooking.
- Prepare Vegetables and Herbs: Chop onions, carrots, celery, garlic, and fresh herbs. Zest and quarter the lemon, removing any seeds.
- Make Garlic Herb Butter: Combine softened butter, minced garlic, chopped sage, rosemary, thyme leaves, lemon zest, salt, black pepper, and red pepper flakes in a bowl and mix well.
- Prep Turkey: Preheat the oven to 350°F. Unwrap the turkey, pat dry with paper towels, trim any excess skin. Gently loosen the skin to create a pocket. Sprinkle salt evenly inside and outside the turkey, including the cavity.
- Apply Butter Rub: Rub the garlic herb butter mixture evenly all over the turkey, focusing mostly under the skin for enhanced flavor and moisture.
- Arrange in Dutch Oven: Stuff the turkey cavity with a quarter of an onion, some carrot and celery pieces, a lemon quarter, and fresh herbs. Place the turkey breast-side up in the Dutch oven. Insert a leave-in meat thermometer into the thickest part of the breast, set to alert at 165°F. Surround the turkey with remaining vegetables, garlic halves, and lemon pieces. Drizzle the veggies with olive oil and season with salt and pepper.
- Roast Turkey: Roast uncovered for 20 minutes per pound (about 2.5 hours for 8 pounds), until internal temperature reaches 165°F. If skin browns too quickly, tent loosely with foil to prevent burning.
- Rest Turkey: Remove the turkey from the oven and let it rest for 15 minutes before carving to retain juices.
- Make Gravy: Strain drippings from the Dutch oven into a glass measuring cup. In a saucepan over medium-low heat, melt butter, then whisk in flour to form a roux. Cook for 2 minutes, whisking constantly. Gradually whisk in turkey drippings and chicken broth. Add some roasted vegetables and garlic from the pan and blend with an immersion blender until smooth. Simmer for 5-10 minutes until thickened. Season with salt and pepper to taste.
- Carve Turkey: Place the turkey on a cutting board. Use a sharp knife to cut along one side of the breastbone, gently separating the breast meat from the bones. Repeat on the other side. Slice the breast meat against the grain to desired thickness.
- Serve: Arrange turkey slices and roasted vegetables on a serving platter. Pour gravy over the top or serve on the side. Optionally, top with a squeeze of fresh lemon juice for brightness.
Notes
- Use a leave-in meat thermometer for perfectly cooked turkey without guesswork.
- Letting the turkey rest after roasting ensures juicier, more tender meat.
- If the skin gets too dark during roasting, cover loosely with foil to prevent burning.
- You can prepare the garlic herb butter and herb prep a day ahead to save time.
- Use fresh herbs for best flavor; dried herbs can alter the taste and quantity needed.
- Leftover turkey and gravy make excellent sandwiches or soups.
- Make sure to dry the turkey skin well before applying butter for crispy skin.
Nutrition
- Serving Size: 1 serving
- Calories: 594 kcal
- Sugar: 5 g
- Sodium: 2067 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 100 g
- Cholesterol: 257 mg
