This Dutch Oven Turkey Breast is unbelievably tender, juicy, and flavorful. Easy to make with just a few ingredients, both the turkey breast and gravy come together in one pot. It’s the perfect recipe for a small Thanksgiving gathering or a hearty weeknight meal.
There’s a reason why Thanksgiving is my favorite holiday - I love a good turkey dinner!
In fact, I love it so much that I make turkey several times a year. But, since it’s just my fiancé and I at home, roasting a whole turkey isn’t always practical.
That’s why I created this Dutch oven turkey breast recipe.
Made with bone-in turkey breast, this recipe is perfect for the two of us with some leftovers, or for a small holiday gathering. It also has all of the flavor of roasted turkey breast but with a guaranteed moist and tender result from braising.
And the best part? Both the turkey and gravy are made in one pot, so it’s easy to clean up!
Today, I’m walking you through how to make the best Dutch oven turkey breast, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite side dishes to serve with this hearty, one-pot meal.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Turkey Breast- Opt for a fresh or frozen turkey breast that’s been thawed for the best flavor and texture. My 6-quart Dutch oven comfortably fits a 5-pound bone-in turkey breast. Swap bone-in turkey breast for boneless turkey breast, split chicken breasts, or a whole chicken. Adjust cooking time accordingly.
- Vegetables- Finely dice the onion, carrot, celery, and garlic so they cook down and meld into the gravy.
- Herbs- Fresh thyme and bay leaf both impart a subtle, earthy note to the dish. Remove the bay leaf before serving as it’s not meant to be eaten.
- Olive Oil- Use olive oil or another cooking oil with a high smoke point for searing the turkey breast. Avocado oil, sunflower oil, or canola oil can be used in place of olive oil. To use butter, mix 2 tablespoons with 2 tablespoons of high-heat oil to prevent burning.
- Flour- All-purpose flour is used to make the roux, which thickens the gravy.
- Chicken Stock- Chicken stock, chicken broth, or water can be used to make the gravy. If you use water, you may just need to add a little extra salt at the end. You can also swap chicken stock for turkey stock or vegetable stock.
- Kosher Salt- Opt for kosher salt as it does not contain added ingredients like sugar and anti-caking agents like table salt often does.
- Black Pepper- Use freshly cracked black pepper for the best flavor.
🌱 Sustainability Tip: Don't toss those bones! Use them to make turkey stock for soup or gravy. If you're tight on time, freeze them for a rainy day.
Tips for Success
- Use the right size Dutch oven. For a 5-pound turkey breast, a 6-quart enameled Dutch oven works well. If yours is smaller, opt for a smaller turkey breast or cut it into pieces.
- Sear the turkey well. Browning the skin develops flavor in the meat and drippings, which are then used to make delicious gravy.
- Be careful when moving the turkey breast. Use tongs and a wooden spoon to carefully maneuver the turkey in the pot while searing.
- Prioritize the meat over the skin. Remember that crispy skin isn't the main focus of this recipe and that it may soften after braising. Tender and juicy turkey meat is what we’re after here.
- Don't strain the drippings. The caramelized vegetables add tons of flavor to the gravy and are so soft that you'll barely even notice them.
- Season to taste. Taste the gravy before serving and make any necessary seasoning adjustments.
How to Make Dutch Oven Turkey Breast
Here is how to cook a turkey breast in a Dutch oven.
Braise the Turkey Breast
Step 1: Prepare the turkey breast. Preheat oven to 300°F. Remove the giblets and pop-up thermometer from the turkey breast and trim away any excess skin if present. Thoroughly pat the turkey breast dry. Season with salt and pepper.
Step 2: Sear the turkey breast. Heat the olive oil in a large Dutch oven over medium heat. Carefully place the turkey in the pot, breast side down. Add diced vegetables and herbs to the pot around the turkey. Sear the turkey on all sides, about 3-5 minutes per side, for a total of 15 minutes. Use a pair of tongs and a wooden spoon to maneuver it, as turkey breast can be slightly challenging to handle.
Step 3: Braise the turkey breast. Once the turkey is seared on all sides and a fond has formed at the bottom, carefully flip it so the breast side is up. Place the lid on the Dutch oven and transfer it to the preheated oven. Cook for 1 ¼ to 1 ½ hours, or until the internal temperature reaches 165°F on a meat thermometer.
Step 4: Rest the turkey. Remove the turkey from the pot and let it rest on a cutting board for 15-20 minutes while you prepare the gravy. Tent with foil to retain heat and moisture.
Make the Turkey Gravy
Step 5: Reduce the drippings. Remove the bay leaf, then return the Dutch oven to the stovetop over medium heat. Reduce the liquid for approximately 10 minutes or until it thickens, leaving mostly fat drippings and vegetables. Sprinkle flour over the reduced drippings and stir to form a roux.
Step 6: Make the gravy. Reduce the heat to low and cook the roux for 3-5 minutes before slowly whisking in the chicken stock. Continue to whisk to prevent lumps, bringing the gravy to a gentle simmer. Simmer for 2-3 minutes, or until thickened to a spoon-coating consistency. Taste for seasoning and adjust if needed.
Step 7: Carve and serve. Carve the turkey breast by running a knife along the breastbone to remove the meat. Remove the skin, slice, and serve with gravy. Enjoy!
How to Store
You can store cooked turkey in an airtight container in the refrigerator for 3-4 days.
If you want to keep it longer, remove the meat from the bones and place it in a freezer-safe container or plastic bag. The turkey will stay good in the freezer for up to 3 months. Just thaw it overnight in the refrigerator before reheating.
What to Serve with Dutch Oven Turkey Breast
Dutch oven turkey breast is perfect for a small Thanksgiving, and it pairs wonderfully with classic sides like garlic mashed potatoes, herbed sourdough stuffing, cranberry sauce, macaroni and cheese, pumpkin pasta, maple roasted Brussels sprouts, and sautéed butternut squash.
As a sourdough lover, you can’t go wrong with options like sourdough cornbread, buttermilk biscuits, breadsticks, dinner rolls, garlic bread, garlic knots, or a classic sourdough loaf.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Dutch Oven Turkey Breast
Equipment
Ingredients
- 5 pound bone-in turkey breast fresh or thawed from frozen
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- ½ large yellow onion finely diced
- 1 carrot peeled and finely diced
- 1 celery stalk finely diced
- 4 cloves garlic minced
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- ¼ cup all-purpose flour
- 2 cups chicken stock
- Additional kosher salt to taste
Instructions
- Preheat oven to 300°F. Remove the giblets and pop-up thermometer from the turkey breast and trim away any excess skin if present. Thoroughly pat the turkey breast dry. Season with salt and pepper.5 pound bone-in turkey breast, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Heat the olive oil in a large Dutch oven over medium heat. Carefully place the turkey in the pot, breast side down. Add diced vegetables and herbs to the pot around the turkey. Sear the turkey on all sides, about 3-5 minutes per side, for a total of 15 minutes. Use a pair of tongs and a wooden spoon to maneuver it, as turkey breast can be slightly challenging to handle.¼ cup olive oil, ½ large yellow onion, 1 carrot, 1 celery stalk, 4 cloves garlic, ½ teaspoon dried thyme leaves, 1 bay leaf
- Once the turkey is seared on all sides and a fond has formed at the bottom, carefully flip it so the breast side is up. Place the lid on the Dutch oven and transfer it to the preheated oven. Cook for 1 ¼ to 1 ½ hours, or until the internal temperature reaches 165°F on a meat thermometer.
- Remove the turkey from the pot and let it rest on a cutting board for 15-20 minutes while you prepare the gravy. Tent with foil to retain heat and moisture.
- Remove the bay leaf, then return the Dutch oven to the stovetop over medium heat. Reduce the liquid for approximately 10 minutes or until it thickens, leaving mostly fat drippings and vegetables. Sprinkle flour over the reduced drippings and stir to form a roux.¼ cup all-purpose flour
- Reduce the heat to low and cook the roux for 3-5 minutes before slowly whisking in the chicken stock. Continue to whisk to prevent lumps, bringing the gravy to a gentle simmer. Simmer for 2-3 minutes, or until thickened to a spoon-coating consistency. Taste for seasoning and adjust if needed.2 cups chicken stock, Additional kosher salt
- Carve the turkey breast by running a knife along the breastbone to remove the meat. Remove the skin, slice, and serve with gravy. Enjoy!
Video
Notes
- Note: This recipe makes about 4-6 servings of turkey breast and 2 ½ to 3 cups of gravy.
- Quick Tip: A 6-quart or larger Dutch oven is ideal for a 5-pound turkey breast.
- Storage: Store leftover cooked turkey in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Angela says
This was a delightful recipe for cooking a smaller portion of turkey. The gravy was the best I have ever had. Thanks for sharing!
Ashley Petrie, RDN, LDN says
Hi Angela! This makes me so happy to hear! I'm so glad you enjoyed it 🙂