Dutch Oven Turkey Breast
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.
Servings 5 servings
Calories 318kcal
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!
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.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 9g | Protein: 39g | Fat: 13.5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.5g | Cholesterol: 95mg | Sodium: 727mg | Potassium: 459mg | Fiber: 1g | Sugar: 1.5g | Vitamin C: 3.5mg | Calcium: 33mg | Iron: 1.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.