Name: Dutch Oven Turkey Breast with Garlic Herb Butter Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 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 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); 1 lemon (zest of); 2 teaspoons salt; 1 teaspoon black pepper; ½ teaspoon red pepper flakes; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 2 cups chicken broth

Description

This Dutch Oven Turkey Breast recipe delivers a juicy, succulent, and flavorful roasted turkey breast with crispy skin, enhanced by garlic herb butter and homemade gravy. Perfect for a comforting holiday meal or special dinner.

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

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)
1 lemon (zest of)
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

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Instructions

Preparing the Turkey: If frozen, transfer the turkey breast to the refrigerator 2-3 days before cooking to fully defrost, keeping it in its original packaging placed in a large bowl to catch drippings.
Bring to Room Temperature: Remove the turkey from the refrigerator about 30 minutes before cooking to allow it to come to room temperature for even roasting.
Prepare Vegetables and Herbs: Chop the onions, carrots, celery, and herbs as directed. Zest the lemon and cut it into quarters, removing any visible 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 small bowl and mix well.
Preheat Oven: Set the oven to 350°F (175°C) to preheat while preparing the turkey.
Prepare Turkey Breast: Unwrap the turkey, pat dry the skin with paper towels, trim excess skin if desired, and discard giblets if present. Sprinkle salt inside the cavity and all over the skin.
Apply Herb Butter: Gently lift the skin of the turkey breast to create a pocket and rub the garlic herb butter generously under the skin and all over the outside of the turkey.
Stuff Cavity and Arrange in Dutch Oven: Place a quarter of an onion, carrot, celery, a lemon quarter, and fresh herbs inside the cavity. Place the turkey breast skin side up in the dutch oven. Surround with remaining onions, carrots, celery, garlic halves, and lemon pieces. Drizzle olive oil and season veggies with salt and pepper.
Insert Meat Thermometer: If available, insert a leave-in meat thermometer into the thickest part of the turkey breast and set to alert at 165°F.
Roast the Turkey: Roast uncovered for 20 minutes per pound, or until the internal temperature reaches 165°F. Check skin periodically to avoid burning; tent loosely with foil if needed.
Rest the Turkey: Remove from oven and allow the turkey breast to rest for 15 minutes before carving to let juices redistribute.
Make the Gravy: Strain the turkey drippings into a measuring cup. Melt butter in a saucepan over medium-low heat and whisk in flour to form a roux, cooking for 2 minutes while stirring. Gradually whisk in turkey drippings and chicken broth, then add roasted vegetable pieces and garlic. Blend with an immersion blender until smooth. Simmer for 5-10 minutes until desired thickness is reached. Season with salt and pepper to taste.
Carve Turkey: Using a sharp knife, carefully cut the breast meat away from the bone, then slice against the grain to the desired thickness.
Serve: Arrange turkey slices with roasted vegetables and fresh herbs on a platter, serve with homemade gravy and an optional squeeze of fresh lemon juice.

Notes

Using a leave-in meat thermometer is highly recommended for perfectly cooked turkey.
Allow turkey to rest after roasting to ensure juicy slices.
If skin starts to darken too much during roasting, loosely tent with foil to prevent burning.
Save giblets for stock if available, or discard.
For extra flavor, add the gravy packet from the turkey if provided into the homemade gravy.

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