This Easy Roasted Dutch Oven Turkey Breast Recipe is perfect for anyone hosting Thanksgiving dinner for a smaller group and doesn't want to deal with the entire turkey. This easy recipe roasts a turkey perfectly with crispy golden brown skin and tender breast meat.
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Table of contents
Why You'll Love This Dutch Oven Turkey Breast Recipe!
For years my family had a very small gathering for Thanksgiving. Because no one in the family preferred dark meat, my mom began experimenting with cooking a small turkey breast instead of the whole bird. This resulted in the perfect juicy turkey breast with crispy skin!
For the best results, I like to roast a bone-in turkey breast because I think it gives better flavor and is just like the traditional turkey we are accustom to. With one simple tip we can easily achieve crispy turkey skin and a juicy turkey breast flavored with fresh herbs and aromatic vegetables.
Once you try a roast turkey breast, you'll want to make this for more than just the holidays! This is an easy Sunday dinner that really takes only a few minutes to prepare and pop in the oven. You can have an amazing easy dinner with plenty of leftovers for the week.
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Equipment Needed
Lodge Dutch oven- you will need a large Dutch oven to hold the turkey breast. My Dutch oven is a 4.5 quart which was barely big enough but I made it work. Most cast iron Dutch ovens are oven safe to 500° F but read the manufacturer instructions for your specific model.
aluminum foil- this is very important to have on hand because this will keep the skin from over browning during the last minutes of roasting.
Key Ingredients
turkey breast- this recipe is for a bone-in, skin-on turkey breast. This is the perfect turkey for any family that prefers white meat over dark meat. You can make this recipe with a boneless turkey breast but the cook time will need to be adjusted.
butter- butter keeps the turkey breast moist and also gives lots of flavor.
fresh garlic- I like the flavor of fresh garlic over garlic powder. One clove is the perfect amount to chop and add to the butter mixture.
Step-By-Step Instructions
Preparing Turkey
Preheat oven to 475° F.
Chop the onion and celery into large pieces and scatter a few pieces into the bottom of the Dutch oven for the turkey to rest on. Pat the turkey skin dry with paper towels and place the turkey breast on top of the vegetables inside the Dutch oven.
Next add the onion, thyme sprigs, fresh rosemary, parsley and sage leaves to the cavity of the turkey. I like to wedge a few larger pieces of celery to help hold everything in place.
Flip the turkey over and loosen the skin from the turkey so that you can rub the turkey with olive oil first. Make sure to get under the skin and rub the skin with olive oil.
Add softened butter, fresh rosemary, sage, thyme, parsley, garlic, salt, black pepper and dry mustard to a small bowl.
Then again use your fingers to rub the turkey with the butter herb mixture under the skin and on top of the skin. This will not only flavor the turkey but add lots of moisture to the lean turkey meat.
Roasting Turkey
Place the turkey in the Dutch oven breast side up and place in the preheated oven for 25-30 minutes at 475° F. This is the secrete to achieving the perfectly golden brown crispy skin. After the first 30 minutes, lower the oven temperature to 350° F to finish roasting. Keep an eye on the turkey and when the skin is crisp and sufficiently browned, make a tent with aluminum foil to place over the turkey to prevent it from over browning.
Cook the turkey until the internal temperature with an instant-read meat thermometer reaches 165° F. It is always best to insert the thermometer in the thickest part of the breast to test the temperature.
Once the turkey is cooked to the appropriate temperature, carefully remove the turkey from the oven and allow turkey to rest for 30 minutes before slicing. Resting the turkey is important because if you cut a very hot piece of meat all of the juices will run out. By giving it time to rest the juices will redistribute resulting in a moist turkey. Transfer the turkey to a large cutting board to slice the turkey.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. Leftover turkey is perfect for sandwiches, turkey cranberry sliders or turkey and dumplings.
Expert Tips
- Pat the turkey dry with paper towels before rubbing with olive oil. This will remove moisture that could steam the turkey and keep it from browning properly.
- For crispy brown turkey skin start the turkey at 475° F for the first 30 minutes and lower the temperature to 350° F for the remaining roasting time.
- Tent the turkey with aluminum foil after the turkey has browned to prevent over browning the skin.
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Easy Roasted Dutch Oven Turkey Breast Recipe
Equipment
- Dutch Oven
Ingredients
Turkey Breast
- 1 5-8 pound turkey breast, if frozen thaw completely
- sprigs fresh rosemary
- sprigs fresh thyme
- fresh sage leaves
- fresh parsley
- 1 stalk celery
- 1 large onion
- 2 tablespoons olive oil
Herbed Butter
- 4 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon thyme leaves, removed from stem
- 1 teaspoon chopped fresh sage leaves
- 1 teaspoon chopped fresh parsley
- ½ teaspoon dry mustard
Instructions
- Preheat oven to 475° F.
- Cut onion and celery into large chunks. Place half of the onion and celery into the bottom of the Dutch oven.
- Make sure the turkey breast is completely thawed if frozen. Remove any packets from inside (some come with gravy packets) and pat dry with paper towels.
- Place the turkey on top of the vegetables inside the Dutch oven. Add the remaining onion, herbs and celery to the cavity of the turkey.
- In a small bowl add soften butter, chopped fresh herbs, garlic, salt pepper and dry mustard and mix well.
- Carefully lift the skin so that you can rub the breast of the turkey with olive oil. With careful maneuvering you can slide your hand under the skin. Thoroughly coat the breast and the skin with olive oil.
- Rub the butter mixture between the skin and on top of the skin as well. Once the turkey is coated place breast side up in the Dutch oven.
- Place the Dutch oven inside the preheated oven and time for 25-30 minutes at 475° F. After the first 30 minutes the turkey skin will be golden brown and crispy. Reduce the temperature to 350° F and continue to roast until the internal temperature reaches 165° F. Use a meat thermometer to check the temperature in the thickest part of the turkey breast. To prevent the skin from over browning make a tent with aluminum foil to shield the turkey breast.
- Once turkey reaches the appropriate temperature remove from the oven and allow to rest for 30 minutes before slicing.
- Transfer the turkey to a cutting board and cut into slices.
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