Go Back

Dutch Oven Turkey Breast

Dutch oven turkey breast roasts uncovered over carrots, celery, and onion until the skin is browned and the thickest part reaches 165°F. A seasoned butter rub under and over the skin helps keep each slice tender and flavorful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
resting 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, thawed
  • 4 tbsp unsalted butter softened
  • 3 cloves garlic minced
  • 1 tsp thyme dried
  • 1.5 tsp salt kosher
  • 0.5 tsp black pepper
  • 1 yellow onion medium, quartered
  • 2 carrots medium, cut into 2-inch pieces
  • 2 ribs celery cut into 2-inch pieces
  • 1 cup chicken broth low-sodium

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 350°F.
  2. Pat the turkey breast dry with paper towels.
  3. In a small bowl, mix the butter, garlic, thyme, salt, and pepper.
  4. Gently loosen the turkey skin.
  5. Spread half the butter mixture underneath the skin.
  6. Rub the rest of the butter mixture over the skin.
  7. Put the onion, carrots, and celery in a 6-quart Dutch oven.
  8. Pour in the broth.
  9. Set the turkey breast skin-side up on the vegetables.
  10. Roast uncovered for 1 1/2 to 2 hours, until a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  11. Tent loosely with foil if the skin browns too quickly.
  12. Transfer the turkey to a cutting board.
  13. Tent loosely with foil.
  14. Let it rest for 20 minutes before carving.

Notes

For the most reliable doneness check, insert the thermometer into the thickest part of the breast without touching bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. Dairy-free butter can be used as a swap.