Cooking a moist, tender turkey breast is easier than you think if you use a dutch oven. A dutch oven is a thick, heavy pot with a tight-fitting lid that helps circulate heat and seal in moisture. This makes it the perfect vessel for braising tough cuts of meat until fork-tender or roasting poultry so it stays incredibly juicy.
In this simple guide, I’ll walk you through how to cook a perfect turkey breast in a dutch oven with just a few easy steps. Keep reading to learn the benefits of using a dutch oven, helpful tips for success, and a step-by-step method to roast your own juicy turkey breast.
Why Use a Dutch Oven for Turkey Breast?
There are a few key reasons why a dutch oven results in the most flavorful and tender turkey breast
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Even heating The thick heavy material of a dutch oven distributes heat evenly from the bottom and sides. This prevents hot spots and dry patches.
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Moisture retention: When seared and roasted in a covered dutch oven, the turkey breast essentially braises in its own juices. The tight lid traps in steam to keep the meat incredibly moist.
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Versatility: A dutch oven can be used on the stovetop to sear and roast in the oven. This builds great flavor by caramelizing the skin before roasting.
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Perfect size Typical dutch oven sizes like 5 or 6 quarts can easily fit a 3 to 5 pound turkey breast Larger roasts may require special roasting pans
By cooking your next turkey breast in a preheated dutch oven, you’ll be rewarded with a golden brown exterior protecting tender, juicy meat inside.
Tips for Dutch Oven Turkey Breast Success
Follow these tips to ensure turkey breast perfection using your dutch oven:
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Use fresh herbs: Chopped fresh rosemary, thyme, sage impart great flavor when added to compound butter slathered under the skin. Dried herbs work too.
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Boost moisture: Line the bottom of the dutch oven with aromatics like onions, carrots, and celery. Sprinkle with broth or wine.
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Preheat properly: Heat the empty dutch oven in the oven before adding turkey to prevent sticking and help it brown.
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Watch the temp: Roast turkey breast around 375°F until it registers 165°F internally. Cover halfway then uncover to crisp the skin.
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Let it rest: Allow the turkey breast to rest at least 10-15 minutes before slicing for incredibly juicy results. The temp will rise 5-10 degrees.
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Carve carefully: Use a sharp knife to carefully slice the turkey breast across the grain for the most tender texture.
Follow this simple step-by-step method for roasting turkey breast in a dutch oven and you’ll have a beautiful main course or centerpiece for upcoming holidays like Thanksgiving or Christmas dinner.
Step-by-Step Instructions
Ingredients Needed:
- 4 pound boneless, skin-on turkey breast
- 1⁄2 cup butter, softened
- 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
- 2 tablespoons fresh chopped rosemary (or 2 teaspoons dried)
- 2 cloves garlic, minced
- 1 large onion, cut into wedges
- 1 cup turkey or chicken broth
- Salt and pepper to taste
Steps:
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Prep the turkey: Rinse the turkey breast under cold water and pat dry completely with paper towels. Using your fingers, carefully loosen the skin from the meat, being careful not to tear it.
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Make compound butter: In a small bowl, combine the softened butter, thyme, rosemary, garlic, salt, and pepper. Mix well until fully incorporated.
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Rub butter under skin: Use your hands to rub the compound butter all over the turkey breast meat and underneath the loosened skin. Cover evenly.
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Arrange dutch oven: Place the onion wedges in a single layer across the bottom of the dutch oven. Pour the broth over the onions. Place the seasoned turkey breast on top.
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Preheat and roast: Preheat the oven to 375°F. Once hot, place the covered dutch oven in the oven and roast for 60-75 minutes until the internal temp of the thickest part of breast registers 165°F.
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Rest: Carefully remove the dutch oven from the oven. Tent loosely with foil and let rest 10-15 minutes before slicing to allow juices to redistribute.
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Carve and serve: Transfer the turkey breast to a cutting board and slice carefully across the grain. Arrange slices on a platter and pour over any collected juices. Serve warm.
FAQs
How long should I roast a 5 pound turkey breast?
For a 5 pound turkey breast, plan on roasting approximately 1 1⁄2 to 1 3⁄4 hours based on 20 minutes per pound. Check the internal temp with a meat thermometer for doneness.
Can I stuff the turkey breast when cooking in a dutch oven?
Yes, you can stuff the turkey breast cavity as long as you use a food-safe cooking thermometer to ensure the center of the stuffing reaches 165°F. The dutch oven provides even heat circulation to cook stuffing.
What if my turkey breast skin isn’t browning?
If the skin isn’t getting crispy and browned, try brushing it with melted butter or oil before cooking. Also, make sure you properly preheated the dutch oven before adding turkey. Uncover for the last 20-30 minutes.
What should I do if turkey breast is undercooked?
If the turkey breast is undercooked, tent it with foil and continue roasting until it reaches an internal temperature of 165°F. The residual heat will finish cooking it without overdrying the meat.
Can I cook a frozen turkey breast in my dutch oven?
For food safety and best results, defrost frozen turkey breast completely in the refrigerator before seasoning and cooking. Starting with frozen turkey radically increases required cook time.
More Delicious Ways to Use a Dutch Oven
A dutch oven isn’t just for roasting poultry. This versatile, heavy-duty pot works wonders for all kinds of recipes:
- Braise tough cuts of meat into fall-off-the-bone tenderness like beef stew or pot roast
- Simmer bean or lentil soups, chili, and curries
- Bake artisan bread with a crackly crisp crust
- Slow cook oatmeal, grains, beans, or grits overnight
- Deep fry chicken wings, donuts, or french fries
- Prepare cobblers, crisps, or even cakes for camping
- Simmer stews, sauces, and pasta dishes on the stovetop
With just a few tips and easy steps, you can use your dutch oven to roast an incredibly juicy, flavorful turkey breast for holidays or any time. Follow this guide for tender results your family and friends will rave about.
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Generously seasoned and topped with a sweet and tangy glaze, this turkey meatloaf is a healthier, flavorful twist on a classic.
- &frac23 cup ketchup
- &frac13 cup dark brown sugar, packed
- 1½ tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 1¼ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1½ tablespoons Worcestershire sauce
- 1½ tablespoons Dijon mustard
- 2 large eggs
- 2 pounds ground turkey (93/7)
- ¾ cup Italian seasoned breadcrumbs
- A few springs chopped fresh parsley, for garnish (optional)
- Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
- Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
- Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
- In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
- Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
- Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.
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- Per serving (6 servings)
- Calories: 413
- Fat: 17g
- Saturated fat: 4g
- Carbohydrates: 33g
- Sugar: 20g
- Fiber: 2g
- Protein: 35g
- Sodium: 1086mg
- Cholesterol: 166mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
What You’ll Need To Make Turkey Meatloaf
- Ketchup – Forms the base of the glaze, adding a classic, slightly sweet tomato flavor.
- Dark brown sugar – Adds rich sweetness and depth to the glaze.
- Apple cider vinegar – Brings acidity to balance the sweetness in the glaze, brightening the flavor.
- Dijon mustard – Adds a tangy kick, enhancing both the glaze and the meatloaf.
- Olive oil – Used to sauté the aromatics, adding richness to the meatloaf.
- Yellow onion and garlic – Add moisture, mild sweetness, and an earthy aroma as the savory foundation.
- Paprika and dried thyme – Bring a warm, smoky, and earthy flavor that complements the turkey.
- Worcestershire sauce – Adds umami and richness, enhancing the meatiness of the turkey.
- Eggs – Bind the meatloaf together, providing structure and moisture.
- Ground turkey (93/7) – Use 93/7 for a lean yet tender meatloaf.
- Italian seasoned breadcrumbs – Add body and help absorb moisture, keeping the meatloaf juicy and firm.
- Fresh parsley – For a fresh, colorful garnish.
- Jump to the printable recipe for precise measurements
Start by making the glaze: In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and mustard until smooth.
Next, heat the olive oil in a small pan and add the onions. Cook until they’re softened, then stir in the garlic and cook for another minute or two.
Meanwhile, in a large bowl, whisk together 1/4 cup of the glaze, Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and eggs until well combined.
Mix in the onion mixture, bread crumbs, and turkey.
Use your hands to mix it all together.
Form two loaves directly on a foil-lined baking sheet and spread the remaining BBQ glaze over top.
Bake for 40 to 45 minutes. I prefer this “free-form” meatloaf to those made in a loaf pan; clean-up is so much easier and all the extra fat is able to ooze out during baking.
Scrape the fat away from the loaves, transfer to a platter, and slice. The cooked meatloaf will keep in the fridge for several days and can be reheated in the microwave. Leftovers make excellent meatloaf sandwiches and freeze well, too.
