Cooking Juicy, Flavorful Turkey Breast in a Dutch Oven

Cooking a moist and delicious turkey breast can seem intimidating, but it doesn’t have to be with the right technique! A dutch oven is the perfect vessel for roasting turkey breast to tender, juicy perfection. Here’s everything you need to know about cooking turkey breast in a dutch oven.

Why Cook Turkey Breast in a Dutch Oven?

A dutch oven is a thick, heavy pot with a tight-fitting lid. This construction makes it excellent for braising, stewing, and roasting. The thick walls retain heat well to cook the turkey breast evenly. The tight lid seals in moisture so the lean breast meat stays juicy.

Unlike roasting in the oven, a dutch oven creates a little steam environment The moisture released from the turkey can’t escape, so it condenses on the lid and falls back over the breast This self-basting action helps ensure a tender, moist result every time.

Choosing a Dutch Oven

When selecting a dutch oven for turkey breast, bigger is better. Go for at least a 6 quart size so there’s ample room for the breast to cook evenly. Oval or round dutch ovens both work well.

Enameled cast iron, bare cast iron, and ceramic dutch ovens are all excellent options. Cast iron retains heat extremely well for even cooking. Enameled cast iron makes cleanup easy. Ceramic dutch ovens are lightweight and won’t react with acidic ingredients.

Prepping the Turkey Breast

A bone-in, skin-on turkey breast is ideal for dutch oven roasting. The bone adds flavor and helps the meat cook evenly. The skin gets beautifully crisp and golden.

Thaw frozen breast for 1-2 days in the fridge before cooking. Rinse the breast and pat it completely dry with paper towels. Let it sit out at room temperature as the oven preheats; this helps it cook more quickly and evenly.

Brush or rub the skin liberally with oil or butter. Sprinkle generously with salt and pepper or dried herbs. Stuff the cavity with lemon, garlic, and fresh herbs for extra flavor.

Adding Aromatics to the Pot

For delicious turkey flavor, add aromatics like onions, carrots, celery, and fresh herbs to the pot. Toss the vegetables with olive oil, salt, and pepper before placing the breast on top. They’ll roast along with the turkey and add great flavor to gravy later.

Tuck whole unpeeled garlic cloves and lemon slices around the breast to infuse it with their bright, fresh flavors as it cooks. Sprinkle extra fresh herbs over and around the turkey.

Cooking Time and Temperature

Cook the turkey breast at 325°F, covered, for about 20 minutes per pound. For example, a 5 pound breast would take 100 minutes. Check the internal temperature in the thickest part with a meat thermometer. Turkey is safely cooked at 165°F.

If the skin isn’t browned enough, finish it under the broiler for 5 minutes watching closely to avoid burning. Let the cooked breast rest for at least 15 minutes before carving.

Making Turkey Gravy

One of the best parts of cooking turkey in a dutch oven is that the gravy comes together in the same pot. After removing the breast, pour the drippings and vegetables into a fat separator. Let the fat rise to the top, then pour off the clear gravy underneath.

Whisk a bit of flour into the gravy to thicken it. Add chicken or turkey broth as needed for volume. Season with salt, pepper, herbs, garlic powder, or onion powder. Drizzle the rich gravy over sliced turkey breast for an easy, delicious finish.

Serving Suggestions

Turkey breast cooked in a dutch oven pairs wonderfully with classic Thanksgiving side dishes like:

• Fluffy mashed potatoes or potato gratin
• Herb stuffing or cornbread dressing
• Roasted Brussels sprouts with bacon
• Cranberry sauce
• Warm rolls with butter
• A crisp green salad

It’s also delicious in sandwiches, salads, and casseroles after the big meal. Use the bones to make nourishing turkey broth.

Turkey Breast Dutch Oven Tips

• Dry the skin well so it browns and crisps properly.
• Use a meat thermometer for perfectly cooked turkey every time.
• Let the cooked breast rest before slicing for juicier meat.
• Make leftovers into turkey pot pie, soup, tetrazzini, enchiladas, and more!
• Freeze sliced turkey breast up to 3 months for quick meals later.

With its moist heat and self-basting lid, a dutch oven is a foolproof way to cook turkey breast. The results are tender, juicy, and full of flavor – perfect for holiday meals and cozy dinners alike. Give this easy method a try for your next turkey breast!