Cooking Juicy, Tender Turkey Breast in a Dutch Oven

Cooking a whole turkey can seem like an intimidating task, but cooking just the turkey breast in a dutch oven is an easy way to enjoy delicious and moist turkey meat without dealing with a huge bird. The dutch oven helps lock in moisture and flavor for tender and juicy results every time.

Why Cook Turkey Breast in a Dutch Oven?

Using a dutch oven to cook a turkey breast has several advantages

• Even cooking The thick heavy walls of a dutch oven distribute heat evenly around the turkey breast, preventing hot or cold spots. This allows the meat to cook through gently and evenly.

• Locks in moisture: A tight-fitting dutch oven lid traps steam released by the meat, keeping the turkey breast incredibly moist and tender. Basting isn’t required.

• Intensifies flavor: Cooking in an enclosed pot like a dutch oven concentrates the turkey juices and aromatics like herbs or onions, boosting the flavor.

• Easy to maneuver: A dutch oven is much easier to handle than a large roasting pan and slippery whole turkey. It’s simple to get in and out of the oven.

• Reduced waste Cooking just the breast portions uses less meat than a whole bird so there are fewer leftovers to deal with It’s perfect for a small gathering

For the juiciest, most flavorful turkey breast, grab your dutch oven and get cooking!

Tips for Cooking Turkey Breast in a Dutch Oven

Follow these tips to ensure turkey breast perfection using a dutch oven:

• Choose the right size: Pick a dutch oven that’s just large enough to comfortably fit the turkey breast without much extra room. Too much space can lead to drying out.

• Brown first: Searing the turkey breast in a bit of oil before roasting enhances the flavor and color. Pat the skin dry so it browns well.

• Use a rack: Placing the turkey on a rack over onions, carrots and celery improves air circulation and prevents sticking.

• Brine if desired: Soaking the turkey breast in a saltwater brine infuses it with moisture and seasoning.

• Flavor the skin: Rubbing the skin with butter, herbs, and spices adds tons of flavor. Get under the skin too.

• Check doneness: Use a meat thermometer to ensure the thickest part of breast reaches 165°F. If under, roast longer uncovered.

• Let rest: Allowing the turkey to rest after roasting allows juices to redistribute so they don’t run out when carved.

• Make gravy: Don’t discard flavorful pan drippings! Use them to make a simple yet delicious gravy.

Step-by-Step Dutch Oven Turkey Breast Recipe

This straightforward recipe consistently produces a flavorful and juicy turkey breast by utilizing a dutch oven.

Ingredients:

• 1 bone-in turkey breast (3-4 lbs)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 onion, chopped
• 1 cup chicken broth

Instructions:

1. Pat turkey breast dry and rub with 1 tbsp olive oil. Mix together thyme, rosemary, paprika, garlic powder, salt and pepper. Rub spice mix all over breast.

2. Heat 1 tbsp olive oil in dutch oven over medium-high heat. Sear turkey breast skin-side down until golden, about 5 minutes per side. Remove turkey to plate.

3. Add onion to pot and cook until softened, about 3 minutes. Pour in broth and bring to a boil. Add turkey breast back to pot, skin-side up.

4. Cover pot with tight-fitting lid and place in 375°F oven. Roast turkey for about 1 hour 15 mins or until thermometer inserted in thickest part of breast reads 165°F.

5. Transfer turkey to cutting board and tent with foil. Let rest 15 minutes. Meanwhile, strain drippings from pot into fat separator.

6. To make gravy, pour 1/4 cup fat back into pot. Whisk in 1/4 cup flour then slowly whisk in 1 cup strained broth. Simmer until thickened. Season with salt and pepper.

7. Carve turkey and serve drizzled with gravy. Enjoy your tender and juicy dutch oven turkey breast!

FAQs About Cooking Turkey Breast in a Dutch Oven

Here are answers to some common questions about making turkey breast in a dutch oven:

What size dutch oven do I need?

Choose a dutch oven that is just large enough to hold the turkey breast without much extra room. A good standard size is 6 quarts for a 3-4 pound turkey breast.

How long should I cook it for?

Plan on roasting a 3-4 pound turkey breast for around 1 hour 15 minutes to 1 hour 30 minutes. Check for doneness with a meat thermometer.

Can I stuff the turkey breast?

Absolutely! Follow your favorite stuffing recipe and loosely fill the breast cavity before roasting. The stuffing will absorb the turkey juices and flavor.

What about basting the turkey?

Basting isn’t necessary when cooking in a dutch oven. The tight seal keeps all the moisture in! If desired, you can quickly baste a couple times.

Should I brine the turkey first?

While not required, brining does make the meat even more flavorful and moist. Dissolve 1/2 cup salt in 4 cups water and submerge breast for 4-6 hours.

Can I roast vegetables too?

Yes! Add roughly chopped vegetables like onions, carrots, celery, potatoes or brussel sprouts underneath the turkey rack.

How do I make gravy from the drippings?

After removing the turkey, strain the drippings and measure 1/4 cup fat. Whisk with an equal amount of flour then whisk in strained broth until thickened.

Recipes to Pair with Dutch Oven Turkey Breast

A tender and juicy turkey breast is delicious paired with classic holiday side dishes like:

• Fluffy mashed potatoes or sweet potatoes
• Savory bread or wild rice stuffing
• Tangy cranberry sauce
• Roasted autumn vegetables like Brussels sprouts, carrots and parsnips
• Warm biscuits or rolls with butter
• A fresh salad like Waldorf or spinach to balance the other richer dishes

Homemade pies like pumpkin, apple or pecan are ideal desserts after a turkey dinner. Leftover sliced turkey breast also shines when used in sandwiches, stir-fries, salads and casseroles.

Final Tips for Dutch Oven Turkey Breast Success

Here are a few final tips to ensure your dutch oven turkey breast turns out perfect:

• Dry the turkey skin well before searing to help it get crispy and golden brown.

• Use a meat thermometer to check for doneness, not just time. Turkey needs to reach 165°F.

• Letting the turkey rest after cooking allows juices to redistribute so the meat stays moist when carved.

• Make gravy with the flavorful pan drippings leftover in the dutch oven. Don’t discard them!

• Store leftovers in the fridge within two hours of cooking. Reheat thoroughly later.

With minimal effort, you can enjoy an incredibly moist and delicious home-cooked turkey breast by using your trusty dutch oven. Impress your family and guests with turkey that rivals any roasted whole bird.