Cooking a moist, tender turkey breast sounds intimidating, but it’s actually quite easy 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 ideal vessel for braising tough cuts of meat until fork-tender or roasting poultry so it stays incredibly juicy.
In this simple tutorial, 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 for Dutch Oven Turkey Breast
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
Step 1 – 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.
Step 2 – Make Compound Butter
In a small bowl, combine the softened butter, thyme, rosemary, garlic, salt, and pepper. Mix well until fully incorporated.
Step 3 – Rub Butter Under Skin
Use your hands to rub the compound butter all over the turkey breast meat and underneath the loosened skin. Cover it evenly over every nook and cranny.
Step 4 – 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 directly on top of the onions and broth.
Step 5 – 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.
Step 6 – Remove and Rest
Carefully remove the dutch oven from the oven. Tent loosely with foil and let the turkey breast rest for 10-15 minutes before slicing to allow juices to redistribute.
Step 7 – 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 alongside your favorite holiday sides and gravy.
FAQs About Cooking Turkey Breast in a Dutch Oven
Here are answers to some common questions about roasting turkey breast in a dutch oven:
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:
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Braise tough cuts of meat into fall-off-the-bone tenderness like beef stew or pot roast
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Simmer bean or lentil soups, chili, and curries
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Bake artisan bread with a crackly crisp crust
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Slow cook oatmeal, grains, beans, or grits overnight
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Deep fry chicken wings, donuts, or french fries
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Prepare cobblers, crisps, or even cakes for camping
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simmer stews, sauces, and pasta dishes on the stovetop
