Dutch Oven Turkey Breast Roast

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Perfectly juicy, golden and full of flavor, this Dutch Oven Turkey Breast Roast is your secret weapon for a stress free holiday feast.

Roasting a whole turkey in the oven use to intimidate the mess out of me. Growing up my grandmother always cooked Thanksgiving dinner and that was really the only time I had turkey all year. Fast forward now, I have a family of my own and while I now know how to cook a whole turkey in the oven, this method of cooking a turkey breast using the dutch oven works just fine for our family. It's perfect for a small gathering.

Unlike traditional roasting, the Dutch oven guarantees even cooking from edge to center. It captures the essence of slow, old fashioned roasting but with the modern day simplicity. You don't need to worry over the constant basting or uneven browning because the heavy lid and cast iron do all the hard work for you.

This Dutch oven turkey breast roast recipe has become a centerpiece in our home for Thanksgiving and this Slow Cooker Honey Ham for Christmas dinners. It's hearty, flavorful and impressive enough for any holiday table, yet easy enough to make even if it's your first time roasting a turkey. Once you try it, you might never go back to a roasting pan again.

WHY YOU'LL LOVE THIS RECIPE

• Moist and juicy: Thanks to the Dutch oven's even heat retention.

• One pot recipe: Makes clean up a breeze and minimal effort is needed.

• Great for smaller gatherings: Perfect for up to 6 people.

INGREDIENTS YOU NEED

• Turkey breast roast: I recommend a 3-4 lb turkey breast. It provides tender, juicy white meat for a small gathering.

• Melted butter: Adds richness while keeping the turkey brown and the meat juicy. You can also use olive oil too.

• Garlic: These minced cloves infuse the turkey with such aromatic flavor and warmth.

• Onion: Adds a sweetness and savory balance as it roasts with the turkey.

• Carrots: Helps create a flavorful base for the drippings along with natural sweetness.

• Celery: Adds a herbal freshness and that classic roast flavor to the pot.

• Broth: Use chicken or turkey to keep the turkey moist and to create the juices for the gravy.

• Herbs: Dried thyme and rosemary both deliver classic holiday herby flavoring.

• Salt and pepper: To taste.

• Fresh parsley: For garnish, totally optional.

Scroll down to the recipe card for quantities used.

HOW TO MAKE A TURKEY BREAST ROAST IN THE DUTCH OVEN

Step 1: Preheat oven to 375 degrees F. Pat dry the turkey breast and season generously.

Step 2: In a large Dutch oven, scatter the onions, garlic, carrots and celery at the bottom.

Step 3: Pour in the broth and put in the turkey roast, cover the Dutch oven with lid and roast for 1.5 to 2 hours. The internal temperature must reach 165 degrees F.

Step 4: Remove the turkey breast from the oven and let rest at least 10 minutes before slicing. Garnish with fresh parsley

EMILY'S TIPS

• Choose the right size turkey breast. A Dutch oven comfortable can handle a 3-5 lb turkey breast roast. I recommend using a Butterball.

• Season generously. Don't be shy with the salt, pepper, butter and dried herbs. Rub throughout the breast to get that deep flavor.

• Use a meat thermometer. Always check the internal temperature. The thickest part of the breast should reach 165 degrees F.

• Let it rest. Allow the turkey to rest for at least 10 minutes before slicing to let the juices redistribute.

• Make the gravy. After roasting, remove the breast and veggies and use the flavorful drippings for a savory gravy.

SERVING SUGGESTIONS

This Dutch oven turkey breast pairs perfectly with your favorite holiday sides. Our family enjoys them with these Creamy Red Skin Mashed Potatoes, Gluten Free Sourdough Stuffing and this Gluten Free Sweet Potato Casserole with Marshmallows and Walnuts. All the carbs for the holidays...lol!

For a cozy and rustic touch, add in these Honey Roasted Baby Carrots. Don't forget the warm Gluten Free Dinner Rolls for sopping up that rich gravy.

If you have any leftovers the next day, they make great sandwiches or wraps!

STORAGE + REHEATING

For leftovers, store in an airtight container for up to 4 days.

For longer storage, place in a freezer safe bag or container for up to 3 months.

To reheat, gently place in a 325 degree F oven to warm them back up or a microwave until warmed through.

RECIPE FAQ'S

What size Dutch oven should I use for a turkey breast?

A minimum 6 quarts is the best option for a 3-4 lb turkey breast.

Do I need to brine the breast first?

It's optional. A dry brine put on 24 hours in advance adds extra flavor and moisture.

Should I add liquid to the Dutch oven?

Yes! The broth should be enough to help create steam for moist cooking and flavorful drippings.

What's the best way to make gravy from the drippings?

After removing the turkey breast and vegetables, strain the drippings, add a bit of gluten free flour or cornstarch and whisk over medium heat until thickened.

I hope you give this Dutch Oven Turkey Breast Roast a try! If you do give this recipe a try, please let me know!

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