Description
A succulent Dutch Oven Turkey Breast roasted to perfection with a garlic herb butter rub and served with a rich homemade gravy. This recipe ensures juicy, flavorful turkey with crispy skin and a comforting vegetable medley, perfect for holiday dinners or special occasions.
Ingredients
Scale
Turkey and Vegetables
- 6-8 pound turkey breast (bone in, skin on, giblets removed)
- 2 medium onions (peeled, quartered, stem ends trimmed)
- 4 medium carrots (cut in half lengthwise, then in 2 inch chunks)
- 3 celery stalks (cut in half lengthwise, then in 2 inch chunks)
- 1 head garlic (sliced in half exposing the cloves, loose pieces of peeling removed)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Garlic Herb Butter
- 1 stick butter (softened, 8 tablespoons/½ cup)
- 5 cloves garlic (minced)
- 3 sprigs fresh sage (about 2 tablespoons finely chopped)
- 3 sprigs fresh rosemary (about 2 tablespoons finely chopped)
- 15-20 sprigs fresh thyme (leaves removed, about 2 tablespoons)
- 1 lemon (zest only)
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
Gravy
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups chicken broth
Instructions
- Defrost Turkey: Transfer frozen turkey breast to the refrigerator 2-3 days before cooking to allow it to fully defrost in its original packaging placed in a large bowl to catch drippings.
- Prepare Turkey: Remove turkey from refrigerator 30 minutes before cooking to come to room temperature. Preheat oven to 350°F. Pat turkey dry with paper towels and trim excess skin. Lift the skin to create a pocket and sprinkle salt inside cavity and over turkey.
- Make Garlic Herb Butter: In a small bowl, mix softened butter with minced garlic, chopped sage, rosemary, thyme leaves, lemon zest, salt, black pepper, and red pepper flakes until well combined.
- Apply Butter Rub: Rub the turkey evenly with the garlic herb butter, concentrating most under the skin using gloves or spatula.
- Prepare Vegetables and Stuff Cavity: Chop onions, carrots, celery, and herbs, and quarter the lemon. Stuff the turkey cavity with a quarter onion, some carrots and celery, lemon quarter, and fresh herbs.
- Arrange in Dutch Oven: Place turkey skin side up in a dutch oven, insert a leave-in meat thermometer into the thickest part of the breast set to 165°F. Surround turkey with remaining vegetables, garlic, and lemon pieces. Drizzle with olive oil and season with salt and pepper.
- Roast Turkey: Roast uncovered for 20 minutes per pound or until internal temperature reaches 165°F (usually removing at 162°F). Tent with foil if skin becomes too dark. Total roasting time about 2 hours 30 minutes for 7.5 pounds.
- Rest Turkey: Remove turkey from oven and let rest for 15 minutes before slicing.
- Make Gravy: Strain turkey drippings into a measuring cup. Melt butter in a saucepan over medium-low heat and whisk in flour to form a roux. Cook for 2 minutes, then gradually whisk in turkey drippings and chicken broth. Add roasted carrot, onion, celery, and garlic pieces and blend with immersion blender until smooth. Simmer for 5-10 minutes and season with salt and pepper to taste.
- Carve Turkey: Place rested turkey on a cutting board. Using a sharp knife, remove breast meat from bones, then slice against the grain to desired thickness.
- Serve: Arrange turkey slices with roasted vegetables and fresh herbs on a platter, serve with gravy and optional lemon juice squeeze.
Notes
- Use a leave-in meat thermometer for accurate internal temperature monitoring.
- Allow turkey to rest after roasting for juicy, tender meat retention.
- Tent with foil during roasting to prevent overly dark skin.
- Fresh herbs can be substituted with dried herbs at one-third the amount if needed.
- Save giblets for making homemade stock or discard if undesired.
- For extra crisp skin, pat the turkey very dry before applying butter rub.
- This recipe is perfect for holiday meals or special family dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 594 kcal
- Sugar: 5 g
- Sodium: 2067 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 100 g
- Cholesterol: 257 mg
