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Dutch Oven Turkey Breast

Dutch oven turkey breast roasts over onion, carrots, and celery with garlic-herb butter tucked beneath the skin. The covered-then-uncovered method keeps the meat moist while browning the skin.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
resting 20 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 5- to 6-pound, bone-in, skin-on, thawed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 tbsp unsalted butter softened
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic finely chopped
  • 1 yellow onion medium, quartered
  • 2 carrots medium, cut into 2-inch pieces
  • 2 celery ribs cut into 2-inch pieces
  • 1 cup low-sodium chicken broth

Equipment

  • 1 7-quart Dutch oven

Method
 

  1. Heat the oven to 350°F.
  2. Remove any giblets and neck from the turkey cavity, then pat the turkey dry with paper towels.
  3. Season the turkey all over with the salt and pepper.
  4. Stir together the butter, rosemary, thyme, and garlic.
  5. Spread the butter mixture under the turkey skin and over the outside of the breast.
  6. Arrange the onion, carrots, and celery in a 7-quart Dutch oven.
  7. Pour in the broth.
  8. Set the turkey breast skin-side up on the vegetables and cover the pot.
  9. Roast for 1 hour.
  10. Uncover and roast for 30 to 75 minutes more, until the skin is browned and a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  11. If needed, continue roasting in 10- to 15-minute increments until it reaches temperature.
  12. Transfer the turkey to a cutting board.
  13. Loosely tent it with foil and let it rest for 20 minutes before carving.

Notes

For browned skin, pat the turkey thoroughly dry before seasoning and check the temperature without touching bone. Refrigerate leftovers for 3 to 4 days; freezer: yes. For a dairy-free swap, use dairy-free butter.