Dutch Oven Turkey Breast
This Dutch Oven Turkey Breast recipe is easy to follow and results in a juicy, tender bird. The herbed butter seasons the meat perfectly and helps it to roast up nice and golden brown.
Servings: 6
Calories: 356kcal
Equipment
- Dutch Oven 6 quart
Ingredients
- 4 pounds turkey breast thawed if frozen
- ½ cup butter softened
- 1 tablespoon thyme freshly chopped
- 1 tablespoon rosemary freshly chopped
- 1 garlic clove minced
- Salt and pepper to taste
- 2 onions chopped into wedges
- 1 cup turkey broth or chicken, vegetable broth
Instructions
- Chop the onion into large wedges and place them on the bottom of the dutch oven. Pour the turkey broth on top. Pat the turkey breast dry with paper towels, then place it on top of the onion and broth.
- Preheat oven to 375 degrees F.
- In a small bowl, combine the softened butter, thyme, rosemary, garlic, salt and pepper. Mix until fully combined.
- Rub the herbed butter all over the turkey breast, making sure to get it into the nooks, crannies, and under the skin.
- Place the lid on the dutch oven, then roast the turkey in the oven for 60-75 minutes. Remove the lid before the last 30 minutes to crisp up the skin. Continue cooking until the turkey is cooked through, the juices run clear when you insert a knife into the thickest part of the meat, and the skin is golden brown.
- Remove the dutch oven from the oven and add a layer of loose foil on top of the turkey. Let the turkey rest for 10-15 minutes before carving. Enjoy!
Nutrition
Calories: 356kcal | Carbohydrates: 5g | Protein: 77g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 192mg | Sodium: 307mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg