No Thanksgiving is complete without a turkey, and this Dutch oven turkey breast is the perfect solution for smaller groups or when you want something a little different, yet spectacular. The recipe is easy to follow, and the results are moist and delicious.
This roasted split turkey breast goes so perfectly with our Ocean Spray Cranberry Orange Relish, Baked Sweet Potato Slices, and Cinnamon Stewed Pears. Our Orange Fluff or Cherry Fluff salads are a sweet and festive side also!
Why You Will Love This Recipe
With its even heat distribution, the Dutch oven is perfect for ensuring a moist and juicy turkey breast. Follow these simple steps and your guests will be amazed at how you pulled off such a delicious dish with hardly any effort!
Jump to:
Ingredients
This Dutch oven turkey breast came out as moist and tender as a turkey cooked in a roasting bag, but not as steamed.
For a split turkey breast you can use a 3.5 quart or 4 quart braising Dutch oven, for a whole turkey breast, use a deep oval 7 quart Dutch oven.
- Split Turkey Breast (about 3.5 - 4 lbs)
- Butter
- Coarse Ground Brown Mustard Seeds or Coarse Ground Black Mustard Seeds
- Dry cut Rosemary
- Cracked Black pepper
- Salt
- Fresh sprigs of Sage - for the herb base the turkey rests on.
- Fresh sprigs of Rosemary - for the herb base the turkey rests on.
- Fresh sprigs of Thyme - for the herb base the turkey rests on.
- Onion - cubed for the turkey breast to rest on.
- Garlic - sliced for the bed of herbs and onion.
- Wine, Broth, or Water
I've not shared this source before, but my favorite place to buy my herbs and spices is either Atlantic Spice Company, or Monterey Spice. I have no affiliation with either, but they have been my go to sources since my military family was stationed in San Diego in 1978.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Roast a Dutch Oven Turkey Breast
Preheat your oven to 375 F while preparing the turkey breast for the Dutch oven. You want the oven hot so it can heat the cast iron quickly, otherwise your roasting time will be affected.
Step 1. Season the Turkey Breast
For a family of four, a split turkey breast in the 3.5 to 4.5 lb range is more than plenty. The recipe for this Dutch oven turkey breast uses a seasoning blend I've used at the Holiday's for over 20 years.
This turkey breast is seasoned with a combination of butter rubbed under the turkey breast skin, followed by a coarse grind of brown or black mustard seed, dry or fresh minced rosemary, and cracked pepper slathered on the butter under the skin.
Don't worry, your turkey won't come out tasting like French's yellow mustard. Mustard seed is a unique aromatic spice that adds a sweetness to the meat. It also acts as a tenderizer.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Prepare the Bed of Herbs & Aromatics
When roasting the turkey breast, first lay a bed of onion chunks, garlic cloves, and fresh herbs on the bottom of the Dutch oven. (If roasting a full turkey, tuck those item inside the turkey cavity).
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Add your Liquid of Preference
The bed of aromatic herbs, onion, and garlic steam up through the turkey meat as it cooks. The liquid you add to the Dutch oven can be white wine, broth, or water. Add the liquid to the side of the turkey breast, not on top of it. You want about ¼" depth.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 4. Temperature & Time to Roast Turkey
When roasting a turkey breast in a Dutch oven, calculate 17 minutes per lb at 375 F when the breast is still on the bone. Roast 15 minutes per lb at 375 F if the turkey breast is boneless.
For both bone in and boneless, raise the oven temperature to 400 F the last 10 -12 minutes IF the turkey has not browned enough. The internal temperature should be 160 F when you remove it. It will continue to cook a little from the retained heat in the cast iron Dutch oven, so don't cook until it reaches 165 F!
Be sure to cover with the Dutch oven lid if the turkey breast is getting too brown.
Serving Suggestions
Let the turkey rest for 15 minutes after your take it out of the oven, then cut. You can keep it warm simply by covering it with the Dutch oven lid.
Serve this Dutch oven turkey breast with our Ocean Spray Cranberry Orange Relish, Air Fryer Bacon Wrapped Asparagus, and Baked Sweet Potato Slices.
We have some additional Holiday side dishes that would be perfect for completing your Holiday meal also.
Take a look at our Spinach Artichoke Baked Pasta, Baked Brie with Cranberries, Gouda Au Gratin Potatoes, Sauteed Spinach and Onions, Southern Sweet Potato Casserole, and for a delicious dessert, serve Angus Barn Chocolate Chess Pie.
Substitutions
I used a split turkey breast (half a turkey breast), and it was enough for two meals for three people! For a family of six, use a full size breast and use the oval shaped 7 quart Dutch oven. You can adapt this recipe for a full size turkey also.
Variations
You can just any blend of seasoning or spices to flavor your turkey. Some popular ideas are:
- Cajun Smoked Turkey - add a ½ teaspoon of liquid smoke to the bottom of the Dutch oven or roasting pan. Season the turkey breast with a combination of butter under the skin first, followed by the Cajun or Creole spice blend. Add a teaspoon of the spices to the bed of herbs and onion.
- Garlic & Lemon Roasted Turkey - when making the bed of herbs and onion, add lemon slices. Season the turkey by slathering the butter under the skin, followed by adding Lemon Pepper seasoning.
- Maple Glazed Turkey Breast - baste your turkey breast during the last 10 minutes cooking time with maple syrup.
Equipment
I am proving links to the Dutch ovens I use, and they are much more economical than Le Crueset or Staub (which I love everything but the price tag, lol!). You will really like any of these:
- Rosemary, dry and cut
- Coarse ground Brown Mustard or Coarse ground Black Mustard seeds
- 7 quart oval Dutch Oven
- 4 quart low braising Dutch Oven
- Long handled 3 quart braiser Dutch Oven
Storage
Remove any leftover turkey from the breast bone and store in a plastic tub. You can keep it in the refrigerator for sandwiches for up to 4 days, and freezer for up to 3 months.
Tips for Success
- Brown on 400 F at the last 10 - 12 minutes only if the skin has not browned well.
- Remove from oven when the internal temperature is 160 F, not 165 F. The HOT cast iron will continue to cook the turkey breast a little more while resting.
- Cook at the 375 F so that the juices get sealed in.
- Cover only if the turkey breast is browning too much, we don't want steamed turkey with soggy skin.
Frequently Asked Questions
The secret is to roast the turkey breast in the hot cast iron Dutch oven at the higher temperature of 375 F, and finish at 400 F to crisp or brown. Cooking at a high heat seals in the juices while creating a skin that’s crisp and browned.
Roast uncovered in the Dutch oven until it is 160 F, then remove and and rest. The retained heat in the dutch oven will continue to cook the turkey breast. This will give you a moist and juicy turkey breast.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
Be sure to follow us on our social media accounts.
📖 Recipe
Dutch Oven Turkey Breast
Equipment
Ingredients
- 3.5 lb Split Turkey breast 3.5 to 4.5 weight with skin on and bone in
- ¼ cup butter
- 3 tablespoon coarse brown or black mustard seed
- 2 tablespoon rosemary, dry and cut
- 1 teaspoon cracked pepper
- 1 teaspoon sea salt
- 2 sprigs of Sage for the herb base the turkey rests on.
- 2 sprigs of Rosemary for the herb base the turkey rests on.
- 2 sprigs of Thyme for the herb base the turkey rests on.
- 2 medium onions, chunked
- 3 cloves garlic, slivered
- 1 cup wine or use broth or water
Instructions
- Preheat your oven to 375 F while preparing the turkey breast in Dutch oven.
- Seasoned the turkey breast by first rubbing butter under the turkey breast skin, followed by sprinkling a coarse grind of brown or black mustard seed, dry or fresh minced rosemary, and cracked pepper - all slathered on the butter under the skin.3.5 lb Split Turkey breast, ¼ cup butter, 3 tablespoon coarse brown or black mustard seed, 1 teaspoon cracked pepper, 1 teaspoon sea salt, 2 tablespoon rosemary, dry and cut
- Lay a bed of onion chunks, garlic cloves, and fresh herbs on the bottom of the Dutch oven.2 sprigs of Sage, 2 sprigs of Rosemary, 2 sprigs of Thyme, 2 medium onions, chunked, 3 cloves garlic, slivered
- Add the wine (or broth) to the side of the turkey breast in the Dutch oven, not on top of it. You want about ¼" depth.1 cup wine
- Roasting the turkey breast in the Dutch oven, calculate 17 minutes per lb at 375° F when the breast is still on the bone. Roast 15 minutes per lb at 375° F if the turkey breast is boneless.
- For both bone in and boneless, raise the oven temperature to 400° F the last 10 -12 minutes IF the turkey has not browned enough.
- Remove when the internal temperature reaches 160° F. It will continue to cook a little from the retained heat in the cast iron Dutch oven, so for a moist dutch oven turkey, don't cook until it reaches 165° F!
- Cover with the Dutch oven lid if the turkey breast is getting too brown.
- Let the turkey rest for 15 minutes after your take it out of the oven, then cut. You can keep it warm simply by covering it with the Dutch oven lid completely, or cockeyed on the lower part of the pot.
Notes
- Brown on 400 F at the last 10 - 12 minutes only if the skin has not browned well.
- Remove from oven when the internal temperature is 160 F, not 165 F. The HOT cast iron will continue to cook the turkey breast a little more while resting.
- Cook at the 375 F so that the juices get sealed in.
- Cover only if the turkey breast is browning too much, we don't want steamed turkey with soggy skin.
Nutrition
Like this recipe? Be sure to share it, pin it, or add it to your collection!
Leave a Reply