Dutch Oven Turkey Breast

4.67 from 3 votes

No Thanksgiving is complete without a turkey, and this Dutch oven turkey breast is the perfect solution for smaller groups perfect moist and delicious turkey breast.

Prep Time10

Cook Time57

resting time15

Total Time1 22

Course: Main Dishes, Thanksgiving

Cuisine: American, Thanksgiving

Servings:

Calories: 714kcal

Author: Kelly Bloom

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

US Customary - Metric

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.