This dutch oven boneless turkey breast comes out juicy, moist and flavorful even though it’s also skinless.
Use your favorite herbs, spices, vegetables and aromatics to season it and make the most amazing pan gravy.
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How To Roast A Turkey Breast In A Dutch Oven
Roast turkey in a dutch oven is one of the easiest ways to bake a turkey breast. You’ll want to choose a boneless cut and remove the skin for this technique.
The pot and lid helps to lock in the moisture and flavor. Removing the skin allows the spices and herbs to easily penetrate the meat.
Dutch Oven
In the United States a dutch oven is a heavy pot with great heat retention and a tight fitting lid. Mostly made of cast iron and or enamel glass, typically used on the stovetop, oven, and campfire.
I used a 5 quart lodge cast iron dutch oven for my 5 pound boneless turkey breast.
Try this quick and easy Dutch Oven Spaghetti Alfredo.
Ingredients and Substitutions
Turkey- Boneless Turkey Breast or you can debone a whole turkey. Make sure it can fit into the dutch oven with the lid on.
Butter & Oil - Unsalted is best to control the sodium. Use a high temp neutral oil like avocado or vegetable.
Chicken Broth - Boxed, canned, or bouillon would be great. Substitute vegetable or turkey broth if preferred.
Flour - All purpose is used to thicken the chicken broth.
Vegetables & Aromatics - Fresh garlic, onion, celery and carrots are best. Dried bay leaf, fresh thyme or rosemary if you prefer.
Spices- Choose your favorite spice blend or make your own with garlic and onion powder, smoked or sweet paprika, salt, pepper or dried herbs.
Spices and Seasoning Options
One of my favorite parts of this recipe is that you choose any spice or seasoning flavor and it will turn out amazing.
- Traditional Poultry Seasonings
- Herb de Provence
- Mexican or El Pastor
- Five Spice
- Cajun or Creole
- Greek
- Jerk
- Maple
- Brown Sugar
- Honey
- Peppercorn
- Chili
- Lemon Pepper
- Garlic
You can make your own blend using fresh and dried herbs to make a thick paste as well.
Pan Gravy
For a traditional turkey dinner a pan gravy is a must. This dutch oven technique really help lock in all the flavor and it drips into the broth.
Strain all the broth and dripping after baking. Place the dutch oven onto the stove top to make the most amazing pan gravy with butter and a touch of flour. Yum.
Tips and Suggestions
Make sure the turkey breast it fully thawed for best baking results.
Pat dry the raw turkey well with paper towels, it helps the dry herbs and seasoning adhere to the meat.
If you have the time remove the turkey from the refrigerator and leave at room temperature for 45 minutes.
You can easily forgo the pan gravy if you are making this for meal prep or sandwiches.
Brining or marinating the turkey for this dutch oven technique is not required, but you can if you prefer.
How To Serve
This delicious boneless turkey breast can be served along side lots of dinner favorites or on a sandwich.
Old Fashioned Candied Sweet Potatoes, Baked Mac and Cheese, Viral Frozen Green Beans, Sweet Potato Crumb Casserole, TikTok Cornbread, Soul Food Cornbread Dressing, and Baked Ham with Cloves
Leftovers and Storage
Any leftovers can be sliced and stored in an airtight container in the refrigerator for up to 5 days and easily reheated in the microwave.
Making this for meal prep? It can be frozen for up to 3 months.
Step By Step Photos and Directions
Season The Turkey
- Choose your favorite spices and herbs to make the rub.
2. Add them to a small bowl with salt and pepper. Mix Well.
3. Grab the fully thawed boneless turkey breast.
4. Remove the skin and pat dry with paper towels. Grab the dry rub.
5. Sprinkle the dry rub all over the turkey breast top and bottom, covering all sides and areas. Set aside.
Dutch Oven Bake The Turkey Breast
- Grab the ingredients including the butter, bay leaf, chicken broth, onion, garlic, celery, and carrots. Prep them. Preheat oven to 275°F.
2. On the stovetop place dutch oven on medium high heat.
3. Add butter or oil, onion and garlic and cook for about 2 minutes.
4. Then add the celery, carrots and bay leaf. Cook for 2-3 minutes or until they have a slight golden brown color.
5. Pour in the chicken broth. Mix and remove the dutch oven from the heat.
6. Carefully add the seasoned turkey onto the vegetable and broth.
7. Top the dutch oven with foil. Sealing the sides.
8. Then with the tight fitting lid.
9. Place the pot into the oven and bake for about 80-90 minutes. About 20 minutes a pound.
10. Last 10 minutes of cooking remove the lid and raise the oven temperature to broil. Bake for about 10 minutes more to dry out the seasoned crust.
11. The internal temperature of the thickest part of the turkey breast should be 165°F.
12. Carefully remove the turkey breast from the pot onto a baking tray.
13. Cover with foil and allow to rest for 30 minutes.
Make The Pan Gravy
- Grab the dutch oven with the roasted vegetables and flavorful broth.
2. Pour the broth and aromatics through a sieve or strainer lined with a bowl to catch the flavorful stock.
3. Add more chicken broth to the stock to make 1 cup. Set aside.
4. Place the dutch oven back on the stove on medium heat. Add butter and flour to make roux. Cook for about 2 minutes.
5. Pour in the flavorful stock drippings and mix with a whisk until the gravy is smooth.
6. Let simmer until the gravy is thickened to your preference. Pour into a gravy dish or boat.
7. Serve as a dinner entree or sliced thin for sandwiches. Enjoy.
Dutch Oven Boneless Turkey Breast
Equipment
- 5 Quart Dutch Oven
- Mixing Bowls
- Measuring Tools
- Whisk and Pot Spoon
- Tongs
- Foil
- Paper Towels
- Strainer or Sieve
- Gravy dish or boat
- Oven Mitts
Ingredients
- 4-6 lbs. Boneless Turkey Breast Fully Thawed
- 2-3 tbsp Spice Blend and Herbs (Poultry or Preferred Choice) 2 teaspoons each of garlic and onion powder, smoked paprika and 1 teaspoon black pepper
- 1 tablespoon Salt
- ½-1 cup Chicken Broth
- 4 tablespoon Butter
- 3 tablespoon Flour
- 2 tablespoon Cooking Oil
Vegetables & Aromatics
- 3 cloves Fresh Garlic (Chopped)
- 2 medium Peeled Carrots (Cut Into Large Chucks)
- 2 ribs Celery (Cut Into Large Chucks)
- 1 small Onion (Chopped)
- 1 Bay Leaf
- Fresh Herbs - Bay Leaf, Thyme or Rosemary (optional)
Instructions
- Preheat oven to 275°F.
- Remove the skin from the turkey boneless breast and pat dry with paper towels. Set aside.
Mix Dry Rub
- In a small bowl add the herbs, spices or blend, salt, and pepper. Mix well.
Season Turkey
- Sprinkle the dry rub all over the turkey breast top and bottom, covering all sides and areas. Set aside.
Saute Vegetable and Aromatics
- On the stovetop place dutch oven on medium high heat.
- Add butter or oil, onion and garlic and cook for about 2 minutes.
- Then add the celery, carrots and bay leaf. Cook for 2-3 minutes or until they have a slight golden brown color.
- Pour in the chicken broth. Mix and remove the dutch oven from the heat.
- Carefully add the seasoned turkey onto the vegetable and broth.
- Cover the dutch oven with foil and the lid.
Baking The Turkey
- Place the pot into the oven and bake for about 80-90 minutes. About 20 minutes a pound.
- Last 10 minutes of cooking remove the lid and raise the oven temperature to broil. Bake for about 10 minutes more to dry out the seasoned crust.
- The internal temperature of the thickest part of the turkey breast should be 165°F.
- Carefully remove the turkey breast from the pot onto a baking tray and cover with foil. Allow to rest for 30 minutes. It's ready to slice and serve.
Make The Gravy
- Pour the broth and aromatics through a sieve or strainer lined with a bowl to catch the flavorful stock. Set aside.
- Add more chicken broth to the stock to make 1 cup.
- Place the dutch oven back on the stove on medium heat.
- Add butter and flour to make roux. Cook for about 2 minutes.
- Pour in the flavorful stock drippings and mix with a whisk until the gravy is smooth.
- Let simmer until the gravy is thickened to your preference. Pour into a gravy dish or boat.
- Serve as a dinner entree or sliced thin for sandwiches. Enjoy.
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