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–+ servings
Dutch oven roasted boneless skinless turkey breast slices on a white platter.
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5 from 1 vote

Dutch Oven Boneless Turkey Breast

This dutch oven boneless turkey breast comes out juicy, moist, and flavorful even though it’s also skinless. 
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Servings: 8

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.