• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Home, Made Healthy
  • About
    • About Me
    • My Food Philosophy
  • Recipes
    • Air Fryer
    • Appetizers & Snacks
    • Breakfast
    • Desserts
    • Dressings, Dips, & Sauces
    • Drinks
    • Instant Pot
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Vegetarian
  • Contact
menu icon
go to homepage
  • Recipes
  • Cooking Tips
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cooking Tips
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dishes

    Dutch Oven Turkey Breast

    Published: Nov 5, 2022 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

    Save for Later!
    Jump to Recipe Print Recipe
    Pin graphic for dutch oven turkey breast.

    This Dutch Oven Turkey Breast is the easiest way to prep your turkey for Thanksgiving and Christmas. It's perfect for smaller crowds and pairs well with all of the classic sides! Learn the best tips and tricks for making moist and juicy turkey every time.

    Sliced dutch oven turkey breast on a serving platter with sliced oranges, fresh herbs, and a serving fork.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • ⁉️ Substitutions and Alterations
    • 📓 Instructions
    • 🦃 Serving Suggestions
    • ❄️ How to Store
    • 🔍 FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe
    • 💬 Reviews

    📋 About the Recipe

    • A simpler Thanksgiving turkey recipe - If you're hosting a smaller crowd, you won't need to go through the trouble of cooking a full-sized 20-pound turkey. Smaller turkeys are quicker to defrost, easier to prepare, and typically more moist, juicy, and flavorful!
    • Easy to repurpose - Turn leftover turkey slices into sandwiches on challah rolls with Kale Apple Slaw or cut into cubes and use as the meat in Cranberry Pecan Chicken Salad or Loaded Burger Bowls!
    • Safe to refreeze - If you end up with more turkey than you can eat, stick a few slices in the freezer and prevent food waste!

    🛒 Ingredients

    Labelled ingredients for dutch oven turkey breast (see recipe for details).

    A few notes about the ingredients:

    1. Turkey - I used a 6 ½ pound, whole, young bone-in turkey breast. In order to follow the cook times closely, I recommend using a turkey that is very close in size.
    2. Onion, celery, bay leaves - Adding these simple ingredients into the cavity of the turkey breast before roasting creates a more flavorful turkey!
    3. Apple - Plug the turkey cavity with an apple to keep the flavors inside and infuse the flavors of the onions and bay leaves into the meat. Any apple will work here - sweet or tart!
    4. Seasoning paste - Coating the skin of the turkey in a simple seasoning paste made with olive oil and spices like garlic powder, minced onion, marjoram, basil, oregano and salt and pepper. This paste creates a beautiful golden brown crispy skin. Both flavorful and beautiful in color.

    ⁉️ Substitutions and Alterations

    • Red wine substitute - The alcohol in the wine cooks off of the turkey completely, however, if you are uncomfortable cooking with alcohol or prefer not to, substitute the red wine with ⅔ cup pure pomegranate juice plus 2 teaspoons of white vinegar.
    • Olive oil substitute - Any neutral oil will work here. Avoid oils with strong flavors.
    • Orange juice substitute - I highly recommend using orange juice, but you can use more red wine or some apple juice instead.

    📓 Instructions

    1. Preheat and prep. Start by preheating the oven to 350 degrees F. Grease a large dutch oven with nonstick cooking spray.
    Raw turkey breast in a dutch oven. Seasonings mixed together in a mixing bowl.
    1. Place turkey in dutch oven. Remove any gravy packets or internal packaging from the turkey breast and discard. Place turkey breast in the dutch oven breast-side up. Pat dry using clean paper towels - this will help the seasoning stick to the skin and make it as crispy as possible. 
    2. Prepare the seasoning paste. In a small bowl, combine the oregano, basil, marjoram, garlic powder, onion powder, ground mustard, salt and pepper. Stir in the olive oil until a paste forms.
    Olive oil added to the seasonings in a mixing bowl, then rubbed on the raw turkey breast.
    1. Rub seasoning on turkey. You want to cover the entire turkey breast, including the cavity, as well as carefully lifting up the skin on top to spread underneath.
    Onions, celery, and apple added to the dutch oven with the turkey breast. Then, minced onion sprinkled over top.
    1. Fill the cavity with additional herbs and vegetables. Add in the bay leaves, celery halves,  2 onion quarters, then plug the end with the apple. 
    2. Place the remaining vegetables in the dutch oven. Scatter the rest of the celery and onion around the turkey as needed.
    Cooked turkey breast in a dutch oven.
    1. Pour the orange juice and wine overtop. Pour orange juice and red wine over top, then sprinkle with dried minced onion.
    2. Roast! Place the turkey in the oven and roast, uncovered for about 2 hours. Baste the top of the turkey with the juices at the bottom of the dutch oven every 20 minutes or so. 
    3. Cook until 165 degrees F. When the innermost part of the turkey reaches an internal temperature of 165 degrees F and the skin on top becomes golden brown, remove from the oven.
    4. Remove the vegetables and apple. Allow the turkey to cool slightly before removing the bay leaves, onion, celery, and apple from the turkey’s cavity. 
    5. Carve. Place the turkey on a large cutting board and carve out the breast meat. Discard remaining bones and cartilage. Follow this tutorial on how to carve a turkey breast, if needed!
    6. Reserve the turkey drippings. Scoop out the turkey drippings from the bottom of the dutch oven and pour over top of the carved turkey to use as gravy.
    Sliced turkey breast on a serving fork.

    🦃 Serving Suggestions

    This Dutch oven turkey breast pairs well with several of my classic side dishes. Here are a few to inspire you for your menu this year:

    • One Pot Lemon Ricotta Pasta
    • Fluffy Mashed Potatoes Without Milk
    • Brown Sugar and Dill Roasted Carrots
    • Air Fryer Potato Latkes with Homemade Applesauce
    • Baked Butternut Squash and Apple Stuffing
    • Apple Avocado and Arugula Salad with Cranberry Vinaigrette
    • Challah Rolls
    • Sweet Potato Crunch Casserole
    • Wild Rice for Thanksgiving

    If you're looking for festive holiday cocktails to serve alongside the meal, here are a few you may like:

    • Apple Cider Martini
    • Vanilla Fig Old Fashioned
    • Christmas Moscow Mules
    • Cranberry Gin Cocktail

    ❄️ How to Store

    To store: Leftover turkey breast will store best in an airtight container in the refrigerator for up to 4 days. 

    To freeze: Cooked turkey can be safely refrozen if it is refrozen shortly after cooking. For best results, freeze leftover turkey slices submerged in the turkey drippings in an airtight freezer safe zip top bag for up to 3 months. 

    To reheat: The best way to reheat dutch oven turkey breast and keeping it moist is by placing it back in the dutch oven covered with the lid. Add a splash of broth or gravy to the dutch oven before sticking in the oven and heat for 25 minutes at 350 degrees F, or until warmed through.

    🔍 FAQs

    How big of a dutch oven do I need for a turkey?

    In order to fit a turkey in a dutch oven, the turkey should be less than 10 pounds. I used a 6 ½ pound turkey and would recommend roasting it in a 6 or 7 quart dutch oven. Larger turkeys likely won’t fit in a dutch oven and are better suited for roasting pans.

    How many minutes per pound do you cook a turkey breast?

    When roasting turkey at 350 degrees F, expect to cook it about 20 minutes per pound. With that being said, always use a meat thermometer to read the innermost temperature of the turkey before determining doneness.

    How long does it take to thaw a frozen turkey?

    A 6 to 7 pound turkey breast will take about 36 hours (1 ½ days) to thaw in the refrigerator. The USDA recommends allowing for at least 1 day to defrost every 4 pounds of turkey. So, as an example, if your turkey is 20 pounds, you should allow 5 full days for defrosting. Plan ahead!

    💭 One More Tip

    Please use a meat thermometer! You don't want to pull your turkey from the oven, thinking it's done, just to cut into the center and find it's still raw. Meat thermometers are very affordable and save a lot of time and stress, especially when cooking whole birds.

    Sliced dutch oven turkey breast with golden brown skin on a platter with oranges, sage, and rosemary.

    🍴 Related Recipes

    • Maple Cinnamon Butternut Squash with Baked Apples and Crispy Kale
    • Wild Rice for Thanksgiving
    • Fluffy Mashed Potatoes Without Milk
    • Baked Butternut Squash and Apple Stuffing

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    Dutch oven turkey breast sliced on a serving platter.

    Dutch Oven Turkey Breast

    This Dutch Oven Turkey Breast is the easiest way to prep your turkey for Thanksgiving and Christmas. It's perfect for smaller crowds and pairs well with all of the classic sides!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Diabetic, Gluten Free, Kosher
    Prep Time: 45 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 45 minutes
    Servings: 6 servings
    Calories: 160kcal
    Author: Alana Lieberman
    Cost: $20

    Equipment

    • dutch oven

    Ingredients

    • 1 (6 ½ pounds) whole young bone-in turkey breast, defrosted
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon dried marjoram
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground mustard
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • 3 tablespoons olive oil
    • 2 bay leaves
    • 2 celery ribs, cut in half widthwise
    • ½ an onion, quartered
    • 1 small apple
    • 1 cup orange juice
    • ⅔ cup sweet red wine port, zinfandel, or marsala would work
    • 3 tablespoons dried minced onion

    Instructions

    • Preheat oven to 350 degrees F. Grease a large dutch oven with nonstick spray.
    • Remove any gravy packets or internal packaging from the turkey breast and discard. Place turkey breast in the dutch oven breast-side up. Pat dry with paper towels.
    • In a small bowl, combine oregano, basil, marjoram, garlic powder, onion powder, ground mustard, salt, and pepper. Stir in olive oil to create a paste.
    • Rub seasoning paste around the entire turkey breast. Spread it evenly throughout, making sure to add some to the cavity, as well as carefully lifting up the skin on top to spread underneath.
    • Fill the cavity with both bay leaves, 2 celery halves, 2 onion quarters, and then plug the end with the apple.
      Scatter the rest of the onion and celery around the turkey in the dutch oven.
    • Pour orange juice and red wine over top. Sprinkle top with dried minced onion.
    • Place turkey in the oven and roast, uncovered, for about 2 hours*, basting the top of the turkey with the juices at the bottom of the dutch oven every 20 minutes.
      Cook until the innermost part of the turkey reaches an internal temperature of 165 degrees F and the skin on top becomes golden brown.
    • Allow turkey to cool slightly before removing the bay leaves, onion, celery, and apple from the turkey’s cavity.
      Place turkey on a large cutting board and carve out the breast meat. Discard remaining bones and cartilage.
      Scoop out turkey drippings from the bottom of the dutch oven and pour over top of the carved turkey to use as gravy.

    Notes

    1. *When roasting turkey at 350 degrees F, expect to cook it about 20 minutes per pound.
    2. Follow this tutorial on how to carve a turkey breast.
    3. A 6 to 7 pound turkey breast will take about 36 hours (1 ½ days) to thaw in the refrigerator.

    Nutrition

    Calories: 160kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 403mg | Potassium: 252mg | Fiber: 2g | Sugar: 10g | Vitamin A: 171IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 1mg
    Want to Save this Recipe? Pin it for Later!Make sure to follow @yourhomemadehealthy for more delicious recipes!

    Want more recipes like this delivered right to your inbox? Be sure to subscribe above and never miss a thing!

    More Healthy Main Dish Recipes

    • Panko Chicken
    • Philly Cheesesteak Skillet
    • Salmon Sushi Bake
    • Air Fryer Turkey Burgers

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Matty

      November 05, 2022 at 1:28 pm

      I am absolutely going to be trying this recipe for Thanksgiving! Have done turkey breasts in my crockpot in previous years but couldn’t find one small enough this year so the solution is to put my 6 1/2 pound turkey breast in the Dutch oven and use your recipe! Question: doesn’t pouring the orange juice and wine mixture over the turkey breast wash off the seasoning paste that had been applied?

      Reply
      • Alana Lieberman

        November 07, 2022 at 1:57 pm

        Sounds great! I can't wait to hear how it turns out 🙂 As for the orange juice and wine, most of the seasoning paste will be applied under the skin (just gently lift up the skin without ripping it, and rub the paste underneath with your hands) so it shouldn't wash away. Additionally, because the paste is made with oil, it sticks to the skin pretty well and the juice simply runs off of it. Just make sure to add the dried onion last so you don't wash that away with the juice mixture!

        Reply

    Primary Sidebar

    Hi There! I'm Alana.

    Headshot of Alana with a green background.

    I'm the recipe developer, photographer, and writer behind Your Home, Made Healthy! I hope to inspire you to create healthy meals for your family without spending tons of time in the kitchen. Although my recipes focus on healthy eating and fresh ingredients, there is no diet talk here. Click below to find out why!

    Learn more about me →

    Healthy Winter Recipes

    • Instant Pot Chicken Gnocchi Soup
    • Apple Turkey Burgers
    • Chicken Minestrone Soup
    • Greek Chicken Meatballs with Tzatziki Sauce
    • Brown Sugar and Dill Roasted Carrots
    • Challah Rolls (Challah Buns)

    More Healthy Recipes →

    Popular Recipes

    • Skillet Roasted Corn Kernels
    • Chocolate Baked Oats
    • Mediterranean Sun-Dried Tomato Quiche
    • Healthy Ground Chicken Meatloaf with Vegetables

    Healthy Main Dish Recipes →

    Footer

    ↑ back to top

    Read our Terms

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Accessibility Statement

    Keep in Touch

    Follow me on Instagram

    Follow me on Facebook

    Follow me on Pinterest

    Sign up for emails, updates, tips, & tricks!

    About

    About Me

    My Food Philosophy

    Contact

    Copyright © 2023 Your Home, Made Healthy