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Dutch oven turkey breast sliced on a serving platter.
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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!
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
Cost $20

Equipment

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
  • 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