Dutch Oven Turkey Breast
This Dutch Oven Turkey Breast is the perfect turkey recipe for smaller Thanksgiving gatherings in a fraction of the time. Brining and braising your turkey breast in a Dutch oven makes turkey that’s moist and flavorful and the perfect centerpiece for your favorite Thanksgiving side dishes.
So read on for all the detailed tips and tricks, like why to brine turkey breast and how to cook turkey breast in the oven. Or just grab your Dutch oven, hit that Jump to Recipe button, and let’s make a Dutch oven turkey breast!
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Ingredients
Making just the turkey breast has many perks. Turkey breast is lean and cooks quickly. And you don’t have to worry about different parts of the turkey cooking unevenly and getting dry like when you’re oven roasting a whole turkey.
You don’t need 12 to 24 pounds of turkey if you’re cooking for two to four people. Estimate about a half pound of turkey breast per person for dinner, or up to one pound per person if you want leftover turkey for sandwiches or turkey pot pie!
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Prefer dark meat? Make a braised turkey leg instead!
Recipe tips and tricks
Brined turkey breast
Turkey benefits immensely from brining. The brine tenderizes the turkey meat, allowing it to retain moisture during cooking – a must for lean turkey breast.
Brine for at least four hours, ideally for 12, and for no more than 24 hours. I brine the boneless turkey breast in the same Dutch oven I’m going to use for braising.
When you’re ready to cook, remove the turkey breast from the brine and pat it dry with a paper towel. Do not rinse – rinsing meat only increases the chance of foodborne illnesses.
Braised turkey breast
Braising is a slow-cooking method involving cooking in a small amount of liquid. It’s great for breaking down tougher cuts of meat while keeping lean cuts moist. I love braising, whether it’s for a holiday brisket or the spaghetti and braised meatballs I make all the time.
Dutch ovens are ideal for braising because they distribute heat evenly, lock in moisture, and go from stove top to oven. I use a Dutch oven to make this boneless turkey breast, my Dutch oven pulled chicken or pulled duck breast.
Preheat your oven, then heat olive oil or butter in the Dutch oven. Sear the skin covered turkey breast until golden brown, about 4 to 5 minutes. Remove the turkey from the Dutch oven and set it aside on a plate.
Add the onion or shallot, garlic, potatoes, chopped sage, and pepper. There’s no need for more salt.
Sauté the vegetables until they’re softened and just beginning to brown, about 7 to 10 minutes. Return the turkey breast to the Dutch oven, skin-side down at first.
Pour in the chicken broth and vermouth. The turkey breast won’t be completely covered with liquid. Cover the Dutch oven with the lid and transfer it to the oven.
Braise for 45 minutes, then remove the lid and flip the turkey breast so it’s skin-side up. Cook until the turkey reaches an internal temperature of 165°F (74°C), about 20 to 30 minutes more. You can crisp the skin under the broiler for a few minutes if you like. Remove the turkey from the Dutch oven and let it rest for 10 minutes before slicing.
What to serve with turkey breast
Here are some of my favorite Thanksgiving side dishes to serve with braised turkey breast or my pan-roasted chicken breast:
- Jalapeño Cranberry Sauce
- Homemade stuffing made with no-knead bread
- Creamy Cavatappi Mac and Cheese
- Baked sweet potatoes or mashed potatoes
- Salad like my Arugula Pear Salad or Kale salad with Cranberries and Pecans
- Maple Balsamic Brussels Sprouts
- Skillet Cornbread or Japanese Milk Bread Rolls
- Pie – Strawberry Apple Pie made with my cream cheese pie crust
- Drinks – start with a Cranberry Negroni or Cranberry Gimlet, then move to a light to medium body red wine.
Recipe FAQs
Yes, while your boneless turkey breast will be most moist and tender on the first day, you can hold it in the braising liquid for up to one day.
My family always asks for this turkey pot pie with puff pastry.
Yes, you can freeze slices of turkey breast in a freezer bag. Just know it may not have the same texture, so use it for that turkey pot pie, turkey tetrazinni, or turkey noodle soup.
Related poultry recipes
Check out other chicken, turkey, and duck recipes from the archives, like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Dutch Oven Turkey Breast
Equipment
- ! Dutch oven 2¾ to 5 quart, depending on how much meat you are cooking
Ingredients
- 2 pounds boneless, skin-on turkey breast see note below about estimating amount of meat per person
- ¼ cup kosher salt
- 1 tablespoon olive oil or butter
- 2 to 3 Yukon gold potatoes or about 10 baby potatoes, chopped
- 1 shallot or ¼ yellow onion, chopped fine
- 2 cloves garlic minced
- 1 tablespoon fresh sage leaves chopped
- 1 teaspoon ground black pepper
- 1 cup chicken broth
- ½ cup dry white wine or vermouth
Instructions
- At least 4 hours before cooking and up to 24, add the boneless turkey breast to the Dutch oven. Combine the salt with one quart of water and pour over the turkey breast. It should cover the turkey breast completely. Refrigerate until ready to cook.2 pounds boneless, skin-on turkey breast, ¼ cup kosher salt
- When you're ready to cook, heat your oven to 275℉. Remove the turkey breast from the brine and pat it dry with a paper towel. Do not rinse.
- Rinse out the Dutch oven and dry it. Add one tablespoon of olive oil or butter and heat over medium-low heat. When hot, add the vegetables, chopped sage, and ground pepper and cook until the veggies are softened and just beginning to brown, about 7 to 10 minutes.1 tablespoon olive oil or butter, 2 to 3 Yukon gold potatoes, 1 shallot, 2 cloves garlic, 1 tablespoon fresh sage leaves, 1 teaspoon ground black pepper
- Turn the heat off, and return the turkey breast to the Dutch oven, skin-side down at first. Pour in the chicken broth and vermouth. The turkey breast won't be completely covered with liquid. Cover the Dutch oven with the lid and transfer it to the oven.1 cup chicken broth, ½ cup dry white wine or vermouth
- Braise for 45 minutes, then remove the lid and flip the turkey breast so it's skin-side up. Cook until the turkey reaches an internal temperature of 165°F (74°C), about 20 to 30 minutes more. You can crisp the skin under the broiler for a few minutes if you like it browner. Remove the turkey from the Dutch oven and let it rest for 10 minutes before slicing.
Notes
Nutrition
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