Dutch Oven Turkey Breast
This post may contain affiliate links. Please read our full disclosure policy.
If a whole turkey feels like overkill or overwhelm, you’ll really love this easy Dutch Oven Turkey Breast. We’re roasting a bone-in turkey breast in the Dutch oven with lemon, onion, garlic, and thyme, then using the pan juices for an easy gravy. It’s small-crowd friendly, all white meat, and ready in way less time than a full turkey.
Perfect with my traditional sage and sausage stuffing that cooks in a 9×13 pan.
As a kid, I remember being a little traumatized when watching my mom or grandmother prepare the turkey. I never wanted any part of pulling out the neck or gizzards. Yuck! I finally grew up and gave a turkey breast a go, and it’s so stinking easy! Five easy steps to the perfect juicy turkey.
Depending on the crowd, I’ll make a large bird and a turkey breast to be sure we have plenty of leftovers for open turkey sandwiches or cranberry turkey sliders.
Why You’ll Love
- Crowd pleaser protein for the holidays!
- Juicy inside with golden skin and all white meat.
- Leftover friendly for soups, bowls, wraps, and cozy next-day meals.
Free Printable
When To Thaw Your Turkey!
Ingredients
- Turkey breast: Bone-in turkey breast stays juicy with the broth.
- Seasoning blend: Salt, pepper, garlic/onion powder, and herbs for simple, clean flavor.
- Fresh aromatics: Onion, garlic, and lemon to keep things bright and fragrant.
- Broth or stock: For a small amount like this, I make the broth with my favorite chicken base.
See the recipe card below for a complete list of ingredients and measurements.
How to Make Dutch Oven Turkey
Step 1: Heat the oven to 375°F. Pat the breast very dry and slick it with olive oil or butter. Mix the salt, pepper, garlic and onion powders, and thyme or rosemary, then season all over.
Step 2: Layer lemon slices, onion, and whole garlic cloves in the Dutch oven and pour in 1 cup broth. Set the turkey on top, skin up, and put the lid on.
Step 3: Roast for about 45 minutes. You’re aiming for a mid-cook temperature in the 125–140°F range.
Step 4: Take off the lid and return the pot to the oven. Roast until the skin turns deep golden and the thickest part hits 165°F; start checking about 15 minutes after you uncover.
Step 5: Move the turkey to a board and let it rest 10 minutes.
FAQ
What size Dutch oven do I need for a turkey breast
A 5.5 to 7 quart Dutch oven fits a 3 to 4 pound bone-in turkey breast with room for lemon, onion, and garlic.
What is the correct internal temperature for turkey breast
165°F in the thickest part of the breast, avoiding bone. Use an instant-read thermometer and start checking 15 minutes after you remove the lid.
How To Make an Easy Turkey Pan Gravy
Pour the pan juices into a saucepan with a cup of chicken broth and bring it to a gentle simmer. Whisk in a quick cornstarch slurry, then let it bubble for a minute or two until it turns glossy and thick. Taste, adjust the seasoning, and you’re good to go.
Serving Suggestions
I usually keep it classic. I make my instant pot mashed potatoes while the turkey cooks, slide a green bean casserole into the oven as soon as I take the lid off the Dutch oven, and roast a tray of roasted sweet potatoes on the rack below. I also always serve either whole berry cranberry sauce or I’ll make my craisin cranberry sauce.
By the time the turkey is resting, those sides are ready to hit the table, and the pan juices are perfect for gravy.
Storage and Reheating
- Fridge: 3 to 4 days in an airtight container.
- Freeze: Sliced turkey up to 2 months.
- Reheat: Covered skillet over low heat with a splash of broth until warmed through.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
Juicy Dutch Oven Turkey Breast
Equipment
Ingredients
- 3-4 pound Bone-In Turkey Breast
- 4 Tablespoon Olive Oil or Melted Butter
- 1 ½ teaspoon Salt
- 1 tsp Black Pepper
- 1 ½ tsp Garlic Powder
- 1 ½ tsp Onion Powder
- 1 ½ tsp Dried Thyme or Rosemary
- 1 Lemon sliced
- 1 Onion quartered
- 3-4 Garlic Cloves peeled
- 1 cup Chicken or Turkey Broth
Instructions
- Heat oven to 375°F. Pat the turkey very dry and rub with oil or butter.3-4 pound Bone-In Turkey Breast, 4 Tablespoon Olive Oil or Melted Butter
- Combine salt, pepper, garlic powder, onion powder, and thyme or rosemary. Sprinkle all over and press to adhere.1 ½ teaspoon Salt, 1 tsp Black Pepper, 1 ½ tsp Garlic Powder, 1 ½ tsp Onion Powder, 1 ½ tsp Dried Thyme
- Lay lemon slices, onion, and garlic in the bottom of the Dutch oven. Pour in 1 cup broth. Set the turkey on top, skin side up. Cover.1 Lemon, 1 Onion, 3-4 Garlic Cloves, 1 cup Chicken or Turkey Broth
- Bake 45 minutes. Internal temp should be 125 to 140°F in the thickest part.
- Remove the lid and continue roasting 20 to 35 minutes until the skin is golden and the thickest part reads 165°F. Start checking 15 minutes into this phase.
- Transfer to a board and rest for 10 minutes. Slice and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
- The turkey is done when the center hits 165°F and the juices run clear.
- Keep liquid to about 1 cup so you roast, not braise.
- Use low-sodium broth and adjust salt at the end.
- If your breast is closer to 3 lb, begin checks on the early side. For a full 4 lb breast, expect the longer end of the range.
Thank you for sharing this recipe
This was easy to make and the perfect size turkey for my small family!