Dutch Oven Turkey Breast Recipe

Dutch Oven Turkey Breast

5.0

(3)

3 Reviews

This turkey breast recipe is perfect for a smaller group at Thanksgiving.

By Melissa Gray

Published on October 19, 2023

Recipe tested by

Southern Living Test Kitchen

Southern Living Dutch Oven Turkey Breast and Vegetables on a platter to serve — Photo:
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely

Active Time:

30 mins

Total Time:

3 hrs

Servings:

If you're hosting a smaller group this Thanksgiving, this recipe is just the ticket. Bonus: The gravy comes together right in the pot with no extra steps.

Cooking the turkey in a Dutch oven this way helps it stay nice and moist (which is what we all want, right?). The potatoes and carrots are perfectly cooked in the same pan alongside the meat. And despite forgoing a typical roasting method, the skin of this turkey still browns nicely thanks to a short trip under the broiler.

The key ingredient in this recipe is the white wine though, which brings brightness to the gravy, turkey, and veggies. Plus, leftover wine from cooking is great to serve along with the meal. Although we keep the seasoning on this turkey breast fairly simple, feel free to add more than just salt and pepper, like garlic powder, a pinch of cayenne, or your favorite seasoning blend.

Ingredients

1 (5- to 6-lb.) bone-in, skin-on turkey breast, patted dry
2 Tbsp. olive oil
3 tsp. kosher salt, divided, plus more to taste
1 tsp. black pepper, divided, plus more to taste
1 3/4 lb. medium-size (2 oz. each) red potatoes, halved
4 medium (2 1/2 oz. each) carrots, peeled, halved lengthwise, and cut into 1-in. pieces (about 2 cups)
1 small (4 oz.) sweet onion, cut lengthwise into eighths
3/4 cup dry white wine
2 Tbsp. all-purpose flour
1 Tbsp. white wine vinegar
1 1/2 tsp. chopped fresh sage, plus sage leaves for garnish

Directions

Preheat oven to 325°F with rack about 12 inches from heat source. Brush turkey with oil; sprinkle with 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Place in a large broiler-safe Dutch oven. Bake in preheated oven, uncovered, until golden brown, about 1 hour. Do not turn oven off.
Remove pot from oven. Arrange potatoes, carrots, and onion around turkey; set aside. Whisk together wine, flour, vinegar, chopped sage, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Pour evenly over vegetables. Cover and bake at 325°F until vegetables are fork-tender and a thermometer inserted into thickest portion of meat registers 160°F, 1 hour, 10 minutes to 1 hour, 25 minutes.
Without removing pot from oven, carefully uncover, and increase oven temperature to broil. Broil until turkey is golden brown, 8 to 10 minutes.
Remove pot from oven. Transfer turkey to a cutting board. Let rest 15 minutes; turkey temperature will continue to rise to 165°F. Season vegetables to taste with additional salt and pepper. Carve turkey into 1-inch-thick slices. Arrange meat and vegetables on a platter. Whisk gravy until combined; drizzle over sliced turkey and vegetables. Garnish with fresh sage leaves and additional pepper, if desired.

Dutch Oven Turkey Breast

Ingredients

Directions

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