Dutch Oven Turkey Breast with Garlic Herb Butter: A Tender, Flavorful Roast for Any Occasion
This succulent Dutch oven turkey breast is infused with a garlic herb butter, creating a tender, flavorful roast. Surrounded by colorful roasted vegetables, it is a comforting and savory dish, perfect for a holiday meal or a special dinner.
Ingredients
For the Turkey:
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Bone-in, skin-on turkey breast – 4-5 pounds
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Olive oil – 2 tablespoons (for searing)
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Salt – 1 teaspoon (for seasoning)
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Black pepper – 1 teaspoon (for seasoning)
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Fresh herbs (rosemary, thyme, and sage) – 3-4 sprigs each (for flavoring)
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Garlic – 3 cloves (whole, smashed)
For the Garlic Herb Butter:
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Unsalted butter – 1/2 cup (softened)
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Garlic – 4 cloves (minced)
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Fresh herbs (rosemary, thyme, parsley) – 1 tablespoon each (chopped)
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Lemon zest – 1 teaspoon (optional, for a bright flavor)
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Salt and pepper – to taste
Instructions
In a small bowl, mix together the softened butter, minced garlic, chopped fresh herbs, lemon zest, salt, and pepper. Stir until everything is well combined and set aside.
Preheat your oven to 375°F (190°C). While the oven is heating up, place your Dutch oven on the stovetop over medium-high heat and add olive oil. Let it heat until shimmering.
Season the turkey breast with salt and pepper. Once the olive oil is hot, add the turkey breast, skin-side down, to the Dutch oven. Sear for about 4-5 minutes, or until the skin is golden brown and crispy. This step adds a great depth of flavor to the skin and locks in moisture.
Once the turkey breast is seared, carefully flip it so the skin is facing up. Rub the garlic herb butter generously under the skin, making sure to coat the meat evenly. Be gentle so as not to tear the skin. You can also rub some butter on the skin itself for extra crispiness.
Place the whole, smashed garlic cloves and fresh herbs (rosemary, thyme, sage) around the turkey breast in the Dutch oven. These will infuse the turkey with extra flavor as it cooks.
Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 1.5 to 2 hours, or until the internal temperature of the turkey breast reaches 165°F (74°C) when measured at the thickest part of the breast.
Once the turkey reaches the desired temperature, remove it from the oven and let it rest, covered, for about 10 minutes. This allows the juices to redistribute and ensures the meat stays tender and juicy.
After the turkey has rested, carve it into slices and serve with the pan drippings and roasted herbs. Garnish with additional fresh herbs if desired for a beautiful presentation.