Juicy Dutch Oven Roast Turkey Breast

Here’s my go-to dutch oven roast turkey breast recipe, with a simple method that gives you juicy, perfectly cooked meat and golden brown skin every time. The recipe uses fresh herbs, butter, and a few basic seasonings that really bring out the turkey’s natural flavor.

This turkey breast has become my reliable solution for smaller holiday gatherings or Sunday dinners. I often make an extra one just to have leftovers for sandwiches during the week. Because who doesn’t love a good turkey sandwich the next day?

What Kind of Turkey Breast Should I Use?

For this Dutch oven recipe, you’ll want to look for a bone-in, skin-on turkey breast in the 4-6 pound range. The bone helps keep the meat moist during cooking, while the skin crisps up beautifully and adds extra flavor. Fresh turkey breast is ideal, but if you’re using frozen, make sure it’s completely thawed in the refrigerator before cooking (this usually takes 1-2 days). When shopping, try to choose a turkey breast that’s relatively even in thickness – this helps ensure it cooks uniformly throughout. If you can find it, heritage or free-range turkey tends to have better flavor, though standard supermarket varieties will still give you great results.

Options for Substitutions

This turkey breast recipe is pretty adaptable – here’s what you can switch up if needed:

• Turkey breast: While this recipe works best with bone-in turkey breast, you can use boneless turkey breast if that’s what you have. Just reduce cooking time by about 15-20 minutes and check temperature earlier.
• Fresh herbs: No fresh herbs? Use dried ones instead – about 1 teaspoon dried thyme and ½ teaspoon dried rosemary. You could also try sage or oregano for a different flavor profile.
• Salted butter: Unsalted butter works fine – just add an extra ¼ teaspoon of salt. You can also use olive oil, though you’ll miss some of that buttery richness.
• Lemon: If you’re out of fresh lemon, use 2 tablespoons of bottled lemon juice and skip the zest. Orange can work too for a slightly different citrus note.
• Onion: Feel free to swap the onion with celery, carrots, or even quartered apples for different flavor bases. These vegetables mainly help flavor the drippings.
• Broth: Chicken broth is a perfect substitute for turkey broth. In a pinch, you can even use water with a chicken bouillon cube dissolved in it.

Watch Out for These Mistakes While Roasting

The biggest mistake when cooking turkey breast is not letting it come to room temperature before roasting – take it out of the fridge at least 30 minutes beforehand to ensure even cooking from edge to center. A common error is skipping the important step of patting the skin completely dry before adding butter and seasonings, which prevents you from achieving that golden-brown, crispy skin everyone loves. To get the most accurate reading, avoid touching the bone with your meat thermometer – instead, insert it into the thickest part of the breast and look for a temperature of 165°F (remove at 160°F as it will continue cooking while resting). For the juiciest results, let the turkey breast rest for 15-20 minutes after cooking, loosely tented with foil, allowing the juices to redistribute throughout the meat instead of running out when you slice it.

What to Serve With Turkey Breast?

A roasted turkey breast calls for all those cozy side dishes that make a meal feel special! The classics like mashed potatoes and stuffing are always crowd-pleasers, and they’re perfect for soaking up the tasty pan juices. I love to add some green vegetables to the plate – roasted Brussels sprouts or green beans work great since you can pop them in the oven while the turkey is resting. For a complete spread, add some cranberry sauce (homemade or store-bought – no judgment here!) and a basket of warm dinner rolls to round out the meal. Since this recipe already has those lovely herbs like thyme and rosemary, any sides seasoned similarly will tie the whole meal together nicely.

Storage Instructions

Keep Fresh: Once your turkey breast has cooled down, wrap it well in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for 3-4 days. I like to slice only what I need and keep the rest whole – this helps the meat stay juicy longer!

Freeze: Got leftovers? You can freeze cooked turkey breast for up to 3 months. Just wrap it tightly in plastic wrap, then aluminum foil, or place it in a freezer bag with as much air removed as possible. Don’t forget to label it with the date!

Reheat: To keep your turkey from drying out when reheating, place it in a baking dish with a splash of broth, cover with foil, and warm in a 325°F oven until heated through. For quick meals, you can also microwave individual portions with a damp paper towel over top to keep the moisture in.

Preparation Time	30-45 minutes
Cooking Time	75-120 minutes
Total Time	105-165 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 260-280 g
• Fat: 120-130 g
• Carbohydrates: 20-30 g

Ingredients

• 4 to 6 pounds turkey breast (bone-in, with skin)
• 6 tablespoons salted butter (melted or softened)
• 4 minced garlic cloves
• 2 to 3 sprigs fresh thyme
• 1 to 2 sprigs fresh rosemary
• Zest and juice of 1 lemon
• 2 teaspoons salt (and extra if needed)
• 1 teaspoon black pepper (and extra if needed)
• 1 large onion (cut into big pieces)
• 1/2 to 1 cup chicken or turkey broth

Step 1: Prepare the Turkey Breast

Ensure that the turkey breast is completely defrosted.

Pat it dry with a paper towel if it’s wet.

Prepare fresh herbs by removing leaves from fresh thyme and rosemary.

Chop the rosemary leaves into smaller pieces.

In a bowl, combine melted or softened butter with minced garlic, thyme, rosemary, lemon zest, lemon juice, 2 teaspoons of salt, and 1 teaspoon of black pepper.

Mix well to form a flavorful butter mixture.

Step 2: Set Up the Dutch Oven

Add onion pieces to a Dutch oven (at least 6 qt) and spread them out evenly.

Pour chicken broth into the Dutch oven until the onions are halfway submerged, ensuring they are not floating.

This will keep the turkey moist as it cooks.

Step 3: Season and Prepare the Turkey for Baking

Pre-heat the oven to 350℉.

Place the turkey breast onto the Dutch oven with the opening side up.

Generously sprinkle salt and black pepper inside the turkey cavity, then use your hand to spread the spices evenly.

Flip the turkey over so one breast side is facing upwards.

Gently use your fingers to loosen the skin of the turkey, being careful not to tear it.

Step 4: Apply Butter Mixture

Add one-third of the butter mixture under the loosened skin of one breast side, using your fingers to spread it out evenly under the skin.

Repeat for the other side of the turkey breast.

Spread the remaining butter mixture over any exposed parts of the meat without skin.

Step 5: Bake the Turkey

Position the turkey breast side up in the Dutch oven.

Generously sprinkle salt and pepper over the entire skin.

Bake the turkey uncovered for 1 hour and 15 minutes.

After this time, use a meat thermometer to check the internal temperature at the thickest part of the breast.

If it reads 165℉ or above, remove the turkey from the oven.

If not, continue to bake uncovered, checking every 15-30 minutes.

If the skin browns too much before reaching the desired internal temperature, cover the Dutch oven with a lid.

Step 6: Rest, Carve, and Serve

Once the turkey reaches an internal temperature of 165℉, remove it from the oven.

Loosely cover it with aluminum foil and let it rest for 10-15 minutes to allow the juices to redistribute.

After resting, carve the turkey into smaller pieces.

Serve hot and enjoy your flavorful and tender turkey breast!