Dutch Oven Turkey Breast with Vegetables

5 from 2 votes

Dutch Oven Turkey Breast with Vegetables

This Dutch Oven Turkey Breast is simple, easy, and always comes out juicy! It's the perfect main dish for family dinners, holidays, and gatherings. Pair it with comforting sides like mashed potatoes and gravy for a filling meal.

Prep Time10

Cook Time50

Total Time1

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

3-4 sprigs EACH thyme, rosemary, & sage, see notes*
5 Tablespoons salted butter, room temperature
8-10 cloves garlic
2 teaspoons smoked paprika
1 lemon
1 split bone-in turkey breast, about 2.5 pounds, pat dry
2 teaspoons Morton’s kosher salt*
black pepper
sliced carrots, celery, or onion, optional

Instructions

Preheat the oven to 375 degrees. Run your thumb and index finger down the herb sprig in the opposite direction that the leaves grow to release the leaves into the bowl of a small food processor. (If you do not have a food processor, finely chop the herb leaves.)
3-4 sprigs EACH thyme, rosemary, & sage, see notes*
Add the butter, garlic, paprika, and zest of one lemon to the food processor. Cut the zested lemon into wedges and set aside.
5 Tablespoons salted butter, room temperature, 8-10 cloves garlic, 2 teaspoons smoked paprika, 1 lemon
Blend until smooth (or mash with a fork).
In a shallow dutch oven, add the lemon wedges and vegetables (if using). Place the turkey breast on top of them skin side up.
1 split bone-in turkey breast, about 2.5 pounds, pat dry, sliced carrots, celery, or onion, optional
Rub ALL of the butter on all sides of the turkey breast and under the skin. Season with the salt and pepper.
2 teaspoons Morton’s kosher salt*, black pepper
Bake for 50-60 minutes or until the turkey reaches an internal temperature of 160 degrees in the thickest part. Time will vary based on thickness and weight. Rest for 5-10 minutes before slicing.

Nutrition