Q1: Why is my turkey breast always dry?

The number one culprit is almost always overcooking. A turkey breast is very lean and has a small window of perfection. The only 100% foolproof way to prevent a dry result is to use a reliable meat thermometer.

Q2: Can I use a boneless turkey breast?

You can, but a bone-in breast is highly recommended for the best, most flavorful and juicy result. If you do use a boneless breast, you will need to significantly reduce the roasting time. Start checking the temperature after about 1 hour of total cooking.

Q3: Can I make this without a Dutch oven?

A heavy-bottomed Dutch oven with a tight-fitting lid is the key to this recipe's success. If you don't have one, you can use a large, deep, oven-safe pot, or a roasting pan, but you must be sure to cover it very tightly with aluminum foil to trap the steam.

Q4: Can I use a different kind of vegetable?

Of course! This recipe is a wonderful template. You could add parsnips, chunks of butternut squash, or celery root along with the other vegetables.

Q5: What internal temperature should I aim for?

For a turkey, it is crucial for food safety that the meat is fully cooked. You will pull the turkey from the oven when your instant-read thermometer registers $160^{\circ}F$. As the turkey rests, the internal temperature will continue to rise ("carryover cooking") to a final, perfectly safe temperature of $165^{\circ}F$.

Dutch Oven Turkey Breast (An Easy One-Pot Holiday Meal!)

Juicy Dutch Oven Turkey Breast (An Easy One-Pot Holiday Meal!)

A comforting and easy one-pot recipe for a bone-in, skin-on turkey breast, roasted to perfection in a Dutch oven. The turkey is browned, then braised with a medley of root vegetables (red potatoes, carrots, and onion) in a savory gravy made from white wine, flour, and fresh sage. The dish is finished under the broiler for a golden-brown skin, resulting in a complete holiday meal from a single pot.

Author: Grace

Ingredients

1 (5- to 6-lb.) bone-in, skin-on turkey breast
2 Tbsp. olive oil
3 tsp. kosher salt, divided
1 tsp. black pepper, divided
1 3/4 lb. medium-size red potatoes, halved
4 medium carrots, peeled and cut into 1-in. pieces
1 small 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

Instructions

Preheat the oven to 325°F with the rack about 12 inches from the heat source.
Pat the turkey breast dry. Brush it with olive oil and sprinkle with 2 teaspoons of the salt and 1/2 teaspoon of the pepper.
Place the turkey breast in a large, broiler-safe Dutch oven. Bake, uncovered, for 1 hour until golden brown.
Remove the pot from the oven. Arrange the potatoes, carrots, and onion around the turkey.
In a small bowl, whisk together the white wine, flour, white wine vinegar, chopped sage, and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper.
Pour this wine mixture evenly over the vegetables in the Dutch oven.
Cover the Dutch oven and return it to the oven. Bake for 1 hour 10 minutes to 1 hour 25 minutes, until the vegetables are fork-tender and a thermometer inserted into the thickest part of the meat registers 160°F.
Without removing the pot from the oven, carefully uncover it and increase the oven temperature to broil.
Broil for 8 to 10 minutes, until the turkey skin is golden brown and crispy.
Remove the pot from the oven. Transfer the turkey to a cutting board and let it rest for 15 minutes.
Season the vegetables and gravy in the pot to taste. Carve the turkey into 1-inch-thick slices. Arrange the meat and vegetables on a platter, drizzle with the gravy, and garnish with fresh sage.

Notes

This is a complete one-pan meal, with the turkey and vegetables roasting together in the Dutch oven, making for easy cleanup.
The gravy is created in the same pot, flavored by the turkey drippings and the wine-flour mixture.
The two-stage cooking process—baking covered, then broiling uncovered—ensures the meat is tender and the skin is crispy.
Letting the turkey rest for 15 minutes is crucial for the juices to redistribute, ensuring a moist roast. The internal temperature will continue to rise to a safe 165°F as it rests.

Find it online: https://www.eatswithsoul.com/dutch-oven-turkey-breast/