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.
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/