Dutch Oven Citrus Herb Turkey Breast Recipe
This Dutch Oven Boneless Turkey Breast recipe offers a juicy and flavorful roast infused with fresh citrus and aromatic herbs. The turkey breast is rubbed with a zesty orange and herb mixture, then slow-roasted in a Dutch oven with layers of orange and onion slices, resulting in a tender and aromatic main dish perfect for any special occasion or cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Turkey and Herb Rub
- 3 pound boneless turkey breast
- 1 naval orange, zested and sliced
- 1 yellow onion, peeled and sliced
- 3-4 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons extra virgin olive oil, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the turkey breast evenly and thoroughly.
- Prepare the Citrus Herb Rub: Combine the orange zest, minced fresh herbs (rosemary, parsley, thyme, sage), minced garlic, kosher salt, black pepper, and 2 tablespoons of extra virgin olive oil in a bowl. Mix well to create a fragrant herb rub that will infuse the turkey breast with vibrant flavors.
- Layer Orange and Onion Slices: Arrange the orange and onion slices alternately at the bottom of the Dutch oven. This creates a flavorful bed that will keep the turkey moist and add aromatic notes during roasting.
- Rub the Turkey Breast: Pat the boneless turkey breast dry with paper towels. Keep the netting on for support, then rub the prepared citrus herb mixture all over the turkey breast, ensuring it is evenly coated. Place the turkey breast on top of the layered orange and onion slices in the Dutch oven.
- Roast the Turkey: Place the Dutch oven uncovered into the preheated oven and roast for about 90 minutes. Halfway through roasting, at 60 to 75 minutes, drizzle the remaining tablespoon of olive oil over the turkey to baste and enhance moisture and flavor.
- Check Doneness and Rest: Using a meat thermometer, check that the innermost temperature of the turkey breast reaches 160-165°F to ensure it is fully cooked yet juicy. Remove from the oven and let the turkey rest for 10-15 minutes before carefully removing the netting. This resting period helps the juices redistribute throughout the meat.
- Carve and Serve: Using a sharp knife, carve the turkey breast into slices. Arrange the slices on a serving platter and enjoy your flavorful and tender Dutch oven roasted turkey breast.
Notes
- Using fresh herbs and orange zest adds vibrant flavor and freshness to the turkey.
- Keeping the turkey breast netting on during cooking helps maintain its shape and juiciness.
- Using a meat thermometer is crucial to avoid overcooking and drying out the meat.
- The resting step allows the juices to redistribute, making the turkey moist and tender.
- This recipe pairs well with roasted vegetables, mashed potatoes, or a light salad.
