With Thanksgiving right around the corner, I couldn’t wait to unveil my super simple recipe for Dutch Oven Turkey Breast. It’s deliciously tender and juicy and boasts the most beautiful golden-brown skin you've ever laid eyes on. To complement this poultry perfection, I've whipped up a creamy apple gravy that's a nod to the cozy, aromatic flavors of fall.
Now, here's where the fun really begins. I believe in making recipes that cater to everyone's taste, so I'm offering you not one, but TWO amazing rub options.
For those who like a bit of a kick, there's my spicy Tandoori rub — it's a favorite in our household, and Joe just can't get enough of it! Served over cumin-laced basmati rice and topped with sliced almonds, this Indian turkey is tongue-tinglingly delightful.
But, if you're looking to please the family elders, I've also got a classic seasoning rub that's sure to win them over. Brimming with the cozy flavors of sage, rosemary, and thyme, this version of my Dutch oven-roasted turkey breast is perfect for those who love to relish in tradition.
So, whether you're a culinary adventurer or a lover of classic flavors, this recipe is your playground. Choose your rub, get that Dutch oven ready, and let's make a one-pot turkey breast Dutch oven masterpiece that's bound to get gobbled up! 🦃✨
Jump to:
- Why You’ll Love This Dutch Oven Turkey Breast Recipe
- Ingredients & Substitutions
- How To Make Turkey Breast In A Dutch Oven
- Optional Variations & Dietary Adaptations
- Expert Tips
- Storage Instructions
- Frequently Asked Questions
- More Holiday Recipes
- Dutch Oven Turkey Breast with Creamy Apple Gravy (Tandoori-Spiced or Traditional!)
- 💬 Reviews
Why You’ll Love This Dutch Oven Turkey Breast Recipe
If you're looking for a Thanksgiving recipe that's as yummy as it is practical, you've hit the jackpot. Here's why you're going to absolutely love making (and eating!) this recipe for your holiday feast:
- Perfect for Smaller Gatherings: This turkey breast serves 6-8 people, making it an ideal choice for smaller Thanksgiving celebrations or intimate family dinners. You get all the festive vibes without the overwhelming size of a whole bird.
- A Time-Saver: Who says Thanksgiving dinner has to take all day? In about 2 hours, you'll have a succulent turkey breast ready to serve. That not only means more time to enjoy with your loved ones but also means your Turkey Day oven schedule just got a lot more manageable.
- Deliciously Versatile: Whether you're in the mood for the bold flavors of a spicy roast turkey or the comforting, familiar taste of traditional Thanksgiving turkey, this recipe caters to all. Plus, the creamy apple gravy adds a unique twist that pairs wonderfully with either choice.
- One-Pot Wonder: Simplicity is key, especially during the holiday season. Cooking turkey breast in a Dutch oven means cleanup is a breeze. It’s both stress-free and scrumptious — two of my very favorite adjectives for food!
Ingredients & Substitutions
Shockingly, you only need a few simple ingredients to make this apple onion gravy & turkey breast in a Dutch oven. Here’s what to grab:
- Whole Turkey Breast - You’re also welcome to use a split turkey breast for a smaller meal. Approximately 2-3 pounds is perfect for a family of 4!
- Brining Mix + Water - Use any store-bought brine mix (or make your own), then marinate for 12-36 hours. The process of brining is especially important for leaner cuts of meat (like this white meat poultry) that end up drying out easily.
- Butter - We’ll rub this all over the bird, both over and under the skin, to give an added boost of richness. Then, at the end, stirring a small amount into the gravy helps to emulsify it.
- Tandoori Spice Mix - I prefer making this as an Indian-style turkey. In the recipe card below, I offer a recipe to make your own tandoori masala using spices you might already have on hand. If you opt to buy it instead, Spicewalla is far and away the best I’ve tried. If you prefer a more traditional American turkey flavor, use about 3 tablespoons Poultry Seasoning + ½ tablespoon Smoked Paprika + ½ tablespoon Kosher Salt. Alternatively, swap in the spice blend of your choosing.
- Yellow Onion - You’re also welcome to use red or white onion or shallots instead.
- Celery Ribs - These add an earthy sweetness to the gravy that I find indispensable. Don’t fret if the stringy exterior of raw celery freaks you out; the long roast time softens them to where you won’t notice at all.
- Apples - I prefer using a sweet-tart firm variety like Honeycrisp, Pink Lady, Fuji, or Cosmic Crisp. That said, more tart varieties like Granny Smith will also work. I suggest avoiding mealy varieties like Red Delicious, as they tend to break down and lose their shape during cooking.
- White Wine - I love the tangy depth of flavor this adds to the gravy. If you prefer to avoid booze, chicken broth, turkey broth, or vegetable broth are fine substitutes.
- Full-Fat Plain Greek Yogurt - Don't use non-fat; it'll curdle. You can also use sour cream if you prefer. If dairy is a no-no, full-fat vegan yogurt or coconut cream should work.
- Heavy Cream - For extra richness in the apple gravy. Feel free to use an extra pad of butter instead.
For Serving Tandoori-Style Turkey Breast
- Scallions - Make sure you use both whites and greens for an added pop of color and fresh allium flavor.
- Cilantro - I love cilantro so much, I sometimes use it as my salad greens. It pairs beautifully with the Indian-inspired flavor of the tandoori turkey, but feel free to swap in parsley if you prefer.
- Toasted Slivered or Sliced Almonds - For added crunch and richness. Feel free to omit if you’re nut-free.
- Golden Raisins (a.k.a. Sultanas) - One of the things I love most about Indian cuisine is the liberal use of dried fruits and nuts in savory dishes. Adding about ⅓ cup of golden raisins to the apple gravy gives added texture and sweetness that I find intoxicating. Regular raisins, dried currants, or chopped dried apricots are also lovely.
- Basmati Rice - For an extra burst of Indian-inspired flavor, lace your basmati rice with whole cumin seeds. Check out my friend Dassana's jeera rice recipe to see how it’s done!
- Naan - This classic Indian flatbread is perfect for sopping up every last bit of tandoori-spiced goodness.
For Serving Traditional Dutch Oven Roasted Turkey Breast
- Fresh Parsley - For a pop of green on the plate, plus a mild lemony flavor.
- Greek Yogurt Mashed Potatoes or Cauliflower Mash - Creamy mashed veggies are the perfect accompaniment to traditional turkey and gravy.
- Ratatouille - I like to serve my Dutch oven turkey breast with vegetables, and plenty of them. This colorful side seems perfect for celebrating, plus it has an array of veggies to please every palate!
- Cranberry Relish - I love the tart flavor of cranberries to brighten up my Thanksgiving plate.
- Focaccia - Because is a holiday dinner complete without some kind of bread to sop up the gravy?!?
How To Make Turkey Breast In A Dutch Oven
The photos below are for making a tandoori turkey breast, but the steps are all the same if you opt to make the more traditional American-style bird. Just note that the garnish and sides should be swapped out for more classic sides to fit with the flavor profile you’re after:
Step 1: Brine. Dissolve the brining mix in 1 C hot water, then add 3 C cold water to chill it down quickly. Submerge turkey breast in brining liquid, then refrigerate (covered) for 12-36 hours.
Step 2: Prep. Remove turkey from brine, then pat dry with paper towels. Loosen the skin from the turkey breast by working your fingers between the meat and skin. Preheat oven to 350F.
Step 3: Layer Veggies. Add diced onions and celery to the bottom of the Dutch oven. Top with sliced apples. Pour on the wine or broth. Place dried turkey on top, breast side up.
Step 4: Mix Butter with about 2 tablespoons of tandoori spice mix.
Step 5: Season Turkey. Sprinkle up to 2 additional tablespoons of tandoori spice mix all over the turkey breast and rub in. Rub compound butter under skin and on top of skin. Sprinkle with a final bit of spice mix.
Step 6: Roast for about 30 minutes at 350F uncovered, then remove from the oven.
Step 7: Baste with any juices/melted butter and use a pastry brush to spread out the spice mix. Rotate the breast to the other side then return to the oven uncovered. Continue to roast until the breast reaches 160F, basting, brushing, and rotating every 15-20 minutes. This took another 1 hour and 15 minutes for my 6 lb turkey.
Step 8: Rest. Remove the turkey from the Dutch oven to a cutting board, then tent loosely with foil. Rest turkey for 10-15 minutes. The meat will continue to cook as it sits. Be sure that meat registers 165F in the deepest part of the breast for food safety.
Step 9: Make Gravy. While the meat rests, place the Dutch oven on the stovetop. Bring the juices to a simmer and taste, seasoning with a touch of salt as needed. Turn off the burner and whisk in the Greek yogurt. Add the cream and butter, whisking to combine. Season again, to taste.
Step 10: Slice the rested turkey thinly on the bias.
Step 11: Serve the turkey and gravy over basmati rice, sprinkling with green onions, cilantro, toasted almonds, and sultanas as garnish. If it's too spicy, add another dollop of Greek yogurt to cool it down. Enjoy!
Optional Variations & Dietary Adaptations
While you already have two options to choose from above (classic roast turkey or tandoori roast turkey), there are a few other ways to adjust the recipe to suit your needs. Here are a few ideas to get you started:
- Nut-Free: Simply leave out the toasted almonds for those with nut allergies. You can replace them with toasted pumpkin seeds for a nut-free crunch.
- Lactose-Free: Use ghee instead of butter and coconut cream, vegan whipping cream, or vegan Greek-style yogurt in place of Greek yogurt.
Expert Tips
- If brining liquid takes up too much space, do a dry brine instead. Just make sure you do SOME kind of brine for a minimum of 12 hours to ensure the juiciest results.
- If you make your own tandoori spice mix, you’ll have lots left over for later use. I love roasting chickpeas with it and using it as a rub for whole chickens. Feel free to halve the mixture if you don't want leftovers!!
- Adjust the heat level to your liking when it comes to the tandoori spice mix. 2 tablespoons = mild spice, 3 tablespoons = medium spice, 4 tablespoons = spicy.
- To re-crisp the turkey skin after resting and slicing, a kitchen torch is awesome.
- The meat on the bottom side of the Dutch oven heats faster than the rest, which is why you want to rotate the whole turkey breast back and forth so frequently. I used to do it only every 30 mins, but half the breast would always end up being overcooked. If you are making a split turkey breast, you won’t have to deal with this.
- Waste not, want not. After getting all the good stuff off the bone, use the leftover carcass to make turkey stock. And don’t forget to save your onion skins and celery butts to toss in there, too! Don’t you just love a good freebie? 😉
- Bonus freebie alert! You can also save your apple cores to make a spiced apple simple syrup that’s lovely for sweetening drinks or drizzling over breakfast or dessert. Swap out the apple juice for water and simmer the apple cores as you’re making the syrup. Strain them out after the syrup has cooled to room temp, then store and use as directed.
Storage Instructions
- Any leftovers can be transferred to an airtight container and kept in the fridge for up to 5 days. I suggest keeping the gravy and the turkey separate until you’re ready to serve.
- The sliced turkey can also be frozen for up to 2 months. Place it in a zip-top freezer bag, remove as much air as possible, then freeze.
- Alternatively, the turkey makes an excellent replacement for chicken in this easy Chicken Divan recipe.
- To reheat, allow the meat to defrost overnight in the fridge if frozen. Then, either microwave or warm the turkey in a toaster oven until it hits 165F. Heat the gravy separately until warm, stirring as needed to heat evenly. Enjoy!
Frequently Asked Questions
Brining is almost always a good choice for any kind of lean meat, turkey breast included. The salty-sugar water solution will add moisture to the white meat, making it more difficult to end up with a dry turkey à la the Griswold's in Christmas Vacation.
That said, I know that brining liquid takes up a lot of space in the fridge during the busy kitchen season. If this is the case, you can opt to do a dry brine instead.
If you're a fan of dark meat, I hear you! Instead of using a 4-6 pound turkey breast, why not roast a whole chicken instead? You'll end up with the same pieces as turkey, just on a smaller scale. Just be sure to adjust your cooking times accordingly. Either way, poultry needs to hit 165F before serving.
To make a split turkey breast (around 2.5 lbs), you can go as small as a 2-quart Dutch oven. For a full-size, whole turkey breast (4-6 lbs), I suggest a minimum of a 4-quart Dutch oven. I’ve yet to try cooking a full turkey in a Dutch oven, but I’d imagine you need the largest Dutch oven you can find!
Uncovered is what’ll give you that gorgeous, golden brown skin. And, since we’re just cooking the breast and not the whole bird, you don’t have to worry as much about it drying out or overcooking.
If the skin is browning too quickly, simply tent the breast with a sheet of foil, but don’t crimp it down. You want the air to continue to circulate rather than trap steam, which will lead to soggy skin rather than crispy skin.
For this particular recipe, the breast should be facing up.
More Holiday Recipes
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Dutch Oven Turkey Breast with Creamy Apple Gravy (Tandoori-Spiced or Traditional!)
Equipment
- Dutch Oven or 9x13 baking dish or large pot
Ingredients
Dutch Oven Turkey Breast
- 4-6 lb Whole Turkey Breast bone in, skin on
- 1 C Brining Mix
- 4 C Water
- 2 tablespoon Butter softened to room temperature
- 2-4 tablespoon Tandoori Spice Mix depending on spice preference, recipe below. If you prefer a more traditional Thanksgiving turkey flavor, use about 3 tablespoons Poultry Seasoning + ½ tablespoon Smoked Paprika + ½ tablespoon Kosher Salt.
- 1 large Yellow Onion about 2 cups, medium dice
- 2-3 stalks Celery Ribs about 1 cup, medium dice
- 3-4 Apples 3 medium or 4 small, quartered and sliced
- 1 C White Wine or chicken broth
- ½ C Full-Fat Plain Greek Yogurt don't use non-fat; it'll curdle. Sour cream also works. If dairy is a no-no, full-fat vegan yogurt or coconut cream should work.
- 1 tablespoon Heavy Cream or Unsalted Butter
- 1 tablespoon Butter
- 3-4 Scallions sliced thinly, both whites and greens
- 1 bunch Cilantro roughly chopped
- ⅓ C Toasted Slivered or Sliced Almonds optional, for serving
- Basmati Rice for serving
Homemade Tandoori Spice Mix
- 2 tablespoon Hot Smoked Paprika or regular smoked paprika if you're spice averse
- 2 tablespoon Ground Coriander
- 2 tablespoon Ground Cumin
- 1 tablespoon Ground Ginger
- 1 tablespoon Ground Turmeric
- 1 tablespoon Ground Cardamom
- 1 tablespoon Ground Cayenne
- 1 tablespoon Garlic Powder
- 1 ½ tablespoon Kosher Salt
Instructions
- Dissolve brining mix in 1 C hot water, then add 3 C cold water to chill it down quickly. Submerge turkey breast in brining liquid, then refrigerate (covered) for 12-36 hours.
- Remove turkey from brine, then pat dry with paper towels. Loosen skin from turkey breast by working your fingers between the meat and skin. Preheat oven to 350F.
- Add diced onions and celery to the bottom of the dutch oven. Top with sliced apples. Pour on the wine or broth. Place dried turkey on top, breast side up.
- Mix butter with about 2 tablespoons tandoori spice mix.
- Sprinkle up to 2 tablespoons tandoori spice mix all over turkey breast and rub in. Rub compound butter under skin and on top of skin. Sprinkle with a final bit of spice mix. Place in Dutch oven.**If you don't have a Dutch oven, use a 9x13 and foil or a large pot with a lid.
- Roast for about 30 minutes at 350F uncovered, then remove from the oven. Baste with any juices/melted butter and use a pastry brush to spread out the spice mix. Rotate the breast to the other side then return to the oven uncovered.Roast until breast reaches at least 160F, basting, brushing, and rotating every 15-20 minutes. This took another 1:15 for my 6 lb turkey.
- Remove the turkey from the Dutch oven to a cutting board, then tent loosely with foil. Rest turkey for 10-15 minutes. Be sure that meat registers 165F for food safety. Slice thinly on the bias.
- While the meat rests, place the Dutch oven on the stovetop. Bring the juices to a simmer and taste, seasoning with a touch of salt as needed. Turn off the burner and whisk in the Greek yogurt.
- Add the cream and butter, whisking to combine. Season again, to taste.
- Serve the turkey and gravy over basmati rice, sprinkling with green onions and cilantro as garnish. If it's too spicy, add another dollop of Greek yogurt to cool it down. Enjoy!
Notes
- Any leftovers can be transferred to an airtight container and kept in the fridge for up to 5 days. I suggest keeping the gravy and the turkey separate until you’re ready to serve.
- The sliced turkey can also be frozen for up to 2 months. Place it in a zip-top freezer bag, remove as much air as possible, then freeze.
- Alternatively, the turkey makes an excellent replacement for chicken in this easy Chicken Divan recipe.
- To reheat, allow the meat to defrost overnight in the fridge if frozen. Then, either microwave or warm the turkey in a toaster oven until it hits 165F. Heat the gravy separately until warm, stirring as needed to heat evenly. Enjoy!
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