Dutch Oven Roasted Turkey Breast
Dry-brining—simply salting and seasoning, then letting the food rest in the fridge—imparts flavor and moistness in this turkey recipe.
Recipe - Downers Grove, IL
Dutch Oven Roasted Turkey Breast
Prep Time25 Minutes
Servings12
Cook Time160 Minutes
Ingredients
4 Tbsp. lemon zest, divided (about 4 large lemons)
2 Tbsp. Fresh Thyme coarse sea salt
1 Tbsp. packed Fresh Thyme light brown sugar
2 tsp. coarsely ground black pepper
1 (6 to 8 lbs.) fresh bone-in Honest Turkey turkey breast, thawed if frozen
4 Tbsp. Fresh Thyme unsalted butter, melted
1 Tbsp. finely chopped fresh thyme, plus more for garnish
1 Tbsp. finely chopped fresh rosemary, plus more for garnish
1 Tbsp. finely chopped fresh sage, plus more for garnish
1 Tbsp. Fresh Thyme extra-virgin olive oil
2 large lemons, halved, plus more for garnish
1 large garlic bulb, halved crosswise
2 medium shallots, halved
3 celery stalks, washed, trimmed and cut into 3-inch pieces
Directions
- In a small bowl, stir together 2 Tbsp. lemon zest, sea salt, brown sugar, and pepper.
- Pat turkey dry. Rub lemon zest mixture all over turkey. Refrigerate, uncovered, for 8 to 12 hours.
- One hour before roasting, brush dry brine off turkey. Preheat oven to 450°F.
- Combine butter, remaining 2 Tbsp. lemon zest, and 1 Tbsp. each fresh thyme, rosemary, and sage; brush mixture all over turkey.
- In a 6-quart Dutch oven, heat olive oil over medium-high heat. Place lemon, garlic, and shallot halves cut sides down, in Dutch oven. Cook 2 to 3 minutes or until golden brown. Reduce heat to medium-low; add celery. Remove Dutch oven from heat; transfer turkey, breast side up, to Dutch oven.
- Roast, uncovered, for 15 minutes. Reduce oven temperature to 325°F and cook 1¾ to 2¼ hours or until turkey reaches 165°F in thickest part of the breast.
- Remove from oven and cover with lid; let stand for 20 minutes before carving. Garnish with additional lemons and fresh herbs.
Nutritional Information
*Nutritional information cannot be accurately calculated for brined food.
25 minutes
Prep Time
160 minutes
Cook Time
12
Servings
Directions
- In a small bowl, stir together 2 Tbsp. lemon zest, sea salt, brown sugar, and pepper.
- Pat turkey dry. Rub lemon zest mixture all over turkey. Refrigerate, uncovered, for 8 to 12 hours.
- One hour before roasting, brush dry brine off turkey. Preheat oven to 450°F.
- Combine butter, remaining 2 Tbsp. lemon zest, and 1 Tbsp. each fresh thyme, rosemary, and sage; brush mixture all over turkey.
- In a 6-quart Dutch oven, heat olive oil over medium-high heat. Place lemon, garlic, and shallot halves cut sides down, in Dutch oven. Cook 2 to 3 minutes or until golden brown. Reduce heat to medium-low; add celery. Remove Dutch oven from heat; transfer turkey, breast side up, to Dutch oven.
- Roast, uncovered, for 15 minutes. Reduce oven temperature to 325°F and cook 1¾ to 2¼ hours or until turkey reaches 165°F in thickest part of the breast.
- Remove from oven and cover with lid; let stand for 20 minutes before carving. Garnish with additional lemons and fresh herbs.
