Dutch Oven Roasted Turkey BreastDutch Oven Roasted Turkey Breast
Dutch Oven Roasted Turkey Breast
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.
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Recipe - Downers Grove, IL
Dutch Oven Roasted Turkey Breast
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
  1. In a small bowl, stir together 2 Tbsp. lemon zest, sea salt, brown sugar, and pepper.  
  2. Pat turkey dry. Rub lemon zest mixture all over turkey. Refrigerate, uncovered, for 8 to 12 hours. 
  3. One hour before roasting, brush dry brine off turkey. Preheat oven to 450°F.  
  4. Combine butter, remaining 2 Tbsp. lemon zest, and 1 Tbsp. each fresh thyme, rosemary, and sage; brush mixture all over turkey.  
  5. 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.  
  6. 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.  
  7. 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

Shop Ingredients

Makes 12 servings
4 Tbsp. lemon zest, divided (about 4 large lemons)
Lemons
Lemons - 1 Each
$0.99
2 Tbsp. Fresh Thyme coarse sea salt
Fresh Thyme Coarse Sea Salt
Fresh Thyme Coarse Sea Salt - 24.7 Ounce
$2.49$0.10/oz
1 Tbsp. packed Fresh Thyme light brown sugar
Fresh Thyme Light Brown Sugar
Fresh Thyme Light Brown Sugar - 32 Ounce
Sale
$2.69 was $2.99$0.08/oz
2 tsp. coarsely ground black pepper
Fresh Thyme Organic Ground Black Pepper
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
1 (6 to 8 lbs.) fresh bone-in Honest Turkey turkey breast, thawed if frozen
Not Available
4 Tbsp. Fresh Thyme unsalted butter, melted
Fresh Thyme Unsalted Butter Quarters
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.99$4.99/lb
1 Tbsp. finely chopped fresh thyme, plus more for garnish
Fresh Thyme Organic Thyme
Fresh Thyme Organic Thyme - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
1 Tbsp. finely chopped fresh rosemary, plus more for garnish
Fresh Thyme Organic Rosemary
Fresh Thyme Organic Rosemary - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
1 Tbsp. finely chopped fresh sage, plus more for garnish
Fresh Thyme Organic Sage
Fresh Thyme Organic Sage - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
1 Tbsp. Fresh Thyme extra-virgin olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
2 large lemons, halved, plus more for garnish
Lemons
Lemons - 1 Each
$0.99
1 large garlic bulb, halved crosswise
Garlic
Garlic - 1 Each
2 for $1.00
$0.50 was $0.69
2 medium shallots, halved
Shallots
Shallots - 0.25 Pound
$1.00 avg/ea$3.99/lb
3 celery stalks, washed, trimmed and cut into 3-inch pieces
Celery
Celery - 1 Each
Sale
$1.49 was $1.99

Nutritional Information

*Nutritional information cannot be accurately calculated for brined food. 

Directions

  1. In a small bowl, stir together 2 Tbsp. lemon zest, sea salt, brown sugar, and pepper.  
  2. Pat turkey dry. Rub lemon zest mixture all over turkey. Refrigerate, uncovered, for 8 to 12 hours. 
  3. One hour before roasting, brush dry brine off turkey. Preheat oven to 450°F.  
  4. Combine butter, remaining 2 Tbsp. lemon zest, and 1 Tbsp. each fresh thyme, rosemary, and sage; brush mixture all over turkey.  
  5. 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.  
  6. 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.  
  7. Remove from oven and cover with lid; let stand for 20 minutes before carving. Garnish with additional lemons and fresh herbs.