Dutch Oven Turkey Breast with Gravy Recipe

Dutch Oven Turkey Breast with Gravy

• Level: Easy
• Yield: 6 to 8 servings
• Total Time: 6 hr 50 min (including chilling time)
• Active Time: 40 min
• Nutritional Analysis Per Serving (1 of 8 servings): Calories 556, Total Fat 27g, Saturated Fat 9g, Carbohydrates 7g, Dietary Fiber 1g, Sugar 3g, Protein 64g, Cholesterol 201mg, Sodium 951mg

This is the simplest turkey and gravy recipe you'll ever prepare! Boneless turkey breast has a tendency to dry out when roasted traditionally, but cooking it inside a Dutch oven with the lid on for most of the time keeps the meat juicy and tender. The best part? The silky gravy is made right in the same pot without any flour, so there's no risk of lumps. Straightforward, satisfying, and perfect for a stress-free holiday meal.

Ingredients

• One 4- to 5-pound boneless, skin-on whole turkey breast
• 2 tablespoons kosher salt, plus extra for seasoning
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 4 tablespoons unsalted butter
• 1 carrot, diced
• 1 celery stalk, diced
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 bouquet garni made of fresh thyme, sage, and rosemary (see Cook's Note)
• 2 bay leaves
• 3/4 cup dry white wine
• 2 cups chicken stock, add more if needed
• 1 tablespoon Dijon mustard

Special Equipment

• Kitchen twine
• Immersion blender

Instructions

1. Place the turkey breast on a rimmed baking tray and pat dry with paper towels. In a bowl, combine salt, garlic powder, onion powder, paprika, and pepper. Season the turkey breast thoroughly with this mix. Tie the turkey breast at 1-inch intervals with twine to create a log shape (alternatively, you can buy it pre-tied from your butcher). Refrigerate uncovered for at least 4 hours or overnight. Remove from fridge 30 minutes prior to cooking.
2. Preheat your oven to 350F.
3. In a Dutch oven, melt the butter over medium heat. Add the carrot, celery, and onion, cooking until they're nearly tender. Stir in garlic, bouquet garni, and bay leaves. Season with salt and pepper. Turn off the heat and lay the turkey breast on top of the vegetables. Pour the wine and 1 cup of chicken stock around the turkeyavoid pouring it directly over the turkey to preserve the seasoning. Cover with the lid and place on the middle rack of the oven.
4. Bake with the lid on for 1 hour. Then remove the lid and continue baking until the internal temperature of the turkey reaches 165F, about another 30 to 45 minutes. Transfer the turkey breast to a cutting board and tent with foil.
5. Discard the bouquet garni and bay leaves. Add the remaining chicken stock to the Dutch oven and bring to a simmer. Whisk in the Dijon mustard. Turn off the heat and blend the mixture using an immersion blender until smooth and thickened into a rich gravy. Add more stock if the gravy becomes too thick.
6. Slice the turkey breast and serve it with the homemade gravy.

Cook's Note: To prepare a bouquet garni, simply tie fresh herbs together with kitchen twine.