Dutch Oven Turkey Breast

This Dutch oven turkey breast recipe is perfect for a delicious and simple Thanksgiving meal for a small gathering or an everyday dinner.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1

Marinating time 6

Servings servings

Calories 308kcal

Author Adina

Combine all the marinade ingredients in a small bowl.
4 tablespoons soy sauce + 1 ½ tablespoons honey + 1 teaspoon garlic powder + ½ teaspoon ground ginger + ⅛ teaspoon cayenne pepper + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Marinate turkey breast: Pat the meat dry with paper towels, then place it in a large ziplock bag. Pour the marinade over the turkey, seal the bag tightly while pressing out excess air, and massage the meat through the bag to coat it thoroughly. Set the sealed bag in a large container (to catch any leaks) and refrigerate for at least 6 hours or, ideally, overnight.
2.5 lbs turkey breast
Bring to room temperature: Remove the turkey breast from the bag, reserving the marinade for cooking. Let the meat sit at room temperature for about 20 minutes.

Sear turkey breast: Sprinkle the breast with salt and pepper on all sides. Heat the oil in the Dutch oven and sear the meat for about 2-3 minutes on each side.
2 tablespoons vegetable oil
Cook turkey breast: Pour the stock and reserved marinade into the Dutch oven. Cover the pot and simmer over medium-low heat for 1 hour, turning the breast twice to ensure even cooking. Start checking for doneness after 50 minutes if the breast is relatively flat. If the breast is thicker in the center, it may need a little longer. Adjust cooking time as necessary to ensure the meat is fully cooked (Note 3). Use a meat thermometer to verify that the internal temperature has reached 165°F (74°C) at the thickest part.
1 ½ cup chicken stock + reserved marinade
Rest the meat: Remove the meat from the pot, cover it loosely with foil, and let it rest for about 10 minutes. Meanwhile, make the sauce.

Strain the gravy through a fine-mesh sieve into a small saucepan. Place the saucepan on the stovetop, add the heavy cream, and bring to a gentle simmer.
Thicken the gravy: Whisk together cornstarch and cold water in a small bowl until smooth. Gradually pour the slurry into the simmering gravy, whisking constantly. Let the mixture bubble briefly until it thickens slightly. Stir in the heavy cream and adjust the taste, if necessary.
2 teaspoons cornstarch + 1 tablespoon cold water + 3 tablespoons heavy cream + fine sea salt and ground black pepper
Serve: Thickly slice the turkey breast and serve it immediately with the gravy.

Turkey breast: A little more or less than 2.5 lbs (1.2 kg) is perfectly fine; adjust the cooking time accordingly. You can also use a bone-in turkey breast, but make sure to adjust the cooking time, as bone-in pieces will take longer to cook. The most reliable method to check for doneness is to use a meat thermometer. I always remove the skin when cooking turkey breast in the Dutch oven.
Marinade: You can use another marinade if you like; the flavor will be different but the cooking process remains the same.
Cooking time: The breast will need about 15-20 minutes of cooking time per pound (450 g), but it's best to check with an instant-read thermometer to ensure the meat is safely cooked.