Dutch Oven Turkey Breast

Dutch Oven Turkey Breast



olive oil Rosemary poultry seasoning garlic powder paprika salt black pepper turkey breast carrots celery turkey broth

Season Turkey


Coat turkey well with olive oil. Rub the turkey  breast with rosemary, poultry  seasoning, garlic powder, paprika, salt and pepper.

Brown Turkey


Heat a large Dutch oven on medium high heat. Brown turkey for 5 to 10 minutes, turning on each side so all of the skin browns, then remove and let rest.

Cook Vegetables


Add carrots and celery and  saute for 5 minutes. Add the broth to the pot  and cook for a few minutes or until it comes to a boil.

Bake Turkey


Bake at 350 degrees F for about 1 hour and 30 minutes. Turkey should be removed when the  thickest part registers 165 degrees on a meat thermometer.

Carve and Serve


Once the turkey is done, let it rest for  15 minutes on a cutting board before slicing and serving. It can be  served with pan juices or premade gravy.

This is a perfect recipe to make a small Thanksgiving dinner or any Sunday meal. It's even easy enough to make for a hearty dish during the week!