Ingredients
Equipment
Method
- Prepare the Turkey: Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. In a small bowl, combine the chopped fresh rosemary, fresh thyme, dried sage, garlic powder, black pepper, and salt. Rub the entire turkey breast with olive oil, then generously sprinkle and massage the herb mixture all over the turkey, ensuring an even coating.1 (3-4 pound) boneless, skin-on turkey breast, 2 tablespoons olive oil, 2 teaspoons fresh rosemary, 1 teaspoon fresh thyme, 1 teaspoon dried sage, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon salt
- Sear the Turkey: Preheat your Dutch oven over medium-high heat. Once hot, carefully place the seasoned turkey breast skin-side down in the Dutch oven. Sear for 5-7 minutes until the skin is beautifully golden brown and crispy. Carefully flip the turkey breast and sear the other side for another 3-4 minutes.1 (3-4 pound) boneless, skin-on turkey breast
- Add Aromatics and Liquids: Remove the seared turkey breast from the Dutch oven and set aside. Add the chopped onion, carrots, and celery to the Dutch oven, and sauté for 5-7 minutes until they begin to soften and become fragrant. Pour in the chicken broth and dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaves.1 medium onion, 2 carrots, 2 celery stalks, 1 cup chicken broth, 1/2 cup dry white wine, 2 bay leaves
- Roast in the Oven: Return the seared turkey breast to the Dutch oven, placing it on top of the vegetables. Cover the Dutch oven with its lid.1 (3-4 pound) boneless, skin-on turkey breast
- Bake: Transfer the covered Dutch oven to a preheated oven at 350°F (175°C). Bake for 1 hour and 30 minutes to 2 hours, or until an instant-read meat thermometer inserted into the thickest part of the turkey breast reads 165°F (74°C).
- Rest and Serve: Once done, remove the Dutch oven from the oven. Transfer the turkey breast to a cutting board, tent it loosely with aluminum foil, and let it rest for at least 15-20 minutes before carving. This resting period is essential for the juices to redistribute.1 (3-4 pound) boneless, skin-on turkey breast
- Optional Pan Gravy: While the turkey rests, strain the cooking liquid from the Dutch oven into a saucepan, discarding the solids. Bring to a simmer, taste, and adjust seasoning. If desired, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened to your preferred consistency.
- Carve and Enjoy: Slice the rested turkey breast against the grain into thick pieces and serve with the pan gravy, if made, and your favorite holiday sides.1 (3-4 pound) boneless, skin-on turkey breast
Notes
For an even richer flavor, consider using homemade chicken or turkey stock instead of store-bought. If you prefer a boneless, skinless turkey breast, the cooking time might be slightly less, so monitor closely with a thermometer. Always rest the turkey!
