After Thanksgiving, my wife and I bought a majorly discounted turkey (as is our tradition now) and cut it into parts and froze them individually. When we did that, we earmarked one of the Turkey Breasts for a specific use. Accordingly, we made this one as a surprise for my in-laws since one of my mother-in-law’s favourite delicacies is crispy turkey skin.
We liked the Dutch oven because it allowed us to get a good sear on the bird before putting it into the oven, and once in the oven, the cast iron walls provided extra radiant heat to evenly cook the meat without drying it out.
We topped our turkey with a Horseradish Worcestershire Aioli and served it with Roasted Brussels Sprouts and Spinach Stuffing Balls, but it would also pair nicely with Cauliflower Chestnut Stuffing, Garlic and Pepper Sauteed Green Beans, Gorgonzola Mashed Turnip, Homemade Onion Rings, Honey Balsamic Sauteed Carrots, Roasted Cauliflower Wedges, Twice Baked Potatoes, and/or Sweet Potato Bubble and Squeak.
Time: 1 hour 15 Minutes
- Boneless Turkey Breast (ours was 2.5 pounds…if yours is different, adjust cooking time accordingly)
- Dried Tarragon
- Onion Powder
- Dried Parsley
- For our Sauce:
- Worcestershire Sauce
- Dried Chives
- Preheat your oven to 350 degrees F.
- Sprinkle a little salt on the skin and non-skin side of your Turkey Breast).
- Heat your Dutch oven on the stove, and when it’s hot, carefully, place your turkey breast in, skin side down. Sear for about 6-7 minutes to get a nice golden brown colour on the skin.
- Flip, and add the rest of your seasonings onto the skin while the bottom sears for another minute or two.
- Transport everything (lidless) to the oven, and roast for 45-60 minutes or until your turkey breast reaches an internal cooked temperature of at least 165 degrees F in the thickest part.
- When your meat is done, remove it from the oven, and allow it to sit on a cutting board for about 5-10 minutes. While your turkey rests, turn your attention to your sauce.
- Combine all of your sauce ingredients in a small bowl, and stir with a fork to fully combine.
- Slice your turkey, plate, devour, and enjoy!