Dutch Oven Braised Turkey Breast

I love this recipe because it can be made into a one-pot meal. I used a few turkey breasts (boneless) that I portioned from a whole bird. I had about 4 lbs but you can use various sizes, just keep an eye on that internal temp, that’s all. You will need a Dutch oven for this or you can do it in a saute pan and a regular ovensafe pot.

1) Dice up some bacon and render some fat, about 2 TBSPs worth. You can interchange butter, oil or other fats. Make sure the fat is hot. Pat the turkey breasts so that they don’t have moisture. Put them in skin side down and brown them for about 3-4 minutes. Flip and do the other side.

2) Take out turkey breasts and put them aside. Add 2 large onions, chopped into large pieces in bottom and some sprigs of your favorite herbs . Add a splash of wine to deglaze the pot for a few minutes. Now put the turkey breasts on top of the onions. Add 1/2 C. of chicken stock. Cover and put in a 325 degree oven for about an hour.

3) After an hour, take pot out of oven. Take turkey breasts out. To the pot, add 2 potatoes, chopped, 1 celery stalk, sliced thick and 2 carrots sliced thick. Mix the vegetables into the cooking liquid. Add seasoning if desired. Put breasts on top of the vegetables and cook for about another hour. The breasts are safe to eat at 165 degrees internal temp.

4) Remove the pot from the oven. Take out turkey breasts and let them rest on a carving board for at least 15-20 minutes. With a slotted spoon, remove vegetables on put in bowl, cover. You have the option of making a gravy from all this wonderful liquid leftover if desired.

Eat.Drink.Savor.

Turkey - Scaled Down

For some of us who won’t have a large gathering at the house, another option to the full 10-20 lb whole turkey is just the turkey breast. Stores will be actively stocking turkey breasts during the first few weeks of November. It is such a great option for smaller families year-round nevermind the holidays.

1) If you can and want to, you can buy a bone-in turkey breast and debone it. Save that carcass for stock and your gravy.

2) This is the version of turkey where you can stuff it and won’t have to worry about safety. In the pic, you’ll note that I have 2 breasts with the stuffing in the middle. There are plenty of air gaps for that stuffing to cook vs. a whole turkey which is normally sealed up.

3) This option will cook much faster than a whole turkey. I would count on half the cooking time. I cooked this turkey breast at 375 degrees for about an hour and a half. I pulled it when the breast meat was about 160 degrees and let it rest for 30 minutes. Of course.. I brined it!

Eat.Drink.Savor.