This Dutch Oven Turkey Breast is cooked in one pot with vegetables, rice, apple cider and fresh herbs for a complete meal! This turkey breast dinner is perfect if you are hosting a holiday dinner for a small crowd.
Looking for another warm dinner option? Try this Red Wine Beef Stew. This meal is prepared quickly and cooked in the slow cooker to make a hearty dish with robust flavor! Need a holiday side dish? This Easy Brussels Sprout Salad is perfect for a holiday meal. It adds a green vegetable to the table, is tasty and, most importantly, can be prepared ahead of time!
This Turkey Breast cooked in a Dutch oven is the perfect meal if you are hosting a small Thanksgiving or holiday dinner. The turkey breast cooks with onion, mushrooms, carrots, apples and rice flavored with apple cider. Your main course, vegetables and starches are all cooked in one pot at the same time. Can it get much easier?
What is the difference between a turkey breast and a turkey?
A turkey breast is simply just the turkey breast instead of the entire turkey. A turkey breast is a good option when hosting a small holiday dinner. By cooking the turkey breast in the Dutch oven, the turkey breast stays moist and cooks quickly.
What is a Dutch Oven?
A Dutch Oven is a heavy cooking pot with a tight fitting lid. The pot is often made of enameled cast iron. A Dutch Oven is very versatile as you can use it on the stove and then transfer directly into the oven. Here is the Lodge Dutch Oven I use!
Turkey Breast Details
Level of Difficulty: Medium. While this recipe is not hard to make, you do have to watch the turkey closely to make sure that it does not overcook. You also have to monitor and time the rice and vegetables.
Flavor: This turkey breast is flavored with fresh herbs, salt, pepper and EVOO. This results in a turkey breast that is moist with a light, herby flavor. The rice and vegetables have a slightly sweet flavor from the apple cider.
Time: This turkey breast requires about 15 minutes of prep time (chopping, stuffing the turkey, sauteing) and an hour of cook time for a total of an hour and fifteen minutes.
Ingredients & Substitutions
- Turkey Breast
- Extra Virgin Olive Oil: substitute unsalted butter.
- Lemon: lemon juice and zest are used.
- Parsley, Sage and Chives: use a combination of fresh herbs that you have on hand. I also like to use thyme and rosemary.
- Garlic Cloves
- White Onion
- Carrots: use baby carrots or large carrots.
- Brown Basmati Rice: substitute white basmati rice.
- Apple Cider: if you do not have apple cider, use more chicken broth. This will result in a less sweet dish.
- Chicken Broth: substitute vegetable broth.
How To Make Turkey Breast in a Dutch Oven
- Start by preheating the oven to 350 degrees. Place the Dutch Oven on the stove.
- Remove turkey breast from packaging. Using a paper towel, pat your turkey dry to remove excess moisture.
- Add EVOO, herbs (sage, parsley and chives), the juice from a lemon, lemon zest, minced garlic, salt and pepper to a small bowl. Mix to combine.
- Make a small cut in the turkey's skin. Spread the EVOO mixture under the turkey's skin and inside the turkey cavity.
- Turn stovetop to medium heat. Heat 1 tablespoon EVOO in the Dutch Oven.
- Once EVOO is hot, add brown rice and stir to coat with EVOO. Add carrots, onion, mushrooms and apples. Stir to mix together.
- Add Chicken Broth and Apple Cider. Stir to combine.
- Push rice and vegetables to the side of the Dutch Oven. Place turkey in the center.
- Place lid entirely on top of Dutch Oven. Bake for 1 hour or until turkey reaches an internal temperature of 165 degrees.
- Allow turkey to rest for 15 minutes before slicing.
What to serve with Turkey Breast
While this recipe provides a complete meal, here are some ideas for extras to go with your turkey breast:
- Cranberry Sauce
- Corn Bread
- Warm gravy
- Easy Brussels Sprout Salad- this crunchy green side dish goes perfectly with a holiday turkey and can be prepped ahead of time!
- Make sure your turkey is fully thawed.
- Pat turkey with a paper towel to remove excess moisture from the skin. This will help the turkey skin to become crispy while cooking.
- Make sure that the lid is completely on and snug to the pot. If the lid is not snug, the vegetables and rice will not cook properly.
- If your turkey pops or reaches 165 degrees before the rice and vegetables are finished cooking, remove the turkey from the Dutch Oven and allow the turkey to rest. Place Dutch Oven back in the oven and cook until the rice is tender and the liquid is absorbed.
If you make this Dutch Oven Turkey Breast with Rice and Vegetables, please leave a review or tag @delmarvaliciousdishes on Instagram!
Dutch Oven Turkey Breast with Rice and Vegetables
- 1 Dutch Oven
- 1 Sharp Knife
- 1 Cutting Board
- 1 Zester
- 1 Juicer
- 1 4-6 pound Turkey Breast Bone In and Skin On
- ½ cup Extra Virgin Olive Oil plus 1 Tablespoon
- 1 Lemon Zest and Juice
- 2 tablespoon Parsley
- 1 tablespoon Sage
- 1 tablespoon Chives
- 4 cloves Garlic Minced
- 2 teaspoon Kosher Salt
- 1 tsp Black Pepper
- 1 White Onion Chopped
- 1 cup Carrots Chopped
- 1 cup White Mushrooms Sliced
- 2 Apples Sliced
- 2 cups Brown Basmati Rice
- 2 cups Chicken Broth
- 2 cups Apple Cider
- Preheat oven to 350 degrees.
- Remove turkey from packaging. Remove any excess water. Pat turkey dry with paper towels.
- Add EVOO, lemon juice, lemon zest, parsley, sage, chives, garlic, salt and pepper to a small bowl. Whisk ingredients together.
- Make a small slice into the turkey skin. Rub marinade liberally under the turkey skin. Set turkey aside.
- Place Dutch Oven on stove and turn heat to medium. Add 1 tablespoon EVOO and heat.
- Add rice and stir to coat with EVOO for 1 minute. Add onion, mushrooms, carrots and apples. Stir to mix together.
- Add chicken broth and apple cider to cover rice and vegetables.
- Push rice and vegetables to the side of the dutch oven. Place turkey in the middle.
- Cover dutch oven and place in oven. Bake 1 hour or until turkey reaches an internal temperature of 165 degrees.
- Allow turkey to sit for 15 minutes before slicing.