Dutch Oven Turkey Breast with Rice and Vegetables
This Dutch Oven Turkey Breast with Rice and Vegetables cooks in one pot and is a complete meal to serve to a small crowd on Thanksgiving!
Servings: 6
Calories: 466kcal
Equipment
- 1 Dutch Oven
- 1 Sharp Knife
- 1 Cutting Board
- 1 Zester
- 1 Juicer
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 6g | Calories: 466kcal | Carbohydrates: 63g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 2mg | Sodium: 1.479mg | Potassium: 475mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3.733IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg