"If you're not roasting a 30lb. bird this season, this is the perfect recipe for moist, tender turkey with a rich, deep gravy."
Slow-Braised Dutch Oven Turkey Breast with Rich Herb Gravy
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Prep time 20mins
Cook time 2hrs
Serves or Makes: 6
Recipe Card
ingredients
- 6 pound bone-in turkey breast
- 1 teaspoon each salt and pepper
- 2 tablespoons canola oil
- 1 medium yellow onion, chopped
- 3 carrots, peeled and diced
- 3 ribs of celery, diced
- 6 cloves garlic, smashed
- 1 bay leaf
- 3 sprigs each of fresh thyme, sage and rosemary
- 1 tbsp black peppercorns
- 1 cup turkey stock, or chicken stock
- 2 tbsp flour
- 2 cups turkey stock
- salt and pepper to taste
Method
Step 1
Place the oven rack on the lowest setting. Remove the other racks to allow space for the Dutch oven. Trim excess skin from the turkey breast. Using kitchen shears, cut off the lower rib bones. Cut and break off the bone on the large end of the turkey. You can leave the turkey untrimmed, but trimming allows it to sit upright in the Dutch oven. Season the turkey breast with salt and pepper.
Step 2
Heat the oil in the Dutch Oven over medium heat on the stove top and brown the turkey breast on all sides, about 10 minutes. Remove the turkey breast to a plate while you cook the vegetables.
Step 3
Add the onion, carrots, celery, garlic, bay leaf, thyme, sage, rosemary, and peppercorns to the Dutch Oven and saute until soft, about 3 minutes. Pour in the 1 cup of turkey stock and turn off the heat. Place the turkey breast on top of the vegetables in the Dutch oven and cover the pot with aluminum foil. Place the lid on top of the foil and press the foil around the edge of the lid to create an air-tight seal. Place the pot in the oven and slow-braise for 2 hours or until the turkey breast registers 160 on a meat thermometer.
Step 4
Remove the Dutch oven and place it on the stovetop. Take the turkey breast out of the Dutch oven and place it on a cutting board. Tent the turkey with foil to keep it warm while you make the herb gravy.
Step 5
Heat the stovetop to medium and start cooking down the pan juices with the vegetables. After about 10 minutes, most of the liquid should be evaporated. At this point, stir in the flour to make a roux. When the flour is browned, start slowly adding the turkey stock, 1/2 cup at a time. As you add the stock, the mixture will become thick. Continue to slowly add stock and stir, scraping up any bits at the bottom of the Dutch oven. Once the gray is silky and smooth, strain it to remove the vegetables.
Step 6
This step may take two people. The Dutch oven is heavy, so start by placing a strainer over a small saucepot. Have someone lift the Dutch oven and pour the gravy through the strainer to remove the vegetables. Keep the gravy warm over low heat.
Step 7
Remove the skin from the turkey breast. Carve each turkey breast off the bone, then cut the turkey breast into thick slices and serve with the gravy. The leftover turkey is delicious in open-face hot sandwiches with gravy.