Making Thanksgiving dinner for just a few people? Make a turkey breast!
This is my recipe for a simple Thanksgiving-inspired Dutch oven turkey breast with easy cranberry orange glaze.
It has dynamite flavor, is super juicy and makes enough for 6 people.
Serve with a few delicious Thanksgiving sides, and you've got a fabulous dinner party.
How to make Dutch Oven Turkey Breast with Cranberry Orange Glaze
Featured Ingredients
For the cranberry orange glaze:
- Cranberries. They can be fresh or frozen.
- Orange. You'll use the zest and the juice.
- Sugar. To take the edge off the cranberry tartness.
For the Dutch oven turkey breast:
- Turkey breast. A 2-3 pound boneless skinless breast.
- Fresh herbs. Rosemary and thyme!
Equipment Needed
- A stove and an oven.
- A cutting board and chef's knife.
- Measuring cups and spoons, unless you want to wing it.
- A medium saucepan to make the cranberry glaze.
- A spoon for stirring and slathering glaze.
- A Dutch oven for the turkey.
- Tongs for turning the bird.
- An instant-read thermometer.
- Plates and forks for serving.
Step-by-Step Instructions
- Preheat the oven to 375 degrees.
- Place the cranberries, orange zest and juice, sugar and salt in a medium saucepan.
- Bring to a simmer for 10-15 minutes, stirring frequently, until the cranberries burst, adding a bit of water if the mixture gets too dry.
- Use the back of a fork to smash the cranberries into a slightly chunky sauce. Set aside.
- Heat the oil to medium-high in a Dutch oven.
- Season the turkey breast with the salt and black pepper.
- Place it in the hot oil and sear on 3-4 minutes per side or until golden brown and crispy.
- Spoon and spread half of the cranberry sauce over the turkey breast.
- Tuck the rosemary and/or thyme around the sides of the turkey breast.
- Place the lid on the Dutch oven and transfer to the oven. Roast 15 minutes.
- Spread and spoon the remaining cranberry sauce on the turkey breast.
- Place the turkey breast back in the oven without the lid on and roast another 10-15 minutes or until the internal temperature reaches 160 degrees F.
- Remove from the oven and let sit 10 minutes. Transfer to a cutting board and slice.
- Serve the turkey breast slices on a platter.
- Spoon the cranberry sauce from the bottom of the Dutch oven over top of the turkey breast.
- Discard the rosemary and/or thyme sprigs.
Turkey Cooking Tips
- Season the bird generously with salt and black pepper on all sides.
- Get the Dutch oven nice and hot before adding the turkey breast to it.
- This will keep the turkey from sticking to the pan and allow the exterior to get a nicely browned crust.
- Be sure to use an instant-read thermometer to determine the doneness of the turkey.
- Insert the instant-read thermometer into the thickest part of the turkey breast and cook until it reaches 160 degrees F.
- Once removed from the oven, the turkey breast will carryover cook about 5 degrees F, reaching 165 degrees F by the time it is served.
- For the juciest product, let the turkey breast sit 10 minutes before slicing.
- This allows time for the juices to redistribute (so they don't end up all over the cutting board).
- Slice the breast against the grain rather than with the grain (you can see the striations of the meat - slice against those, not with them).
- Serve the meat with the pan juices.
- That means whatever is left at the bottom of the Dutch oven after the bird is cooked gets spooned onto the meat.
- This is FLAVOR and moisture. YUM!
The best Thanksgiving sides:
- Butternut Squash Mac and Cheese
- Maple Cinnamon Mashed Sweet Potatoes
- The Ultimate Autumn Salad
- Balsamic Green Beans with Bacon
- Roasted Delicata Squash with Walnut Crumble
- Rustic Yukon Gold Mashed Potatoes
- Butternut Squash Apple Soup
- Maple Mustard Brussels Sprouts
Dutch Oven Turkey Breast with Cranberry Orange Glaze
A simple Thanksgiving-inspired Dutch oven turkey breast with easy cranberry orange glaze.
- Prep Time: 15-20 mins
- Cook Time: 1 hr 10 mins-1 hr 15 mins
- Total Time: 1 hr 20 mins-1 hr 30 mins
- Yield: Serves 6
- Category: Dinner
- Method: Baking, Stove-Top
- Cuisine: American
Ingredients
Scale
Cranberry Orange Glaze:
- ½ cup whole cranberries (fresh or frozen)
- Zest and juice of 1 medium orange (about ¼ cup)
- 2 tablespoons granulated sugar
- Pinch coarse salt
Dutch Oven Turkey Breast:
- 2 tablespoons oil
- 1 boneless skinless turkey breast (about 2-3 pounds)
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- Sprigs fresh rosemary and/or thyme
Instructions
- Preheat the oven to 375 degrees.
- Place the cranberries, orange zest and juice, sugar and salt in a medium saucepan. Bring to a simmer for 10-15 minutes, stirring frequently, until the cranberries burst, adding a bit of water if the mixture gets too dry. Use the back of a fork to smash the cranberries into a slightly chunky sauce. Set aside.
- Heat the oil to medium-high in a Dutch oven. Season the turkey breast with the salt and black pepper. Place it in the hot oil and sear on 3-4 minutes per side or until golden brown and crispy.
- Spoon and spread half of the cranberry sauce over the turkey breast. Tuck the rosemary and/or thyme around the sides of the turkey breast.
- Place the lid on the Dutch oven and transfer to the oven. Roast 15 minutes. Spread and spoon the remaining cranberry sauce on the turkey breast.
- Place the turkey breast back in the oven without the lid on and roast another 10-15 minutes or until the internal temperature reaches 160 degrees F.
- Remove from the oven and let sit 10 minutes. Transfer to a cutting board and slice.
- Serve the turkey breast slices on a platter. Spoon the cranberry sauce from the bottom of the Dutch oven over top of the turkey breast. Discard the rosemary and/or thyme sprigs.
Notes
Cooking Tip: Be sure to use an instant-read thermometer to determine the doneness of the turkey. Insert the instant-read thermometer into the thickest part of the turkey breast and cook until it reaches 160 degrees F. Once removed from the oven, the turkey breast will carryover cook about 5 degrees F, reaching 165 degrees F by the time it is served. For the juciest product, let the turkey breast sit 10 minutes before slicing.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 381
- Sugar: 15g
- Sodium: 322mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 57g
- Cholesterol: 157mg
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