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: 1/6 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
Find it online: https://thehealthyepicurean.com/dutch-oven-turkey-breast/