This sweet yet savory roasted Turkey Breast Dutch Oven Recipe is exactly what you need for all of your holiday cooking and hosting needs. The pure maple syrup combined with the garlic appeals to all. With this dish taking only 15 minutes to prep it is a no-brainer this holiday season menu, plus this is something I end up making all year round!
This Turkey Breast Dutch Oven Recipe has become a staple in our home, especially during Sunday dinner! I love to pair this dish with my other favorite side dishes when I am having a holiday feast like my: Vegan Sweet Potato Mash, Gluten Free Mashed Potatoes, Dairy Free Green Bean Casserole, Bacon Apple Butternut Squash, The Best Gravy, and Whole30 Cranberry Sauce.
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Why You Will Love This Recipe
- This easy recipe is super simple to make and stress free during the holiday season.
- You can pair this boneless turkey breast with just about anything! Plus kids love this recipe.
- This juicy turkey is naturally dairy free, gluten free, soy free, paleo, refined sugar free, nut free, grain free, and autoimmune protocol (AIP) friendly.
- You can prepare this whole turkey in advance, so all you have to do is just cook it on Thanksgiving dinner or the day you are hosting.
- It pairs so well with just about anything, I love using leftover turkey to make Instant Pot Turkey Soup.
Ingredients
- 3 pound boneless turkey- Make sure there are no extra added ingredients already added to your turkey breast. A lot of turkeys are now sold with added ingredients like sugar and maltodextrin. You do not want that, especially if you have dietary restrictions like myself. Look for something that is single ingredient. Make sure your turkey is thawed. Do not use a frozen turkey or a bone-in turkey breast.
- Onion-This is what will give your turkey breast flavor. Do not skip!
- Fresh Rosemary– My herb of choice with this dish.
- The pure maple syrup-This is what gives the turkey breast that sweet yet savory flavor. I like the Kirkland brand. I hate to break it to you, but Aunt Jamima’s pancake syrup isn’t actually maple syrup. It is loaded with countless ingredients that are certainly not paleo or AIP friendly. Read your labels!
- Garlic- This will help bring out the savory flavor. I like whole cloves instead of garlic powder to stuff it in the turkey’s cavity.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Other fresh herbs- feel free to add parsley, thyme sprigs or other fresh herbs too!
- If you are doing a lower carb diet you can omit the maple syrup and use the broth and garlic for flavor.
- Chicken broth-To have on hand to braise the turkey with. You can also use turkey broth, but I have found that this is more difficult to find in the grocery store.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step by Step Instructions
Photo 1: Pat dry the turkey with paper towels to get any extra moisture off of the turkey. Preheat the oven to 350 degrees F. Cut the onion in half, mince the garlic, and wash the rosemary. Remove the turkey from its covering but keep the net on. Using a knife poke 12 holes in the turkey and stuff in the garlic. Now add the onion and rosemary in turkey breast with the netting around it.
Photo 2: Using a cooking brush, brush the maple syrup on top. Flip the turkey breast so that the herbs are facing down in the pan. Now add water or bone broth to the bottom of the pan and roast for 90 minutes. You can use a cast iron pan, special roasting pan, or even a large dutch oven. It just needs to be big enough for the breast to lay flat.I like to bast it every 30 to keep it moist. Use an instant-read meat thermometer to temp the turkey when it is done. The turkey’s internal temperature should read 165 degrees F. Once it is done, transfer turkey to a cutting board and slice. Serve with delicious gravy and your other favorite sides!
Expert Tips
- Tip #1: Be sure to bast the turkey to keep it nice and moist. I sometimes will add in some chicken stock to use as my braising liquid. This will ensure you get a moist turkey.
- Tip #2: I like pouring the pan drippings and pan juices all over the turkey breast prior to serving.
- Tip #3: The best way to tell if any meat or turkey is fully cooked is with a meat thermometer. Turkey should be cooked to 165 degrees F. The cooking time may vary if your turkey breast is slightly larger or smaller in size.
Recipe FAQs
Make sure you bast the turkey throughout the process.
I suggest reheating turkey breast in the oven at 350 degrees F with a little bit of bone broth for 5-10 minutes or until it is warm throughout.
All leftovers should be store in an airtight container for up to 5 days. Be sure you use a tight-fitting lid to ensure freshness! I would slice the entire turkey prior to storing.
The rule of thumb is to prepare 3/4 pound raw per person for a boneless breast.
First, remove the netting. Using either a long knife carving set slice the turkey.
Then, either using a long knife or a carving set, carve the turkey!
Other Gluten Free Thanksgiving Dishes You Will Love
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Turkey Breast Dutch Oven
Equipment
- roasting pan
- knife
- turkey baster
- cutting board
Ingredients
- 3 pound boneless turkey breast Thawed, I like to take mine out overnight. Make sure there is no added ingredients like sugar.
- 1/2 cup maple syrup remove for keto and whole30
- 2 cups water
- 12 cloves garlic
- 1 whole onion
- 3 sprigs rosemary
- 3 cup broth or water to keep moist I prefer broth
OPTIONAL: to garnish
- Pomegranate
- rosemary springs
Instructions
- Preheat the oven to 350 degrees F. Take the turkey out of the plastic. Now, place the breast in the roasting pan or dutch oven. Leave the netting on the breast, this will allow the turkey to stay together. Using your knife, cut the onion in half and poke 12 small holes in the breast. In those small holes you want to add the garlic. For the onion, you want to find divot in the turkey and add that in. The netting will hold it in. Add the rosemary springs all around the breast. Now, add the 2 cups of water or broth to the bottom of the roasting pan. Flip the turkey breast so that the herbs are on the bottom of the roasting pan. Using a spoon or an oiling brush, rub the maple syrup all over the turkey breast, make sure you get it in the cracks too. Add the turkey to the oven and set a timer for 90 minutes. Baste the turkey every 30 minutes to keep it nice and moist.
Lori says
The maple and the garlic make this turkey breast so flavorful and moist!
Allianna Moximchalk says
Thanks for your review