Dutch Oven Turkey Breast
This simple, satisfying meal of braised boneless turkey breast and onion gravy is prepared in your Dutch oven over the campfire, or on the grill or stovetop. It's perfect for small gatherings at holiday dinners, or for celebrating Thanksgiving while camping.
Equipment
- 6 to 7-quart Dutch oven
Ingredients
- 3 tablespoons olive oil divided
- 1 large onion thinly sliced
- One (1 ¾-to-2-pound | 800-to-900-g) boneless, skinless turkey breast
- Salt and freshly ground black pepper
- 1 bunch fresh herbs such as rosemary, thyme, and sage, tied
- 2 to 3 cups chicken or turkey stock
- 2 to 4 tablespoons all-purpose flour
Instructions
- If making this over a campfire, prepare a bed of hot coals. If making this on the grill or stovetop, set it for medium-low heat.
- Place a large Dutch oven over your hot coals or medium-low heat and warm 2 tablespoons of the oil. Add the onions and cook until softened and beginning to take on some color, 10 to 15 minutes.
- Brush the turkey breast with the remaining 1 tablespoon oil, and season well with salt and pepper.
- Nestle the turkey breast on top of the onions and add the herbs. Pour the broth into the Dutch oven, taking care not to pour the broth around the turkey and not directly on top. Add enough broth so that the liquid comes partially up the sides of the turkey breast but doesn't submerge it.
- Cover and cook until the turkey reaches an internal temperature of 165°F (74°C), 45 to 60 minutes. Check occasionally to make sure the liquid is simmering. If necessary, adjust the heat or move the Dutch oven to a different part of the fire or grill to keep the liquid at a simmer.
- Transfer the turkey to a cutting board and let it rest while you make the gravy. Discard the herb bundle.
- Mix the flour with a few tablespoons of the remaining broth (or warm water) to create a slurry, then whisk that into the simmering liquid. Cook until the gravy thickens to your desired consistency, 3 to 4 minutes. Taste and adjust seasoning, if needed.
- Slice the turkey and serve with the onion gravy.
Notes
- Monitor the heat--When cooking turkey over a campfire, monitor the heat level carefully, adding hot coals as needed. You will need to keep the Dutch oven over hot coals, but if the liquid in the pot begins boiling vigorously, move the Dutch oven to cooler coals or the edge of the grill grate to just maintain a simmer in the pot. Vigorous boiling can make the turkey tough and should be avoided.
- Oven method--To make this in the oven, follow the recipe through step 4, then cover and transfer to a 325°F oven.
- Gravy thickness--Adjust the amount of flour in your gravy to determine the thickness. Less flour will give you a thinner, jus-like sauce, while more flour will give you a thick, pourable gravy.
- Storage and reheating--Store leftover turkey and gravy in separate sealed containers in your cooler or refrigerator for up to 3 days. Rewarm the turkey in a Dutch oven over low heat, with a little additional broth. The gravy can be warmed in a small pot over low heat until warmed through.
Nutrition
Serving: 1portionCalories: 530kcalCarbohydrates: 5.5gProtein: 63.7gFat: 26.9gCholesterol: 160mgSodium: 296mgFiber: 0.7gSugar: 1.2g
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