Learn how to cook a bone-in turkey breast with gravy for Thanksgiving or any night of the week. This Dutch oven turkey breast with herb butter roasts to perfection over a bed of vegetables that melt down into a rich, savory gravy.
As a wild game chef and full-time recipe developer, I roast a lot of turkey. After testing this method with wild turkey, Butterball, and Jennie-O turkey breasts, I trust it completely. It works for busy families, home cooks, and anyone who wants a straightforward plan for Thanksgiving dinner. The result is always juicy meat, crisp skin, and silky gravy from one pot. The process also keeps your kitchen calm long enough to impress your in-laws before they wander in and ask why the turkey “looks different this year.”
Bone-In Turkey Breast vs. Whole Turkey
A whole turkey can feel overwhelming. You deal with uneven heat, those hidden pockets of stubborn pink meat, and the constant guessing game of when the bird is actually ready. Yet once you shift to a bone-in turkey breast, everything immediately feels far simpler. It cooks faster than a full bird, and it also stays moist because the bone naturally protects the meat throughout the entire process.
Ultimately, this recipe shines because the herb butter melts into every layer. The vegetables build steam and flavor under the turkey.
The final high-heat finish crisps the skin in minutes. Each step adds flavor without adding stress.
This method is ideal for wild turkey breast, which is leaner. It also works for domestic birds, which carry more fat. The butter balances both. So you can use whatever turkey you have on hand.
Ingredients You Will Need
- 1 (3- to 4-pound) bone-in whole turkey breast
- 1 stick unsalted butter, softened
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon minced garlic
- 2 Tablespoons fresh parsley, chopped
- 2 Tablespoons fresh rosemary, chopped
- 2 Tablespoons fresh thyme, chopped
- 1 small onion, chopped
- 2 celery ribs, chopped
- 1 carrot, chopped (about ¾ cup)
- 4 ounces white or baby bella mushrooms, sliced
- ½ cup chicken broth
- 1 Tablespoon freshly squeezed lemon juice
Preparing Your Bone-In Turkey Breast
1. Dry the turkey.
Pat the turkey breast dry with paper towels. Dry skin browns better.
2. Preheat the oven.
Place the oven rack in the middle. Heat the oven to 325 degrees F.
3. Mix the herb butter.
In a small bowl, combine the butter, salt, pepper, garlic, parsley, rosemary, and thyme. The mixture should be soft and spreadable.
4. Loosen the skin.
Gently slide your fingers under the skin. Ease it loose without tearing it.
5. Spread the butter under the skin.
Pull the skin back. Keep it attached along the top. Rub half of the herb butter under the skin and over the exposed meat.
6. Butter the outside.
Lay the skin back over the breast. Spread the remaining butter all over the outside.
7. Build the base.
Place the onion, celery, carrot, mushrooms, and chicken broth in the bottom of your Dutch oven.
Roasting the Turkey Breast
Here are the steps for how to roast a bone-in turkey breast in a Dutch oven. Follow these steps to get perfect results:
1. Start roasting.
Set the turkey breast on top of the vegetables, skin side up. Roast until the thickest part reaches 140 degrees F. Expect this to take about 1 hour.
2. Prepare for crisping.
Remove the Dutch oven from the oven. Increase the oven temperature to 500 degrees F. The next step will crisp the skin.
3. Finish the roast.
When the oven reaches 500 degrees F, return the turkey. Roast until the skin turns golden and the thickest part reaches an internal temperature of 160 degrees F. This takes about 10 minutes. Do not walk away from this step.
4. Understand the temperature.
Stop at 160 degrees F because carryover heat will raise the internal temperature to 165 degrees F. This protects the moisture in the meat.
5. Rest the turkey.
Set the turkey on a carving board. Rest it for 30 minutes. The juices redistribute for perfect slices.
6. Blend the gravy.
Transfer the vegetables and liquid to a blender. Add lemon juice. Blend until smooth for about 30 seconds. You should get about 2 ½ cups of gravy. Return it to the Dutch oven and keep warm over low heat. Season as needed.
7. Carve and serve.
Slice the turkey. Serve the gravy on the side.
Bone-In Turkey Breast Cooking Time
A 3- to 4-pound bone-in turkey breast usually reaches 140 degrees F in about 1 hour at 325 degrees F. The final high-heat step brings it to 160 degrees F in about 10 minutes. The rest brings it to the perfect 165 degrees F. This timing works well for both holiday meals like Thanksgiving or Christmas, and Sunday family dinners.
Tips for the Best Turkey Breast
Even though this recipe is beginner-friendly, a few small habits improve the final result:
- Use a reliable digital meat thermometer.
- Keep the skin intact for better browning.
- Rest the turkey for the full 30 minutes.
- Blend the vegetables thoroughly for silky gravy.
- Use fresh herbs for the brightest flavor.
These small details create a big difference on the plate.
Wild vs. Domestic Turkey Breasts
This recipe adapts to any turkey you bring home. Wild turkey breasts are lean and firm. Domestic birds are softer and richer. It's important to note, the herb butter supports both textures and keeps the meat juicy. The bone stabilizes the roast and protects the fibers. The Dutch oven traps moisture, which helps all types of turkey cook evenly.
I tested this exact method with:
- Wild turkey breast
- Butterball turkey breast
- Jennie-O turkey breast
Each bird cooked evenly and remained moist. The flavor stayed balanced in every test.
Tested and Approved Turkey Breast Recipe
Ultimately, this turkey breast recipe earned full approval from my wife, my 10-year-old daughter, and even my in-laws - so you know it passed every possible test. Enjoy the meal and the people gathered around your table.
More Turkey Recipes
If you liked this turkey breast recipe, and are looking for more turkey recipes, check out these family favorites all tested and approved by my wife and daughter:
- Baked Turkey Meatballs
- Smoked Turkey Legs
- Turkey Asian Meatball Soup
- Stuffed Turkey Breast
- Slow Cooker Turkey Stock
- Sausage and Turkey Gumbo
- Turkey Tenders
Come Turkey Hunting in North Dakota
If you are headed our way for North Dakota turkey season, check out the North Dakota Game & Fish Department website.
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How to Cook Bone-In Turkey Breast
Ingredients
- 1 (3- to 4-pound) bone-in whole turkey breast
- 1 stick unsalted butter, softened
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon minced garlic
- 2 Tablespoons fresh parsley, chopped
- 2 Tablespoons fresh rosemary, chopped
- 2 Tablespoons fresh thyme, chopped
- 1 small onion, chopped
- 2 celery ribs, chopped
- 1 carrot, chopped (about ¾ cup)
- 4 ounces white or baby bella mushrooms, sliced
- ½ cup chicken broth
- 1 Tablespoon freshly squeezed lemon juice
Instructions
- Pat the turkey breast dry with paper towels. Adjust oven rack to middle position and preheat oven to 325 degrees F.
- In a small bowl, combine butter, salt, pepper, garlic, parsley, rosemary, and thyme.
- Gently slide your fingers under the skin of the turkey breast, easing it loose from the meat without tearing it. Peel the skin back, keeping it attached along the top and center, and use your hands to rub ½ of the butter mixture all over both sides of the exposed turkey breast.
- Then, lay the skin back over the meat like a cozy blanket. Spread remaining ½ of the butter mixture all over the outside of the turkey breast skin.
- Place the onion, celery, carrot, mushrooms, and chicken broth in the bottom of a Dutch oven. Place turkey breast with herb butter, skin side up, on top of the vegetable mixture. Roast until thickest part of breast registers 140 degrees F using a meat thermometer, about 1 hour.
- Remove the turkey from the oven and crank the temperature up to 500 degrees F. Yes, really - this is where the magic happens. Once the oven is blazing hot, slide the bird back in and roast until the skin turns a rich, golden brown and the thickest part of the breast reaches an internal temperature of 160 degrees F, about 10 minutes. Don’t wander off too far - this final blast of heat can go from perfect to burnt turkey in a hurry.When the turkey skin is beautifully bronzed, remove it from the oven and transfer to a carving board. It's extremely important to stop cooking at an internal temperature of 160 degrees F because the bird will continue to cook from residual heat, a process known as carryover cooking. As it rests, the internal temperature will rise about 5 degrees, reaching the ideal 165 degrees F, which is the USDA-recommended safe temperature for turkey breast. This gentle finish keeps the meat juicy and tender instead of dry.Let it rest, uncovered, for 30 minutes. This pause allows the juices to redistribute evenly - think of it as the turkey’s well-earned moment to compose itself before the grand reveal.
- Meanwhile, transfer vegetables and any cooking liquid from Dutch oven to a blender. Add lemon juice and process until smooth, about 30 seconds. You should end up with about 2 ½ cups of gravy once blended. Return gravy to now-empty Dutch oven and set over low heat to keep warm. Season with salt and pepper to taste.
- Carve turkey and serve with gravy on the side.
Samantha says
Loved this recipe! I made it for Thanksgiving dinner and it came out great. The smallest turkey breast I could find in the store was 6 lbs, so I had to cook it for about 2 hours to start, but it still turned out delicious and moist. Thanks!
Jeff Benda says
Thanks for trusting us with this recipe for a big day like Thanksgiving! Glad you loved it as much as we do!
Melissa says
I made this for Thanksgiving and it turned out great! Everyone complimented me on how moist the turkey was compared to past years. Thanks for the recipe.
Jeff Benda says
Thanks Melissa. Glad everyone liked it.
Matt says
I made this on Thanksgiving since it was just my wife and I. Big hit with her and me both. I prefer this recipe over the usual dried out one I eat at big family gatherings.
Jeff Benda says
Thanks Matt. So happy to hear you trusted this recipe to make for you and your wife on Thanksgiving and that you both enjoyed it.