Dutch Oven Boneless Turkey Breast

This Dutch Oven Boneless Turkey Breast has an orange herb rub and is slow roasted to fresh, flavorful, tender, moist perfection.

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings:

Calories: 198kcal

Author: Lindsey Janeiro

Preheat oven to 350°F.
Create the citrus herb rub by combining the orange zest, fresh herbs, garlic, salt, pepper, and 2 tablespoons of extra virgin olive oil. Set aside.
1 naval orange, 3-4 cloves garlic, 1 tablespoon minced fresh rosemary, 1 tablespoon minced fresh parsley, 1 tablespoon minced fresh thyme, 1 tablespoon minced fresh sage, 2 teaspoons kosher salt, 1 teaspoon black pepper, 3 tablespoons extra virgin olive oil
Arrange the orange and onion slices in the bottom of the Dutch oven, alternating between orange slice and onion slice.
1 yellow onion, 1 naval orange
Pat the turkey breast dry. Leaving the netting on, rub the herb mixture all over the turkey breast. Place on top of the bed of orange and onion slices in the Dutch oven.
3 pound boneless turkey breast
Place Dutch oven, uncovered, into the oven and roast for 90 minutes. Drizzle over the remaining tablespoon of olive oil at the 60-75 minute mark.
3 tablespoons extra virgin olive oil
Once the innermost temperature of the turkey reaches 160-165°F, remove turkey breast from the oven. Let rest for 10-15 minutes, then carefully remove netting.
Carve turkey breast with a sharp knife, arrange slices on a platter, then serve and enjoy.