Dutch Oven Turkey Breast

[Keith Williams]

Sorry it's late for this T Day but here tis anyway. One of our favorite Dutch Oven treats is DO Turkey Breast. We were at Black Rock RV Park, in Brenda, AZ, this year for Thanksgiving and I had to improvise since I only had a 10 inch Kitchen DO with me. Note the foil donut on top to hold the coals and a tripod underneath. I buried the legs somewhat so the DO would sit closer to the coals. Worked great.

I will post the recipe next.

Enjoy.

EKW

[Keith Williams]

DUTCH OVEN TURKEY BREAST

12-Inch Dutch oven
1 Turkey Breast with bone in – approximately 4 lbs.
(We have used Jenny – O – brand, however any will do)
1 Onion peeled and diced
2 Cans chicken broth – 12 oz
Poultry seasoning
1 Pkg Turkey gravy mix
6 slices of bacon,
Begin by cutting the Turkey Breast in half along the breastbone. What you are doing is making the breast fit into a regular 12 inch oven. Remove some of the fat around the neck area and discard. Place the two half’s in the oven with the breast meat up. You can put the breasts on a round cake cooing rack, or grid that will fit inside of the oven. This keeps the meat from sticking to the bottom. Season with the poultry seasoning. Add Black pepper to taste if you like. There is usually enough salt in the broth. Place 3 strips of Bacon on each breast half. Add the 2 cans of broth to the Dutch oven. Sprinkle the onion over the breast and along the sides.

Place the covered oven over the coals using 9 coals on the bottom and 15 on top. (Or use whatever mix you prefer) Cook for 2 to 3 hours. Change the coals after one hour and check inside. If needed, add a small amount of water. You do not want the moisture to steam out of the oven and become dry. When the meat begins to fall from the bone, it is done.
Remove the meat and set aside. It will slice easier if you allow it to cool somewhat.

Strain onions from the broth and add a package of Turkey gravy mix. Mix with water before adding to the broth to prevent lumping. Place oven over new charcoal and make the gravy. Thicken with Cornstarch or flour as needed. (Some Turkey breasts come with a gravy packet).

We have also cooked the Turkey breast in the house oven when it wasn’t convenient to use coals outside. 350 Deg for the same amount of time is about right. Shirley also likes to use her ‘’ fancy enameled Dutch ovens for this. ‘’
Once you try this, it will become a real favorite. It’s the only way we cook Turkey anymore. It’s just so juicy and flavorful.

Enjoy

[Lizbeth]

Sounds yummy!

[Byron Kinnaman]

Sounds good.

We cooked turkey boneless rolled turkey roast in the DO. Once the meat was cooked instead of making gravey we added some water and mixed in some instant dressing mix. Then let it all sit, still with coals, for long enough for the dressing mix to soak up the liquid. Yum.

Gonna do it again for Chirstmas dinner.

[Kathy & Doug Roach]

We cooked the dutch oven turkey this weekend but substituted 1 can of whole berry cranberry sauce for one of the cans of broth. We also threw in some sliced sweet potatoes about half way through. We used this sauce from the pan instead of gravy.

Everything was juicy and very tasty.

Keep on cooking!

Kathy & Doug