Dutch Oven Turkey Breast

Dutch Oven Turkey Breast
This recipe is ideal for a small gathering. Sunday dinner, a holiday feast or any special occasion is the perfect time to make this turkey breast pot roast. Turkey slowly stews in a dutch oven with a medley of vegetables ― tasty, tender and delicious!
Recipe Quick Facts
Nutritional Information
6 Servings Per Recipe
Amount per serving
Calories
395
% daily value
Total Fat: 13.7g
Saturated Fat: 2.5g
Cholesterol: 60mg
Sodium: 462mg
Total Carbohydrate: 42g
Dietary Fiber: 4g
Protein: 27g
*Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
Ingredients
- 3-pound Perdue Seasoned Turkey Breast Roast
- 1/2 cup flour
- 1 teaspoon poultry seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup vegetable oil
- 2 cups chicken broth or water
- 1 medium onion, cut into 6 to 8 pieces
- 8 small new red potatoes
- 2 cups baby carrots
- Chopped parsley (optional)
Made with Our
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The Perdue Farms Culinary Team
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it was the BEST turkey! Read LessRead less about I was hesistant to try this recipe
e they ever good with this perfect gravy! SUPERB comfort and/or holiday food: the best! Thank You. Read LessRead less about This was so great, I'm almost saddened




Reheating Instructions (appliances very - adjust accordingly)
Remove breast from printed bag.
Wrap breast in foil and place in pan.
Convection oven - 325 F oven for 1 hour or until internal temperature of 141 F is reached.
Conventional oven - 350 F oven for 1 hour or until internal temperature of 141 F is reached.
To brown top - open foil at end of cooking.
Sliced Product
Wrap sliced turkey in foil and place in pan.
Convection oven - 325 F oven for 1 hour or until internal temperature of 141 F is reached.
Conventional oven - 350 F oven for 1 hour or until internal temperature of 141 F is reached. Hope this helps! ~Eliza