Putenbrust aus dem Dutch Oven

Zutaten

• 5 pound turkey breasts (bone-in skin-on (I use two ~2 1/2 lb breasts))
• 2 yellow onions (quartered)
• 3 celery stalks (cut into 2 inch chunks)
• 4 carrots (peeled and cut into 2 inch chunks)
• 3 tablespoons olive oil (split into 2 tablespoons and 1 tablespoon)
• 1/2 teaspoon salt ((plus extra))
• 1/3 teaspoon pepper ((plus extra))
• 2 heads garlic
• 1 lemon (sliced)
• 250 grams unsalted butter (softened to room temperature)
• 7 to 10 basil leaves (or more)
• 10 sprigs rosemary (or more (5 set aside for the pot))
• 15 sprigs thyme (or more (5 set aside for the pot))
• zest of 1 lemon
• 1 tablespoon lemon juice
• 2 tablespoon flour
• 2 tablespoon unsalted butter
• 1 to 2 cups chicken broth (low sodium)
• 1/4 teaspoon garlic powder (or more)
• 1/4 teaspoon onion powder (or more)
• 1/4 teaspoon salt (or more)
• 1/4 teaspoon pepper

Zubereitung

1. 1

   Pull the turkey breast out of the refrigerator and leave it on your countertop for about 30 minutes before cooking. Adjust the oven racks so there’s one on the second lowest position. Heat the oven to 350F.

2. 2

   In a large Dutch oven, add the chopped onions, carrots, and celery. Toss them with salt, pepper, and around 2 tablespoons of olive oil.

3. 3

   In a large bowl, add the softened butter, salt, pepper, lemon zest, lemon juice, basil, and half of the thyme and rosemary. Mix to combine.

4. 4

   Start preparing the turkey by patting the skin dry with paper towels. Loosen the skin of the turkey breast by gently pulling the skin away from the breast, so you create a pocket.

5. 5

   Spread half of the butter mixture under the skin in the pocket you created and spread the other half over the top of the turkey.

6. 6

   Add garlic cloves, lemon slices, and the rest of the rosemary and thyme to the Dutch oven before placing the turkey breasts on top. Scatter any additional rosemary and thyme you may have leftover around the turkey.

7. 7

   Add a drizzle of olive oil over the tops of the turkey breasts (1 tablespoon) and a bit more salt and pepper on top before transferring the Dutch oven to the second lowest rack in the oven.

8. 8

   Cook for 1 hour and 40 minutes to 2 hours (or ~20 minutes per pound of turkey you have) or until the thickest part of the breast reaches 165F.

9. 9

   When done, set aside the turkey breasts to rest before slicing.

10. 10

    --- For the Gravy ---

11. 11

    Pour the liquid from the Dutch oven through a strainer, you can keep or discard the vegetables. If you do not have 2 cups worth of drippings, supplement with chicken broth.

12. 12

    Melt the butter in a medium pan over medium heat. Whisk in a portion of the flour at a time until smooth. Stir continuously for about 2 minutes until a thick paste forms, forming a roux. The roux should be thick. If you run a spoon or spatula through it, the roux should coat the spatula without dripping off.

13. 13

    Slowly whisk in the strained liquid while whisking constantly. Start with 1 cup and continue to add the rest of the drippings until enough is added to your liking. Add the garlic powder, onion powder, salt, and pepper. Cook while whisking until it has thickened to your liking, about 5 minutes. Feel free to add additional chicken broth as needed.

14. 14

    Serve gravy with the turkey. Garnish with fresh herbs if desired.