center of the breast registers 150°F on an instant-read
thermometer, about 2 hours (it should finish around the
same time as the legs).
When the turkey is done, remove the Dutch oven and
baking sheet from the oven. Carefully transfer the legs to
a large plate and tent loosely with foil. Strain the cooking
liquid and add to the gravy; discard the solids.
- Wipe the Dutch oven dry, add the butter, and heat over
high heat until melted and browned. Add the turkey
breast and cook, turning occasionally, until all sides are
browned, about 8 minutes. Add to the plate with the legs,
tent with foil, and allow to rest for 30 minutes before
carving and serving with the gravy.
GRAVY TIPS