Stuffed Turkey Breast Recipe

The aroma of herbs and garlic wafting through your kitchen as a perfectly golden Stuffed Turkey Breast Recipe roasts in the oven is truly one of life’s simple pleasures. This elegant yet approachable dish transforms an ordinary turkey breast into a showstopping centerpiece worthy of special occasions, while being practical enough for a sophisticated weekend dinner. The combination of tender turkey meat wrapped around a savory stuffing creates a beautiful spiral of flavors that’s easier to prepare than you might think. You’ll learn how to butterfly, stuff, and roll a turkey breast to perfection, creating a meal that will impress your guests while requiring far less time than a whole turkey.

Why You’ll Love This Recipe

This Stuffed Turkey Breast Recipe delivers incredible flavor in a fraction of the time needed for a whole bird, making it perfect for smaller gatherings or when you crave turkey outside of the holiday season. The contrast between the juicy, tender meat and the rich, herbaceous stuffing creates a delightful textural experience with every bite.

Unlike a whole turkey that can be tricky to cook evenly, this boneless turkey breast cooks uniformly and stays remarkably moist thanks to the stuffing inside. The impressive spiral pattern revealed when sliced makes for a beautiful presentation that will have your guests thinking you spent hours in the kitchen.

The versatility of this dish is another reason to love it. You can prepare it ahead of time and simply pop it in the oven when needed. Plus, the stuffing can be customized to your preferences, allowing you to experiment with different flavor combinations each time you make it. With minimal cleanup and maximum flavor, this stuffed turkey breast will quickly become your go-to poultry dish for both special occasions and everyday meals.

Ingredients

For the Turkey:

• 1 boneless turkey breast (3-4 pounds/1.4-1.8 kg), skin-on
• 2 tablespoons (30 ml) olive oil
• 2 teaspoons (12 g) kosher salt
• 1 teaspoon (2 g) freshly ground black pepper
• 1 teaspoon (2 g) dried thyme
• 1 teaspoon (2 g) dried rosemary
• 1 teaspoon (3 g) garlic powder

For the Stuffing:

• 2 tablespoons (30 g) unsalted butter
• 1 medium onion (about 1 cup/160 g), finely diced
• 2 celery stalks (about 1 cup/100 g), finely diced
• 3 garlic cloves, minced
• 1 tablespoon (3 g) fresh sage, chopped
• 1 tablespoon (3 g) fresh thyme leaves
• 1 tablespoon (3 g) fresh rosemary, chopped
• 1/2 cup (60 g) dried cranberries
• 1/2 cup (60 g) chopped pecans, lightly toasted
• 2 cups (120 g) bread cubes, dried or toasted
• 1/2 to 3/4 cup (120-180 ml) chicken broth
• Salt and pepper to taste

The turkey breast is the star of this show, so look for one that’s plump and even in thickness. Fresh herbs will provide the most vibrant flavor for your herb-stuffed turkey breast, but dried herbs can work in a pinch (use 1/3 the amount if substituting dried for fresh).

Pro Tips

Butterfly with Precision: The key to a perfect Stuffed Turkey Breast Recipe starts with proper butterflying. Place the breast skin-side down and use a sharp knife to cut horizontally from the thickest side, but not all the way through. Open it like a book and cover with plastic wrap, then gently pound to an even 1/2-inch thickness using a meat mallet. This ensures even cooking and makes rolling much easier.

Control Moisture Balance: The perfect stuffing should be moist enough to hold together but not soggy. Start with 1/2 cup of broth and add more only if needed. Allow your stuffing to cool completely before spreading it on the turkey – hot stuffing will begin cooking the meat prematurely and make rolling more difficult.

Secure and Rest Properly: Use kitchen twine to tie the rolled turkey breast at 1-inch intervals, creating a compact roast that cooks evenly. After cooking, the resting period is non-negotiable – allow at least 15 minutes before slicing to let the juices redistribute throughout the meat. This prevents the disappointing sight of all those flavorful juices running onto your cutting board instead of staying in your perfectly cooked turkey breast.

Instructions

Step 1: Prepare the Turkey Breast

Begin by placing your turkey breast on a cutting board, skin-side down. Using a sharp knife, butterfly the breast by cutting horizontally from the thickest side, stopping about 1/2 inch from the edge so it opens like a book. Cover with plastic wrap and gently pound to an even thickness of about 1/2 inch using a meat mallet or heavy pan. Remove the plastic wrap and season the inside with 1 teaspoon salt and 1/2 teaspoon pepper. This creates the perfect canvas for your flavorful stuffing.

Step 2: Make the Stuffing

Heat butter in a large skillet over medium heat until melted. Add the diced onions and celery, cooking until softened, about 5-7 minutes. Your kitchen will start to fill with that wonderful aromatic base that makes this Stuffed Turkey Breast Recipe so special. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the fresh herbs, allowing them to release their oils and aroma. Transfer to a large bowl and let cool for 5 minutes. Fold in the bread cubes, cranberries, and pecans. Gradually add chicken broth, just enough to moisten the mixture without making it soggy. Season with salt and pepper to taste.

Step 3: Assemble the Roll

Preheat your oven to 375°F (190°C). Spread the cooled stuffing evenly over the butterflied turkey breast, leaving a 1/2-inch border around the edges. Starting from the shorter end, tightly roll the turkey breast like a jelly roll, enclosing the stuffing. Don’t worry if some stuffing falls out—you can tuck it back in. Secure the roll with kitchen twine at 1-inch intervals, creating a compact roast that will cook evenly.

Step 4: Season and Roast

Place the rolled turkey breast seam-side down on a rack in a roasting pan or on a parchment-lined baking sheet. Rub the outside with olive oil and season with the remaining salt, pepper, dried thyme, dried rosemary, and garlic powder, ensuring even coverage for maximum flavor. Insert a meat thermometer into the thickest part of the roll. Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C). During the last 15 minutes, check frequently to prevent overcooking, as turkey breast can dry out quickly.

Step 5: Rest and Serve

Once done, transfer the Stuffed Turkey Breast Recipe to a cutting board, tent loosely with foil, and let it rest for 15-20 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Remove the kitchen twine and slice the roll into 1/2-inch thick rounds, revealing the beautiful spiral of meat and stuffing. Arrange on a serving platter and, if desired, drizzle with pan juices or gravy before serving to your impressed guests.

Variations

Mediterranean Stuffed Turkey Breast: Transform your Stuffed Turkey Breast Recipe with Mediterranean flavors by replacing the cranberries and pecans with sun-dried tomatoes, crumbled feta cheese, and chopped kalamata olives. Add a tablespoon of fresh oregano to the herb mix and finish with a sprinkle of lemon zest in the stuffing. This bright, tangy variation pairs beautifully with a side of roasted Greek potatoes or a simple orzo salad.

Apple and Sausage Stuffed Turkey Breast: For a heartier version, incorporate 1/2 pound of cooked and crumbled sweet Italian sausage into your stuffing mixture. Add one diced apple (Granny Smith works well) and substitute the pecans with chopped walnuts. The sweetness of the apple balances perfectly with the savory sausage, creating a robust flavor profile that’s perfect for fall dinners. This variation works exceptionally well if you’re looking for a stuffed boneless turkey breast recipe with more substantial texture.

Gluten-Free Herb Stuffed Turkey: Make this dish accessible to those with dietary restrictions by using gluten-free bread cubes or cooked wild rice blend instead of traditional bread. The rice adds a pleasant nutty flavor and interesting texture contrast. Keep all the aromatic herbs and add 1/4 cup chopped parsley for brightness. This adaptation ensures everyone at your table can enjoy this elegant main course without sacrificing any of the flavors that make this recipe special.

Storage and Serving

Your cooked Stuffed Turkey Breast Recipe can be refrigerated for up to 4 days when stored in an airtight container. For longer storage, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat without drying out, place slices in a baking dish with a few tablespoons of chicken broth, cover with foil, and warm in a 325°F (165°C) oven until heated through, about 15-20 minutes.

For an elegant dinner presentation, arrange slices in a fan pattern on a platter surrounded by fresh herbs and orange slices. Serve with a light cranberry sauce or a rich turkey gravy that complements rather than overwhelms the herb-infused flavors. This stuffed turkey breast pairs beautifully with roasted root vegetables, a wild rice pilaf, or a bright arugula salad with citrus vinaigrette.

For a more casual meal, the leftovers make incredible sandwiches on artisan bread with a spread of herb mayonnaise, some crisp lettuce, and a slice of good cheese. You can also dice the leftover turkey and stuffing to create a hearty soup or pasta dish that extends this special meal into delicious weekday lunches.

FAQs

Can I prepare this stuffed turkey breast ahead of time?
Yes! You can butterfly, stuff, and roll the turkey breast up to 24 hours in advance. Keep it well-wrapped in the refrigerator and bring it to room temperature for 30 minutes before roasting. This makes the Stuffed Turkey Breast Recipe perfect for entertaining.

What’s the best way to know when my stuffed turkey breast is done?
A meat thermometer is essential for perfect results. Insert it into the thickest part of the roll, and look for an internal temperature of 165°F (74°C). Remember that the temperature will rise about 5 degrees during resting, so you can remove it at 160°F (71°C) to prevent overcooking.

Can I use a frozen turkey breast for this recipe?
Yes, but ensure it’s completely thawed before butterflying. Thaw in the refrigerator for 24-48 hours depending on size. Pat it dry thoroughly with paper towels before proceeding with the recipe to ensure proper browning.

What if I don’t have kitchen twine?
Toothpicks can work in a pinch. Insert them at regular intervals to hold the roll together. You can also use unflavored dental floss as a substitute for kitchen twine. Just remember to remove all toothpicks or floss before serving!

Can I use boneless skinless turkey breast instead?
Yes, though you’ll lose some moisture and flavor without the skin. If using skinless, consider draping thin slices of bacon over the top before roasting to add fat and flavor, creating a delicious bacon-wrapped stuffed turkey breast variation.

Conclusion

This Stuffed Turkey Breast Recipe is comfort food at its finest — elegant enough for special occasions yet simple enough for a weekend family dinner. The beautiful spiral of tender meat wrapped around savory, herb-infused stuffing creates a memorable dish that appeals to both the eye and palate. It’s the kind of dish that transforms ordinary ingredients into something extraordinary, proving that with a few simple techniques, you can create restaurant-quality meals in your own kitchen. Whether you’re hosting a small holiday gathering or simply want to elevate your Sunday dinner, this stuffed turkey breast delivers impressive results with surprisingly little effort.

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