Description
Stuffed Turkey Breast Recipe: Juicy turkey breast filled with savory stuffing, roasted to perfection. Perfect for a festive feast!
Ingredients
Scale
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (estimated 8 oz)
- Calories: 380 calories per serving
- Sugar: 12 grams
- Sodium: 800 mg
- Fat: 18 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 100 mg