Stuffed turkey breast is an elegant, yet surprisingly simple, main dish that’s perfect for holiday dinners, special occasions, or any time you want to impress! This stuffed turkey breast recipe features tender, juicy meat rolled around a savory herb stuffing loaded with cranberries and pecans, creating a beautiful spiral when sliced. It’s a showstopper that looks like it came from a fancy restaurant but is ready in just over an hour!
If you’re searching for turkey tenderloin recipes that are both impressive and practical, this is the one to bookmark. The turkey breast tenderloin spirals beautifully to hold all that delicious stuffing, and rolling it up keeps everything moist while it bakes. Unlike cooking a whole bird, this method cuts your cooking time significantly, you’ll have a golden, flavorful centerpiece on the table in about an hour. Plus, the leftovers make incredible sandwiches the next day!
For more ways to prepare turkey, check out our crock pot turkey tenderloin, Instant Pot turkey tenderloin recipe, and oven roasted turkey tenderloin for different cooking methods that are just as delicious!
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Turkey Tenderloin Recipes Video Tutorial
Why We Love This Recipe
- Perfect portion control without waste.
This stuffed turkey breast serves about 12 people, making it ideal for smaller gatherings or families who don’t need a massive turkey. It’s the right-sized option for your menu for Thanksgiving dinner with just the immediate family or a cozy holiday meal. - Customizable to your taste preferences.
While this recipe uses cranberries and pecans, you can easily swap in your favorite mix-ins like apples, walnuts, sausage, or even spinach and cheese. The stuffing acts as a blank canvas for whatever flavors you’re craving. Adjust the seasonings and ingredients to match your family’s traditions or dietary needs. - Looks fancy but requires minimal skills.
Even if you’ve never worked with poultry before, butterflying and rolling this turkey is straightforward and forgiving. The kitchen twine holds everything securely in place, so you don’t have to worry about it falling apart. When you slice it to reveal that gorgeous spiral pattern.
Ingredient Notes and Substitutions
- Boneless turkey breast: A boneless breast is easy to butterfly, stuff, and roll. Look for one that’s roughly even in thickness for easier preparation. If you can only find a bone-in breast, ask your butcher to debone it for you.
- Stove Top Turkey Stuffing Mix: If turkey flavor isn’t available, use herb or cornbread stuffing mix. You can also make your own stuffing from scratch using cubed bread, herbs, and broth.
- Chicken broth: Low-sodium broth works great so you can control the salt level. In a pinch, use turkey broth, vegetable broth, or even water, though broth gives better flavor.
- Unsalted butter: Salted butter works too, just reduce the added salt in your seasoning. For a dairy-free option, substitute with olive oil or vegan butter.
- Dried cranberries: Substitute with chopped dried cherries, raisins, or even diced dried apricots.
- Chopped pecans: Bring nutty flavor and satisfying crunch to every bite. Walnuts, slivered almonds, or chopped hazelnuts all work beautifully. Toast them first for even deeper flavor, or omit for a nut-free version.
- Poultry seasoning: A blend of herbs like sage, thyme, and rosemary that’s perfect for turkey. Make your own by mixing equal parts dried sage, thyme, marjoram, and rosemary. Fresh herbs work too, use about 1 tablespoon of chopped fresh herbs.
- Garlic powder: Fresh minced garlic (1-2 cloves) can be sautéed in the butter before adding the broth for more intense flavor.
- Kosher salt and black pepper: Essential for seasoning the turkey inside and out. If using table salt, use about half the amount since it’s more concentrated than kosher salt.
- Olive oil: Brushed on top to help achieve a golden exterior. You can substitute with melted butter or avocado oil if preferred.
Recipe Variations
- Savory sausage and herb stuffing: Brown ½ pound of ground sausage with diced onions and celery, then mix the sausage mixture into your prepared stuffing. Lay your butterflied turkey breast skin-side down, spread the filling evenly, and roll. For extra richness, add a few spoonfuls of softened cream cheese to the stuffing before rolling.
- Bacon-wrapped turkey breast: After laying your butterflied turkey breast skin-side down and adding the stuffing, roll and tie as directed. Wrap bacon strips across the top, tucking the ends underneath. The bacon crisps up beautifully while keeping the turkey incredibly juicy and adding smoky flavor throughout.
- Spinach, mushroom, and cheese filling: Sauté mushrooms, spinach, and onions in butter until tender. Mix with the stuffing, then stir in shredded cheese and a beaten egg to bind. Spread over your butterflied turkey breast, roll tightly, and bake. The melted cheese creates delicious pockets in every slice.
Equipment Used in this Recipe
- Meat mallet or heavy skillet
- Medium saucepan
- Baking sheet
- Kitchen twine or butcher twine
- Basting brush
- Kitchen thermometer or instant read thermometer
- Serrated or carving knife
Want to take your turkey to the next level? Try brining it first using our cajun turkey brine recipe, it works beautifully for turkey breast and adds incredible flavor and moisture.
How to Make Turkey Breast Tenderloin
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, bring chicken broth and butter to a boil, then stir in the poultry seasoning and garlic powder. Add the stuffing mix, stir to combine, turn off the heat, and cover.
- Let sit for 5 minutes, then fluff with a fork and stir in the cranberries and pecans. Let cool slightly while you prep the turkey breast tenderloin.sheet with parchment paper.
- Place the turkey breast on a cutting board and remove the skin.
- With a sharp knife, slice horizontally through the thickest part, stopping about ½ to 1 inch from the edge to butterfly it open. Cover with plastic wrap and gently pound with a meat mallet until even, about ½ to 1 inch thick.
- Season both sides with kosher salt and black pepper, then spread the cooled stuffing evenly inside, leaving a 1-inch border. Press gently so it adheres.
- Starting from one short end, roll up the turkey tightly like a jelly roll, keeping the stuffing tucked inside. Tie the turkey roll securely with kitchen twine every 1.5 to 2 inches to hold everything together. You can also use toothpicks to secure the seam if needed, but don’t forget to remove them before serving.
🎯 TFN Pro Tip
Don’t overstuff the turkey.
It’s best to leave a 1-inch border around the edges, overstuffing makes rolling tricky and causes filling to spill out. A 2-inch layer is ideal for neat spirals and balanced flavor in every slice.
- Place the stuffed turkey breast seam-side down on a baking sheet or roasting pan (use a rack for even cooking). Brush with olive oil and roast for 55–65 minutes, until the center reaches 165°F.
- Let rest 10 minutes, then remove twine, slice into ½–1-inch pieces, and serve with your favorite holiday sides.
Serving Suggestions
Slice your stuffed turkey into beautiful spirals and arrange them on a platter, then drizzle with homemade turkey gravy and garnish with fresh parsley for an elegant holiday presentation. This dish pairs perfectly with classic holiday sides like Instant Pot red mashed potatoes, roasted green beans and potatoes, maple-glazed carrots, and warm rolls. For drinks, serve with sparkling cider, white wine, or cranberry punch to complement the flavors. If you’re looking for more turkey tenderloin sides consider adding a light salad with vinaigrette and finishing the meal with custard pumpkin pie or apple berry crisp for dessert.
This stuffed turkey breast makes a stunning centerpiece for your holiday table! Pair it with dishes from our complete Thanksgiving dinner menu for a stress-free feast, and don’t forget to start the meal with our best appetizers for Thanksgiving dinner to keep guests happy while dinner finishes cooking. You can also serve individual slices on plates with a generous spoonful of gravy over the top for a restaurant-style presentation that makes every guest feel special.
🎯 TFN Pro Tip
Make a quick pan gravy.
If there are browned bits at the bottom of the pan, transfer them to a large skillet over medium heat. Add a splash of chicken broth or white wine to mix in the flavorful bits. Whisk in a tablespoon of flour and cook until thickened. This creates a simple, delicious gravy to drizzle over your sliced turkey.
Recipe FAQs
Yes, remove the skin before butterflying and stuffing. It makes rolling easier, helps seasoning absorb better, and gives a uniform texture. For crispiness, try a bacon-wrapped version instead.
Use an instant-read thermometer in the thickest part of the roll; it should reach 165°F. If you don’t have one, look for clear juices and firm meat. Let it rest 10 minutes before slicing so the juices settle.
Absolutely! You can butterfly, stuff, and roll the turkey breast up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate until you’re ready to bake. Just add 5-10 minutes to the cooking time if you’re putting it in the oven straight from the fridge.
Let the turkey cool completely, then slice and store in an airtight container with parchment between layers. Refrigerate up to 4 days, or wrap slices tightly and freeze up to 2 months.
To reheat, place slices in a baking dish with a few tablespoons of broth or gravy, cover with foil, and warm at 325°F for 15–20 minutes. For a faster option, microwave slices on a plate with a damp paper towel for 1–2 minutes on medium power. The oven gives the best texture, but the microwave is perfect for quick reheating. Thaw frozen portions overnight in the fridge first.
More Thanksgiving Recipes to Love…
- Sourdough Stuffing
- Buttermilk Brined Turkey Breast
- Maple Roasted Brussel Sprouts
- Bisquick Apple Cobbler
If you tried this stuffed turkey breast recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow us on Facebook, Pinterest, or Instagram for more. Thanks for visiting!
Stuffed Turkey Breast
Equipment
- cling plastic wrap
- meat mallet - or heavy skillet
- butcher or kitchen twine
Ingredients
- 1 ½ cups chicken broth
- 3 tablespoons unsalted butter
- 6 oz Stove Top turkey stuffing mix
- ½ cup dried cranberries
- ½ cup pecans finely chopped
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- 2.5 pounds boneless turkey breast
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper to taste
- olive oil for brushing
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, bring chicken broth and butter to a boil. Stir in poultry seasoning and garlic powder. Add stuffing mix and stir to combine, then turn off the heat and cover. Let it sit for 5 minutes.
- Fluff with a fork and stir in ½ cup dried cranberries and pecans. Let it cool while you prep the turkey.
- Place your turkey breast on a cutting board. Remove the skin from the breast. Use a sharp knife to cut horizontally through the thickest part, stopping about ½ – 1 inch from the other side, so it opens up like a book. Lay a piece of plastic wrap over it and pound it gently with a meat mallet until it’s even in thickness (about ½ to 1 inch thick).
- Sprinkle both sides of the turkey breast with your desired amount of kosher salt and ground black pepper. Spread the cooled stuffing evenly over the inside, pressing it gently into place. Roll up the turkey breast tightly (like a jelly roll), then tie it up with kitchen twine every 2 inches or so to hold everything together.
- Place the rolled turkey breast seam-side down on your prepared baking sheet. Brush the top with olive oil. Bake for 55–65 minutes, or until the internal temperature reaches 165°F in the center. Let the turkey breast rest for 10 minutes before slicing.
- Slice and serve with your favorite sides, such as mashed potatoes and green beans.
Video
Notes
- Make a quick pan gravy. If there are browned bits at the bottom of the pan, transfer them to a large skillet over medium heat. Add a splash of chicken broth or white wine to mix in all those flavorful bits. Whisk in a tablespoon of flour and cook until thickened. This creates a simple, delicious gravy to drizzle over your sliced turkey.
- Don’t overstuff the turkey. While it’s tempting to pack in as much stuffing as possible, leaving about a 1-inch border around the edges is crucial. Overstuffing makes it difficult to roll tightly and can cause the filling to spill out during cooking. A 2-inch layer of stuffing is perfect—it creates beautiful spirals when sliced without overwhelming the turkey.
- Savory sausage and herb stuffing: Brown ½ pound of ground sausage with diced onions and celery, then mix the sausage mixture into your prepared stuffing. Lay your butterflied turkey breast skin-side down, spread the filling evenly, and roll. For extra richness, add a few spoonfuls of softened cream cheese to the stuffing before rolling.
- Bacon-wrapped turkey breast: After laying your butterflied turkey breast skin-side down and adding the stuffing, roll and tie as directed. Wrap bacon strips across the top, tucking the ends underneath. The bacon crisps up beautifully while keeping the turkey incredibly juicy and adding smoky flavor throughout.
- Spinach, mushroom, and cheese filling: Sauté mushrooms, spinach, and onions in butter until tender. Mix with the stuffing, then stir in shredded cheese and a beaten egg to bind. Spread over your butterflied turkey breast, roll tightly, and bake. The melted cheese creates delicious pockets in every slice.
- You can butterfly, stuff, and roll the turkey breast up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate until you’re ready to bake. Just add 5-10 minutes to the cooking time if you’re putting it in the oven straight from the fridge. This make-ahead option is perfect for reducing stress on busy holiday mornings.
- Allow the turkey to cool completely before storing. Slice any leftovers and place them in an airtight container, layering parchment paper between slices to prevent sticking. Store in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. Frozen stuffed turkey will keep for up to 2 months.
- For oven reheating, place slices in a baking dish, add a few tablespoons of chicken broth or turkey gravy to keep them moist, cover with foil, and warm at 325°F for 15-20 minutes until heated through. For quicker reheating, microwave individual slices on a microwave-safe plate covered with a damp paper towel for 1-2 minutes on medium power, checking halfway through. The oven method gives you better texture, but the microwave works great when you’re in a hurry. If reheating from frozen, thaw in the refrigerator overnight first for best results.
Nutrition
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