Stuffed Turkey Breast

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This stuffed turkey breast is tender, juicy, and filled with savory herb stuffing! Perfect for holidays and special dinners. Easy and elegant!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Entree

Cuisine: American

Keyword: Thanksgiving recipes, turkey recipes

Servings: slices

Calories: 222kcal

Author: Renae Gerhardstein

Equipment

cutting board
sharp knife
cling plastic wrap
meat mallet or heavy skillet
medium saucepan
wooden spoon or fork
rimmed baking sheet
parchment paper
butcher or kitchen twine
basting brush
instant-read thermometer
serrated knife

Ingredients

1 ½ cups chicken broth
3 tablespoons unsalted butter
6 oz Stove Top Turkey Stuffing Mix 1 box
½ cup dried cranberries
½ cup pecans finely chopped
½ teaspoon poultry seasoning
½ teaspoon garlic powder
2.5 pounds boneless turkey breast
coarse kosher salt to taste
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 1 ½ cups chicken broth and 3 tablespoons butter to a boil. Stir in ½ teaspoon poultry seasoning and ½ teaspoon garlic powder.
Add (1) 6-ounce box of stuffing mix, 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 ½ cup chopped pecans. Let it cool slightly 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 1.5–2 inches 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. ENJOY!

Notes

TFN Pro Tips

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.

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.

Make Ahead, Storing, and Reheating Instructions

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