This Stuffed Turkey Breast roasts in only 60 minutes, has juicy, tender meat, and is a Thanksgiving showstopper with its Cranberry Pecan Stuffing and easy Apple Cider Gravy!
This Stuffed Turkey Roulade is just as good as a whole turkey, but it’s ready in only 60 minutes and has the best Cranberry Pecan stuffing inside! The sauce is made with apple cider and taste so delicious – you’ll want to drink it!
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Why make this recipe
Making a roasted turkey breast roulade is my go-to choice for the Holidays because it takes less time to roast and looks stunning with the stuffing rolled up in the turkey. It’s easier to carve and much more flavorful than a whole turkey.
This is also a great last-minute option if you didn’t have time to defrost a whole turkey or need an additional main dish if you have to feed a larger crowd and don’t want to make a second turkey.
If you’re getting ready for the Holidays and need some delicious dessert to serve your guests, try making our Cranberry Upside Down Cake or our reader favorite, Creme Brulee, both can be made ahead and go so well with this Turkey Breast Recipe.
Ingredient Notes
- Boneless, skinless turkey breast – The turkey breast should be between 2 ½ and 4 pounds depending on how many people you have to feed.
- Day-old bread – You can either use unseasoned stuffing bread or white bread that you cut into small cubes a few days ahead and let dry on the counter.
- Dried cranberries – I prefer to use unsweetened dried cranberries but sweetened work too.
- Chopped pecans – Toasting the pecans adds so much flavor. You could also use chopped walnuts.
- Chopped fresh sage – I recommend using fresh sage instead of dried because the flavor is so much better.
- Chicken broth – You could also use turkey broth but chicken broth works very well flavorwise. My go-to broth is Better than Boullion.
- Apple cider – This is the base for the broth. Its sweetness goes so well with the turkey and stuffing.
- Apple cider vinegar – A little bit of acidity brings out the flavor of the sauce even more.
- Cornstarch – This helps to thicken the sauce.
How to make this recipe
Making a stuffed turkey breast from scratch starts with prepping the breast and preparing the stuffing. Then the turkey roulade is rolled up and secured with twine.
After searing it from all sides, roast it covered in a dutch oven for about 60 minutes. While the turkey breast is resting make the gravy with the drippings from the roulade. Let me show you step by step how to do it!
How to Butterfly a Turkey Breast
- Cover a cutting board with plastic wrap, place the breast on top and put one hand on the turkey breast to hold it in place, curving your fingers up slightly for safety. Using a sharp chef’s knife, carefully make small cuts to slice the meat horizontally, cutting almost to the other side.
- Open the breast like a book and place another layer of plastic wrap on top.
- Using a meat mallet (use the flat side) or a small heavy skillet pound the breast to an even thickness of about ½-inch.
- Season with salt and pepper on both sides.
How to Make the Stuffing
- In a large skillet, heat 1 Tbsp oil over medium heat and cook the chopped onion, stirring, until golden, about 8-10 minutes. Add the garlic and cook another minute.
- Add the bread, cranberries, toasted pecans, and 2 Tbsp sage.
- Pour in ½ cup broth or a bit more until the stuffing is moistened but not wet.
- Cook over low heat for 2 to 3 minutes, then remove from the heat.
How to Roll up a Stuffed Turkey Breast
- Spread the stuffing over one side of the turkey breast, leaving 1-2 inches uncovered on all sides.
- Starting at the long end, roll the turkey into a long tight cylinder. Use the plastic wrap to help you roll it up. Don’t worry if the stuffing peeks out in some spots.
- Tie the roll with kitchen twine leaving about 1-½ inches between each knot. Then trim the strings.
Roasting and making the sauce
- Heat the remaining oil in a large Dutch oven over medium heat. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.
- Sprinkle the sliced onion around the turkey, pour in 1 ½ cups broth, cover tightly with a lid or aluminum foil and roast in the oven for 45-60 minutes, or until an instant-read thermometer registers 165 degrees in the thickest part.
- Remove from the oven. Transfer the roll to a cutting board and cover with aluminum foil.
- In the roasting pan set on the stove over medium heat, combine apple cider, remaining broth, vinegar, and 2 tsp sage. Bring to a boil, and cook until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. Season with salt and pepper to taste.
Expert Tips
- This recipe works for turkey breasts between 2 ½ and 4 pounds. The recipe doesn’t need to be changed as long as the breast weighs less than 4 pounds
- Ask your butcher to bone and butterfly the turkey breast for you. If you like to butterfly it yourself check out my instructions above
- You want to have about ½ pound of turkey breast per person. 2 ½ pounds will feed 5.
- If you prefer a smoother sauce, strain it through a sieve before serving.
- I recommend always checking your turkey with an Instant Read Thermometer or Meat Thermometer to make sure it gets to 165 degrees F for food safety.
- If you don’t have a Thermometer a visual indicator is that the juices will start running clear when the turkey is done.
Recipe FAQ
A turkey breast is done when the juices run clear. The best way to check this is by making little cuts in various places and press just above the cut with your knife. If the juices have a red tinge, it needs to cook longer. An easier way is to use a meat thermometer, the breast is done when the temperature reaches 165 degrees F.
It takes about 45-60 minutes to cook a stuffed turkey breast at 375 degrees F.
To butterfly a turkey breast, lay the breast on a cutting board and start at the thickest part of the breast. Using a sharp chef’s knife, carefully make small cuts to slice the meat horizontally, cutting almost to the other side. Then open the breast like a book. For visual instructions check above.
Leftovers
Transfer leftover turkey roll and sauce to separate airtight containers and store in the fridge for 2-3 days. Leftovers taste great cut into ¼-inch thick slices on a sandwich!
Reheating
To reheat, slice the turkey roll then reheat it , covered, in a 300°F oven until warm, 40 to 45 minutes.
More Ideas for your Holiday dinner
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Stuffed Turkey Breast
Ingredients
- 3 lbs boneless turkey breast, skin removed
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil, divided
- 2 medium onions, divided
- 2 large cloves garlic, minced
- 2 ½ cups cubed day-old bread, or stuffing bread
- ½ cup dried cranberries, soaked in hot water for 1 minute and drained
- ⅓ cup chopped pecans, toasted
- 2 ½ Tbsp chopped fresh sage, divided
- 2 ½ cups chicken broth, divided
- 1 cup apple cider
- 3 Tbsp cider vinegar
- 1 tsp cornstarch, dissolved in 1 tablespoon cold water
Instructions
- Preheat the oven to 375°F.
- Butterfly the turkey breast by slicing the meat horizontally, cutting almost to the other side. Open it like a book and place it between two sheets of plastic wrap. Pound with a meat mallet to a thickness of about ½ inch and season on both sides with salt and pepper.
- Chop one onion and thinly slice the other onion into half-moons. In a large skillet, heat 1 Tbsp oil over medium heat and cook the chopped onion, stirring, until golden, about 8-10 minutes. Add the garlic and cook another minute. Add the bread, cranberries, toasted pecans, 2 Tbsp sage, and about ½ cup broth (stuffing should be moist, not wet). Cook over low heat for 2 to 3 minutes, then remove from the heat.
- Spread the stuffing over one side of the turkey breast, leaving 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine.
- Heat the remaining oil in a large Dutch oven over medium heat. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1 ½ cups broth, cover tightly with a lid or aluminum foil and roast in the oven for 45-60 minutes, or until an instant-read thermometer registers 165 degrees in the thickest part. Remove from the oven, transfer to a cutting board and cover with aluminum foil.
- In the roasting pan set on the stove over medium heat, combine apple cider, remaining broth (½ cup), vinegar, and 2 tsp sage. Bring to a boil, and cook until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. Season with salt and pepper to taste.
- Remove the twine from the turkey breast and cut it into slices. Serve with the gravy on the side.
Notes
- This recipe works for turkey breasts between 2 and 4 pounds. The recipe doesn’t need to be changed as long as the breast weighs less than 4 pounds
- Ask your butcher to bone and butterfly the turkey breast for you. If you like to butterfly it yourself check out my instructions above
- You want to have about ½ pound of turkey breast per person. 2 ½ pounds will feed 5-6 people.
- If you prefer a smoother sauce, strain it through a sieve before serving.
- I recommend always checking your turkey with an Instant Read Thermometer or Meat Thermometer to make sure it gets to 165 degrees F for food safety.
- If you don’t have a Thermometer a visual indicator is that the juices will start running clear when the turkey is done.
- Leftovers taste great cut into ¼-inch thick slices on a sandwich!
Nutrition Information
Recipe adapted from Fine Cooking
If you’ve tried this or any other of my recipes, please leave me a star rating and a comment. I love hearing from you!
Cindy says
I tried this turkey recipe. So I used provolone cheese, stuffing and spinach. Cooked it at 325° for 1 hour 15 min. It was a wonderful idea. I didn’t do yours because my family does not like cranberries. Thank you for the idea we loved it.
Darina Todorova says
Great recipe! Impressed whole family very happy this Christmas ☺️🎄✨
Perrie Carrow says
Made this for Christmas. Most tender and moist turkey breast ever. We were super impressed with this recipe.
Cindy says
Can I use fresh cranberries instead of dried?
Julia Foerster says
I haven’t tried this recipe with fresh cranberries so I’m not sure, sorry. They will add more moisture to the stuffing.
Malissa says
Can this be stuffed and rolled 1 day in advance?
Julia Foerster says
I have never done it this way so I’m not sure, Malissa. If you want to give it a try I recommend making sure that everything is cold when you assemble it (the stuffing needs to cool down) and refrigerate it right away.
You could also cook it in advance and reheat it, it will be just as tasty!