Stuffed Turkey Breast
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!
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.
Stuffed Turkey Breast
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! 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.
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 looking for more Thanksgiving recipes while you’re here, try out our Roasted Brussels Sprouts with Bacon or our reader favorite Honey Glazed Carrots.
How to make Turkey Breast Roulade
Making a Stuffed Turkey Breast from Scratch starts with prepping the breast, to roll it up you want to butterfly it and pound it to an even thickness. Then the stuffing is prepared, spread over one side of the breast and then you roll it up.
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 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 1/2-inch.
- Season with salt and pepper on both sides.
How to Make 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 1/2 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 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 1-1/2 inches between each knot. Then trim the strings.
How to Roast Turkey Breast Roll
- 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 1/2 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.
Tips for making this Turkey Roulade
- 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.
- You want to have about 1/2 pound of turkey breast per person. 2 1/2 pounds will feed 5-6 people.
- If you prefer a smoother sauce, strain it through a sieve before serving.
- I recommend to always check 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 1/4-inch thick slices on a sandwich!
Thanksgiving Dinner Ideas to serve with Stuffed Turkey Breast
- Roasted Garlic Mashed Potatoes
- Sweet Potato Casserole by Sweet and Savory Meals
- Roasted Asparagus
- Parmesan Oven Roasted Green Beans
- Honey Glazed Carrots
- Pumpkin Dinner Rolls
- Apple Crumble Pie
- Pumpkin Crunch Cake
Stuffed Turkey Breast
Ingredients
- 2 1/2 lbs boneless turkey breast, skin removed
- Salt
- Pepper
- 2 Tbsp olive oil, divided
- 2 medium onions, divided
- 2 large cloves garlic, minced
- 2 1/2 cups cubed day-old bread
- 1/2 cup dried cranberries, soaked in hot water for 1 minute and drained
- 1/3 cup chopped pecans, toasted
- 2 1/2 Tbsp chopped fresh sage, divided
- 2 1/2 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 1/2 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 1/2 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 1/2 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 (1/2 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.
Recipe adapted from Fine Cooking
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