Stuffed Turkey Breast

5 from 8 votes

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!

Prep Time45

Cook Time45

Total Time1 30

Course: Main

Cuisine: Holiday

Servings:

Author: Julia Foerster

Ingredients

3 lbs boneless turkey breast skin removed
1 tsp salt
1/2 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

Cups - Metric

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.

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 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 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 1/4-inch thick slices on a sandwich!

Nutrition