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!

Stuffed Turkey Breast

lbs boneless turkey breast (skin removed)

salt

tsp pepper

Tbsp olive oil (divided)

onions

garlic (minced)

bread

cranberries

pecans (toasted)

½ Tbsp chopped fresh sage (divided)

chicken broth (divided)

apple cider

Tbsp cider vinegar

cornstarch

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.

This Turkey Roulade with Cranberry Stuffing and gravy is the perfect Thanksgiving or Holiday meal for a smaller gathering.

Turkey Roulade Recipe

turkey breast half

butter

whole wheat french bread

onion

celery

sage leaves (minced)

parsley

turkey

kosher salt and fresh pepper (to taste)

chicken broth

cranberries (chopped)

Reynolds Wrap® Heavy Duty Foil

broth

sage

all-purpose flour

kosher salt and black pepper (to taste)

domestic turkey

all purpose flour

dried cranberry

sage leave

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Onion

Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.

If your bread is fresh, preheat the oven and bake the bread cubes on a large baking sheet at 250°F for about 30 minutes, stirring half way until the bread is completely firm.

In a large, deep nonstick skillet over medium heat, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 8-10 minutes.

Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth, egg and mix well.

For the Cranberry Stuffing:

Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.

Trim the fat and remove the tenderloin.

Place the turkey breast on a plastic cutting board and butterfly it open (see notes).

Then cover the breast with plastic wrap and pound it to about 1/4” thickness in a rectangle shape.

Season both sides of the turkey with salt. Spread the stuffing onto the pounded turkey breast leaving a 3/4 inch border around all the edges.

Roll it jelly roll style and top with the skin.

Cut cooking twine long enough to tie the breast with 4 to 6 pieces of twine.  Cut off extra twine. Spread the butter on top.

Preheat oven to 375°F. Set the rack to the center of the oven.

Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.

Uncover the foil, then broil on high 5 to 7 minutes until the skin is golden. Allow it to cool 5 minutes while you make the gravy.

Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.

Cover and simmer over low heat for 8 to 10 minutes  or until thickened. Discard the herbs.

Cut off the twine on the breast and slice into 12 slices. Serve with gravy.

For The Turkey Breast:

Made this for the first time the other day. Amazing flavor. Definately making this again soon!

We made your cranberry stuffed turkey roll for Thanksgiving I just wanted to let you know this was absolutely wonderful even my husband liked it he said it was better than any turkey recipe we've dohe rests me with done so I just wanted to let you know how great it was thank you so much for that great recipe

Excellent! Definitely worth the effort. Making for a second time in less than 2 weeks!

So good! I didn’t have dried cranberries so I subbed fresh sliced in half and added it to the celery and onion as I made the stuffing. Turned out moist and yummy! 

This recipe was amazing. Moist and flavorful I highly recommend this to all. Unfortunately, my sous chef , my partner, and I did not communicate very well and purchased a bone in turkey breast but we learned how to debone it.  But it all worked out and it was truly a wonderful pre Thanksgiving turkey. 

https://www.youtube.com/watch?v=Jk0c7nB0DuE

This Turkey Roulade with Cranberry Stuffing and gravy is the perfect Thanksgiving or Holiday meal for a smaller gathering. See full recipe: https://www.skinnytaste.com/stuffed-turkey-breast-with-cranberry-stuffing/

Turkey Roulade (Stuffed Turkey Breast)

This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for their Thanksgiving dinner. It&#39;s an impressive dish that will make your guests feel special, and it&#39;s a great way to switch things up if you&#39;re tired of the traditional whole-roasted turkey. 

Turkey Roulade with Cranberry and Spinach Stuffing

(1.5kg) turkey breast (, boneless)

Salt and black pepper

tbsp (30 grams) butter

onion (90 grams) (, finely chopped)

celery (60 grams) (, finely chopped)

garlic (5 grams) (, minced)

oz (60 grams) baby spinach

parsley (, chopped)

thyme

sage (, chopped)

egg (, beaten)

chicken stock

Salt and pepper

oz (30 grams) dried cranberries

olive oil

Salt

black pepper

Red chili flakes and herbs mix

pan drippings

tbsp (10 grams) flour

Preheat the oven to 350&deg;F (180&deg;C). Place the bread cubes on a baking sheet and dry in the oven for 10 minutes ( make sure they do not brown).

Increase the oven temperature to 375&deg;F (190&deg;C).

In a large skillet on medium high heat, melt 2 tablespoons of butter and add&nbsp; onions and celery. Cook for about 6 minutes, until softened.&nbsp; Add garlic and cook for another minute.&nbsp; Season with salt and pepper.

Add parsley, sage, thyme and spinach leaves and let them wilt. Remove from heat and let cool slightly.

In a large bowl mix bread cubes with dried cranberries and celery onion and spinach mix. Add the beaten egg and stock and mix until evenly moistened.

Set aside until ready to use.

Prepare the cranberry and spinach stuffing

Place the turkey breast on a plastic cutting board and make a few cuts to open (butterfly) it.&nbsp;

Cover the breast with plastic wrap and pound it to about &frac12; inch (1cm) thickness.

Remove plastic and season with salt and freshly ground black pepper.

Spread the bread stuffing leaving a &frac34; inch (2cm) border all around.

Roll breast into a log.

Use kitchen twine to tie in about 1 inch (3cm) intervals.

Brush the roll with olive oil.

Season with salt, freshly ground black pepper and red chili flakes and herb mix.

Transfer to a parchment paper line baking sheet.&nbsp;

Roast uncovered for about 45 minutes to 1 hour until a thermometer inserted in the thickest part reaches 160&deg;F (71&deg;C).

Cover and let it rest for 10 minutes before serving.

Prepare the turkey roulade

In a medium saucepan add the pan drippings and place over medium heat. Add the flour and stir to combine. Add the stock, stir and let it cook until thickened and smooth.

Cut off the twine and slice. Serve with gravy and cranberry sauce.

Meanwhile, prepare the gravy.

https://content.jwplatform.com/videos/Pmrh7Gzc.mp4

Still not sure what to prepare for Thanksgiving this year? This Turkey Roulade recipe can be a great choice for your Thanksgiving dinner table whenever you donât need a whole roasted turkey, especially if  Thanksgiving is celebrated in family small gatherings. This Turkey Roulade with Cranberry and Spinach Stuffing looks very impressive and festive, and is quite easy to prepare.

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