Christmas Stuffed Turkey Breast
This juicy Christmas Stuffed Turkey Breast features a butterflied turkey breast rolled around a festive stuffing of cranberries, herbs, and chestnuts. It delivers all the holiday flavors in an elegant, easy-to-slice presentation perfect for intimate gatherings.
Ingredients
- 1 boneless turkey breast 2-3 pounds, skin on
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium onion finely diced
- 2 celery stalks finely diced
- 2 cloves garlic minced
- 1 cup breadcrumbs preferably from day-old bread
- 1/2 cup dried cranberries
- 1/2 cup roasted chestnuts roughly chopped (can substitute with walnuts)
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary minced
- Zest of 1 orange
- 1/4 cup chicken broth
- 1 egg lightly beaten
- Salt and freshly ground black pepper to taste
- Kitchen twine for tying
Instructions
- Prepare the turkey breast by placing it skin-side down on a cutting board. With a sharp knife, butterfly the breast by cutting horizontally through the thickest part, opening it like a book but not cutting all the way through. Cover with plastic wrap and gently pound to an even thickness of about 1/2 inch using a meat mallet.
- Preheat your oven to 375°F (190°C) and position the rack in the center of the oven.
- Make the stuffing by melting the butter in a large skillet over medium heat. Add onions and celery, cooking until softened, about 5-7 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Transfer the vegetable mixture to a large bowl and let cool slightly. Add breadcrumbs, cranberries, chestnuts, herbs, orange zest, chicken broth, and beaten egg. Season with salt and pepper and mix thoroughly until well combined.
- Season the inside of the turkey with salt and pepper. Spread the stuffing mixture evenly over the butterflied turkey breast, leaving a 1-inch border around the edges.
- Roll the turkey breast tightly, starting from the narrowest end, ensuring the stuffing stays inside. Tie with kitchen twine at 1-inch intervals to secure the roll.
- Place the rolled turkey seam-side down in a roasting pan. Brush the entire surface with olive oil and season generously with salt and pepper.
- Roast for approximately 60-70 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the skin is browning too quickly, cover loosely with foil.
- Allow the turkey to rest for at least 10-15 minutes before removing the twine and slicing. This crucial step ensures the juices redistribute for maximum moistness.
- Slice into 1/2-inch rounds and arrange on a serving platter, showcasing the beautiful spiral of stuffing within each slice.
Notes
- For extra flavor, brine the turkey breast for 4-6 hours before butterflying.
- The stuffing can be made a day ahead and refrigerated to save time.
- If you can’t find a skin-on turkey breast, a skinless one works too – just brush with more olive oil to prevent drying.
- For a quick pan gravy, deglaze the roasting pan with 1 cup of chicken broth and 1/4 cup white wine after removing the turkey.
- This dish reheats beautifully – slice leftovers and warm them covered with a splash of broth to prevent drying.