Stuffed Turkey Breast
Apricot and cranberry stuffed turkey breast is a wonderful dish if you want to elevate your holiday meal. It's also a great savory treat for any occasion.
Servings: 12 people
Equipment
- Twine or Toothpicks
Ingredients
- 2 turkey breast halves, skin-on and boneless
- 4 Tablespoons Dijon mustard
For the Stuffing:
- 3 Tablespoons butter
- ¼ Cup mushrooms chopped
- 3 Tablespoons onion chopped
- 1 Tablespoon garlic minced
- 2 Teaspoons fresh sage chopped
- 2 Teaspoons fresh rosemary chopped
- 3 Tablespoons dried apricots chopped
- 3 Tablespoons dried cranberries or fresh
- 3 Tablespoons pine nuts
- 1 Teaspoon fresh parsley chopped
- 1 Teaspoon salt
- ½ Teaspoon black pepper
For the Gravy:
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 1 Cup chicken broth
- salt and pepper to taste
Instructions
Prepare the Stuffing:
- Melt 3 tablespoons of the butter in a skillet over a medium heat.
- Add the onions and garlic, and sauté until softened, 3 or 4 minutes.
- Stir in the mushrooms and cook for 1 minute or until fragrant.
- Remove from heat and stir in the chopped apricots, cranberries, pine nuts, sage, rosemary, parsley, salt, and pepper.
- Set aside to cool slightly.
Prepare the Turkey:
- Lay each turkey breast on a cutting board. Slice horizontally through the thickest part to butterfly, being careful not to cut all the way through, and open it like a book.
- Flatten gently with a meat mallet to an even thickness.
- Season the turkey on both sides with salt and freshly ground black pepper.
- Spread Dijon mustard evenly over one side of each breast using a pastry brush.
Stuff and Roll:
- Spread the prepared stuffing over the mustard-coated side of the turkey breasts, leaving a 1-inch border around the edges.
- Starting at one edge, carefully roll the turkey breasts into a tight log.
- Secure with kitchen twine or toothpicks to hold the shape.
Roast the Turkey:
- Preheat your oven to 375°F.
- Transfer the turkey breasts into a baking dish.
- Brush the top of the breasts with 2 tablespoons of melted butter and add the herbs on the top.
- Cover with foil and roast for 25 to 30 minutes, or until the internal temperature reaches 165°F.
- Remove the foil for the last 10 minutes to brown the top.
Make the Gravy:
- In the same skillet used for searing, melt 2 tablespoons of butter over a medium heat. Stir in the flour and cook for 1 or 2 minutes until it forms a smooth roux.
- Gradually whisk in the chicken broth, scraping up any browned bits from the pan. Cook, stirring constantly, until thickened, 3 or 4 minutes.
- Season with salt and pepper to taste.
Slice and Serve:
- Remove the turkey from the oven and let it rest for 10 minutes before carving.
- Slice the turkey into rounds to showcase the stuffing.
- Serve hot, drizzled with gravy and garnished with fresh parsley and herbs.
Notes
Pound for evenness: Use a meat mallet to pound the turkey breast to an even thickness. This makes it easier to roll and ensures uniform cooking.
Season generously: Season the turkey breast inside and out with salt, pepper and your favorite herbs to enhance flavor.
Sear for a golden crust: Sear the stuffed turkey breast in a hot skillet before roasting to lock in juices and create a beautiful golden exterior.
Roast with moisture: Add a bit of broth, wine or water to the roasting pan to keep the turkey moist and create a flavorful base for gravy.
Monitor the temperature: Use an instant read thermometer to check the thickest part of the turkey; it should reach 165°F for safe consumption.
Don't skip the resting: Let the turkey rest for 10 to 15 minutes after roasting to allow the juices to redistribute instead of leak out during carving. This ensures moist turkey.
Season generously: Season the turkey breast inside and out with salt, pepper and your favorite herbs to enhance flavor.
Sear for a golden crust: Sear the stuffed turkey breast in a hot skillet before roasting to lock in juices and create a beautiful golden exterior.
Roast with moisture: Add a bit of broth, wine or water to the roasting pan to keep the turkey moist and create a flavorful base for gravy.
Monitor the temperature: Use an instant read thermometer to check the thickest part of the turkey; it should reach 165°F for safe consumption.
Don't skip the resting: Let the turkey rest for 10 to 15 minutes after roasting to allow the juices to redistribute instead of leak out during carving. This ensures moist turkey.
Nutrition
Calories: 175kcal | Carbohydrates: 5g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 597mg | Potassium: 412mg | Fiber: 1g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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