Ingredients
For the Turkey Breast:
- 1 large boneless, skinless turkey breast (about 2 to 2.5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Stuffing:
- 2 cups day-old bread cubes (preferably rustic or sourdough)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- ½ cup chopped celery
- ½ cup dried cranberries
- ¼ cup chopped parsley
- 1 teaspoon dried thyme
- ½ teaspoon rosemary
- ½ teaspoon sage
- ½ cup chicken broth
- Salt and pepper to taste
For Tying and Roasting:
- Kitchen twine
- Olive oil spray or melted butter for brushing
Instructions
- Prepare the Turkey Breast: Lay the turkey breast flat on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part, stopping about an inch from the opposite edge to create a flap. Open it like a book. Cover with plastic wrap and gently pound with a meat mallet until evenly ½ inch thick, ensuring even cooking and easier rolling.
- Make the Stuffing: Melt butter in a skillet over medium heat. Add the finely chopped onion, minced garlic, and chopped celery. Sauté until softened and fragrant, approximately 5 minutes. Stir in bread cubes, dried cranberries, parsley, dried thyme, rosemary, sage, salt, and pepper. Slowly pour in chicken broth while tossing to moisten the mixture without making it soggy. Remove from heat and allow to cool slightly.
- Stuff and Roll the Turkey: Spread the stuffing evenly over the flattened turkey breast, leaving about an inch border along the edges. Starting from one side, roll the turkey tightly like a jelly roll. Secure the roll by tying kitchen twine every 2 inches to maintain shape during cooking. Brush the surface with olive oil or melted butter and season with salt, pepper, and garlic powder.
- Roast the Turkey: Preheat oven to 375°F (190°C). Place the stuffed turkey breast seam-side down on a greased baking rack or roasting pan. Roast for about 1 hour and 15 minutes or until internal temperature reaches 165°F (74°C) when measured at the thickest part. Halfway through roasting, baste the turkey with its own juices for added moisture and color.
- Rest and Slice: Remove the turkey from the oven and let it rest uncovered for 10 to 15 minutes. This redistribution of juices ensures moist, tender slices. Cut the turkey into thick slices to reveal the spiral of golden turkey wrapped around the flavorful stuffing, ready to serve.
Notes
- Pound the turkey breast evenly to guarantee uniform cooking and easier rolling.
- Use day-old bread for the stuffing, as it better absorbs broth without becoming mushy.
- Do not overstuff the turkey; keep a thin layer of stuffing so the roll seals tightly.
- Resting the stuffed turkey after roasting keeps it moist and makes slicing easier.
- Use a meat thermometer to accurately check doneness instead of guessing.
- For extra golden, crispy skin, broil the turkey for the last 3 to 5 minutes of cooking.
- For enhanced flavor, brush the turkey with melted butter mixed with herbs before roasting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
