Rolled Stuffed Turkey Breast
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8
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Calories
256 kcal
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Course
Main Course
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Cuisine
Australian
Rolled Stuffed Turkey Breast
Description
The stuffing begins by softening shallots in butter and oil, then combining them with panko breadcrumbs soaked in warm chicken or turkey broth to create a moist base. Chopped green apples, dried cranberries, pecans, and a maple syrup drizzle add sweetness and texture, while rosemary and sage bring herbal depth. Salt and pepper season the stuffing thoroughly.
The boneless turkey breast is butterflied to create a flat surface for spreading the stuffing, then rolled tightly. Roasting the roll at moderate heat cooks the poultry evenly, sealing in moisture and melding flavors between the meat and stuffing. The result is a moist turkey breast with a flavorful center, offering contrasting textures from the creamy meat and crunchy nuts.
This rolled, stuffed turkey breast can be sliced to expose the colorful filling and served as a centerpiece for meals, pairing well with sauces or sides such as vegetables or grains. Preparing it this way also makes it easier to carve and present.
Substitutions include using walnuts or pine nuts for pecans, and vegetable broth if avoiding meat-based broth. Purchasing a butterflied turkey breast from a butcher can save prep time.
Ingredients
For the stuffing
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 shallot finely minced
- 1 tablespoon butter
- ½ cup panko (see note 1)
- ½ cup chicken broth see note 2, or turkey broth
- 1 cup green apple peeled & chopped
- ⅓ cup dried cranberries
- ¼ cup pecans finely chopped (see note 3)
- 2 tablespoon maple syrup
- 1 teaspoon rosemary finely chopped
- ½ teaspoon sage dried
- salt
- black pepper
For the Turkey:
- 2 lb turkey breast see note 4, boneless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth see note 2, or turkey broth
- 1 cup water boiling
Instructions
- Preheat the oven to 350ºF/175ºC.
Make the stuffing
- Melt the butter and all of the oil together in a skillet, add the minced shallots and cook until they soften.1 tbsp / 2 tablespoon butter1 tbsp olive oil2 shallots
- Remove from the heat and add the remaining butter, panko, and broth; stir well to combine. There should be very little liquid left as it will soak into the breadcrumbs.1 tbsp butter½ cup / 30 g panko½ cup / 120 ml chicken/turkey broth
- Stir in the chopped apples, pecans, cranberries, maple syrup, and herbs. It should be a rough paste consistency. Season generously with salt and pepper. Set aside to cool completely.1 cup / 125 g green apple¼ cup / 25 g pecans⅓ cup / 40 g dried cranberries2 tbsp maple syrup1 tsp rosemary½ tsp dried sage salt and pepper
Butterfly the turkey breast (or ask your butcher)
- Place the raw boneless turkey breast on a chopping board. Keeping the knife flat and parallel to the board, start cutting horizontally through the length of the turkey breast, gently opening the breast like you are opening a book; just don't cut all the way through. You should have one large piece of turkey, and the skin side should now be on the chopping board. (see pictures in the post for visuals)2 lb / 900 g boneless turkey breast
Fill and roll the turkey
- Sprinkle the salt and pepper over the cut side of the turkey.1 tsp salt½ tsp black pepper
- Spread the stuffing over the middle section of the breast, then carefully roll the turkey up so the skin is on the outside and the stuffing is sandwiched inside.
- Tie the turkey breast with kitchen string at 1 ½-inch intervals. Tie it as tightly as possible to ensure it stays rolled up and roasts evenly.
Cook the rolled turkey breast
- Place the rolled turkey breast onto a rack in a roasting pan, ensuring that the skin is facing up and the seam is at the bottom.
- Pat the skin dry with paper towels, then drizzle the skin all over with olive oil.1 tbsp olive oil
- Pour the broth and water into the roasting pan (do not pour over the turkey) and roast for between 40-50 minutes, until the skin is golden brown and the internal temperature is 150º F. (The exact time will depend on the size of your turkey and how tightly you rolled it)1 cup / 235 ml chicken/turkey broth1 cup / 235 ml boiling water
- Remove the turkey from the oven, cover it with foil, and let it rest for 15-20 minutes.
- Serve in thick slices and drizzle with any pan juices if desired.
Notes
- Use Panko breadcrumbs or coarse homemade breadcrumbs; standard fine breadcrumbs are less suitable for texture.
- Chicken or turkey broth adds flavor and moisture, but vegetable broth works as a substitute.
- If pecans are unavailable, walnuts or pine nuts provide a similar texture and flavor.
- Asking your butcher to butterfly the turkey breast can make preparation easier and more precise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 70mg | 23% |
| Sodium | 706mg | 29% |
| Potassium | 370mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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