I’m sharing a Stuffed Turkey Breast that roasts in just 60 minutes, stays juicy and tender, and with its Cranberry Pecan Stuffing becomes a Thanksgiving showstopper as a beautiful Turkey Roulade.

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I wanted a Thanksgiving showstopper that doesn’t make me lose my mind, so I made Stuffed Turkey Breast that looks impressive but stays simple. The stuffing sneaks in big hits of dried cranberries and the silky apple cider gravy gives everything this bright tang you didn’t know you needed.

I’ve messed with ideas from Turkey Roulade Ina Garten and those Thanksgiving Turkey Breast posts, and this version feels messy, proud and honest. Guests always ask what I did different, i say nothing special then I slice it slow and watch them come back for more.

Ingredients

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Turkey breast: Lean high protein, B vitamins, juicy centerpiece that stays savory and satisfying
Olive oil: Monounsaturated fat, heart healthy, adds mild fruity flavor and browning
Day old bread: Carbs and fiber, soaks up flavors, makes stuffing fluffy and filling
Dried cranberries: Bright, sweet and tart bites, adds sugar and chew, balances savory
Pecans: Toasty nuts, healthy fats, protein and crunch, brings earthy sweetness
Apple cider: Fruity, sweet and tangy, adds aroma and acidity, brightens gravy
Chicken stock: Low sodium stock adds savory depth, umami and keeps gravy smooth
Fresh herbs: Sage, thyme and parsley bring earthiness, freshness and an aromatic lift

Ingredient Quantities

3 to 4 lb boneless turkey breast skin on tied (about 1.5 kg)

2 tbsp olive oil

2 tbsp unsalted butter softened

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

6 cups cubed day old bread about 10 to 12 oz

1 cup dried cranberries

1 cup chopped pecans toasted

1 medium yellow onion chopped

2 stalks celery chopped

3 tbsp unsalted butter

1/2 to 3/4 cup low sodium chicken broth

2 tbsp chopped fresh parsley

1 tsp chopped fresh sage

1 tsp fresh thyme leaves

1 tsp kosher salt for the stuffing

1/2 tsp black pepper for the stuffing

1 1/2 cups apple cider

2 cups low sodium chicken or turkey stock

2 tbsp unsalted butter for the gravy

2 tbsp all purpose flour

1 tbsp Dijon mustard

1 tbsp apple cider vinegar (optional)

Kosher salt and black pepper extra for seasoning

How to Make this

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1. Preheat oven to 425°F (220°C). If your bread isnt already stale, cube 6 cups day old bread and spread on a sheet; toast 8 to 10 minutes until just golden. Toast the pecans in a dry skillet or in the oven until fragrant, chop and set aside.

2. Make the stuffing: melt 3 tbsp unsalted butter in a skillet over medium heat, add 1 chopped yellow onion and 2 chopped celery stalks and cook until soft, about 6 minutes. Stir in 2 tbsp chopped fresh parsley, 1 tsp chopped fresh sage, 1 tsp fresh thyme leaves, 1 tsp kosher salt and 1/2 tsp black pepper. Remove from heat.

3. In a large bowl combine the sautéed veggies and herbs with the toasted bread cubes, 1 cup dried cranberries and the toasted chopped pecans. Add 1/2 to 3/4 cup low sodium chicken broth a little at a time until the mixture is moist but not soggy. Taste and adjust salt and pepper. Let stuffing cool while you prep the turkey.

4. Prep the turkey breast: pat 3 to 4 lb boneless turkey breast dry. Gently separate skin from meat without tearing. Mix 2 tbsp olive oil with 2 tbsp softened unsalted butter, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder and 1 tsp onion powder. Rub most of this mixture under the skin and the rest over the outside of the breast.

5. Stuff the breast loosely with the cooled stuffing — dont overpack or the center wont cook evenly. Fold the skin over and tie the breast snugly with kitchen twine so it keeps its shape.

6. Place the stuffed breast on a rack in a roasting pan, seam side down. Roast at 425°F for about 50 to 60 minutes until an instant read thermometer in the center of the meat (not the stuffing) reads 155 to 160°F. Oven temps vary so start checking at 45 minutes. This gives you juicy meat that will carry over to safe 165°F while resting.

7. Remove the breast from the oven, transfer to a cutting board and tent loosely with foil; let rest 15 to 20 minutes. Meanwhile pour the pan drippings into a measuring cup and skim off most of the fat, reserving about 2 tbsp fat and any browned bits in the roasting pan.

8. Make the apple cider gravy: place the roasting pan over medium heat (or use a saucepan) and add 2 tbsp unsalted butter to the reserved fat. Whisk in 2 tbsp all purpose flour and cook 1 to 2 minutes until bubbly. Slowly whisk in 1 1/2 cups apple cider and 2 cups low sodium chicken or turkey stock, scraping up browned bits. Bring to a simmer and cook until slightly thickened, 4 to 6 minutes. Stir in 1 tbsp Dijon mustard and 1 tbsp apple cider vinegar if you want brightness, taste and season with kosher salt and black pepper. Strain for a silky gravy if you like.

9. Slice the rested turkey breast, arrange on a platter with the cranberry pecan stuffing, and spoon warm apple cider gravy over everything. If you have extra gravy keep it warm for seconds. Enjoy the showstopper.

Equipment Needed

1. Ovenproof roasting pan with rack
2. Instant read thermometer, dont rely on oven time alone
3. Kitchen twine
4. Cutting board
5. Sharp chef’s knife
6. Large mixing bowl
7. Skillet for sauteing veggies and toasting pecans
8. Baking sheet for toasting bread cubes
9. Measuring cups and spoons
10. Liquid measuring cup and a whisk

FAQ

How long and at what temperature should I roast a 3 to 4 lb stuffed turkey breast?

Roast at 350°F (175°C) until the thickest part of the breast and the center of the stuffing reach 165°F (74°C). As a guide, plan about 25 to 30 minutes per pound for a stuffed boneless breast, so 3 lb will be roughly 75 to 90 minutes and 4 lb about 100 to 120 minutes. Use a meat thermometer, it is the only sure way to know.

My stuffing gets soggy, how do I keep it nice and textured?

Use day old bread cubes, toast them if needed, and sauté the onion and celery first so they release less water. Add broth little by little, you want the mix moist but not sloppy. Also don't overstuff the breast, a slightly drier stuffing will finish cooking from the turkey juices and stay better textured.

Can I make components ahead of time?

Yes. Make the stuffing a day ahead and refrigerate. You can assemble the stuffed breast and keep it covered in the fridge up to 24 hours, bring it closer to room temp for 30 minutes before roasting. Gravy also reheats well, store separately and reheat on the stove, whisking in a splash of stock if it thickened too much.

How do I get really crispy skin?

Pat the skin very dry, rub with the olive oil and softened butter, and season well with kosher salt. Roast at the recommended temp, and if the skin isn't crisp enough at the end, bump the oven to 425°F (220°C) for the final 10 minutes while watching it closely. Let the bird rest before slicing so juices don't run out and the skin stays nicer.

My apple cider gravy is too sweet, how can I fix it?

Stir in 1 tablespoon of Dijon mustard and/or 1 tablespoon of apple cider vinegar to balance sweetness, taste as you go. If the gravy is too thick whisk in extra stock a little at a time until you hit the right consistency.

How should I store and reheat leftovers?

Cool leftovers quickly and store in an airtight container in the fridge for 3 to 4 days. Reheat slices covered in a 325°F (160°C) oven until about 140 to 150°F, or reheat gently in a skillet with a splash of stock to keep it from drying. You can freeze carved meat for 2 to 3 months, thaw overnight in the fridge before reheating.

Stuffed Turkey Breast (With Apple Cider Gravy) Recipe Substitutions and Variations

Turkey breast (3 to 4 lb): you can use a whole chicken about the same weight or two bone-in turkey breasts. Roast the same temps but watch the internal temp, 165°F is the goal. Cook time will change so use a probe, don’t just go by the clock.
Day-old bread (6 cups cubed): swap in 10 to 12 oz cornbread or brioche/croissant for a richer stuffing. If your bread is fresh, dry it in a 350°F oven 8 to 12 minutes first. Cornbread soaks more, so add a touch more broth if it seems dry.
Dried cranberries (1 cup): use chopped dried cherries or golden raisins, same volume. If the substitute is less sweet, stir in 1 tbsp maple syrup or honey to balance the tartness.
Apple cider (1 1/2 cups): unsweetened apple juice works fine at the same amount, or try pear juice for a milder flavor. For extra depth add a pinch of ground cinnamon or a splash of apple cider vinegar to brighten the gravy.

Pro Tips

1. Salt and chill ahead for juicier meat: rub the breast with salt 4 to 24 hours before roasting and leave it uncovered in the fridge. This seasons the meat through and helps the skin dry so it crisps better, plus the turkey will hold juices. If you’re short on time just rub under the skin but overnight is better.

2. Keep the butter under the skin but not too much on top: push most of the olive oil butter mix under the skin for flavor right at the meat, leave a little on the surface to brown. That way the meat stays moist and the outside still gets a nice color.

3. Dont stuff it tight and watch where your thermometer goes: pack the stuffing loosely so heat can circulate, and always check the internal temp in the thickest part of the meat not in the stuffing. Aim to pull the breast at about 155 to 160 F so carryover gets you to 165 F while resting.

4. Rest properly and slice against the grain: tent loosely for 15 to 20 minutes so juices redistribute, then slice thin against the grain for the most tender bites. If you carve too soon all the juices run out and it gets dry.

5. Make the gravy sing: scrape up the browned bits with apple cider before adding stock and let the cider reduce a little for concentrated flavor. Finish the gravy with a pat of cold butter and strain if you want it silky. If its too thick add a splash of stock, too thin simmer until it coats the back of a spoon.

Stuffed Turkey Breast (With Apple Cider Gravy) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing a Stuffed Turkey Breast that roasts in just 60 minutes, stays juicy and tender, and with its Cranberry Pecan Stuffing becomes a Thanksgiving showstopper as a beautiful Turkey Roulade.

Servings

servings

Calories

1098

kcal

Equipment: 1. Ovenproof roasting pan with rack
2. Instant read thermometer, dont rely on oven time alone
3. Kitchen twine
4. Cutting board
5. Sharp chef’s knife
6. Large mixing bowl
7. Skillet for sauteing veggies and toasting pecans
8. Baking sheet for toasting bread cubes
9. Measuring cups and spoons
10. Liquid measuring cup and a whisk

Ingredients

3 to 4 lb boneless turkey breast skin on tied (about 1.5 kg)
2 tbsp olive oil
2 tbsp unsalted butter softened
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
6 cups cubed day old bread about 10 to 12 oz
1 cup dried cranberries
1 cup chopped pecans toasted
1 medium yellow onion chopped
2 stalks celery chopped
3 tbsp unsalted butter
1/2 to 3/4 cup low sodium chicken broth
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
1 tsp fresh thyme leaves
1 tsp kosher salt for the stuffing
1/2 tsp black pepper for the stuffing
1 1/2 cups apple cider
2 cups low sodium chicken or turkey stock
2 tbsp unsalted butter for the gravy
2 tbsp all purpose flour
1 tbsp Dijon mustard
1 tbsp apple cider vinegar (optional)
Kosher salt and black pepper extra for seasoning

Directions

Preheat oven to 425°F (220°C). If your bread isnt already stale, cube 6 cups day old bread and spread on a sheet; toast 8 to 10 minutes until just golden. Toast the pecans in a dry skillet or in the oven until fragrant, chop and set aside.
Make the stuffing: melt 3 tbsp unsalted butter in a skillet over medium heat, add 1 chopped yellow onion and 2 chopped celery stalks and cook until soft, about 6 minutes. Stir in 2 tbsp chopped fresh parsley, 1 tsp chopped fresh sage, 1 tsp fresh thyme leaves, 1 tsp kosher salt and 1/2 tsp black pepper. Remove from heat.
In a large bowl combine the sautéed veggies and herbs with the toasted bread cubes, 1 cup dried cranberries and the toasted chopped pecans. Add 1/2 to 3/4 cup low sodium chicken broth a little at a time until the mixture is moist but not soggy. Taste and adjust salt and pepper. Let stuffing cool while you prep the turkey.
Prep the turkey breast: pat 3 to 4 lb boneless turkey breast dry. Gently separate skin from meat without tearing. Mix 2 tbsp olive oil with 2 tbsp softened unsalted butter, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder and 1 tsp onion powder. Rub most of this mixture under the skin and the rest over the outside of the breast.
Stuff the breast loosely with the cooled stuffing — dont overpack or the center wont cook evenly. Fold the skin over and tie the breast snugly with kitchen twine so it keeps its shape.
Place the stuffed breast on a rack in a roasting pan, seam side down. Roast at 425°F for about 50 to 60 minutes until an instant read thermometer in the center of the meat (not the stuffing) reads 155 to 160°F. Oven temps vary so start checking at 45 minutes. This gives you juicy meat that will carry over to safe 165°F while resting.
Remove the breast from the oven, transfer to a cutting board and tent loosely with foil; let rest 15 to 20 minutes. Meanwhile pour the pan drippings into a measuring cup and skim off most of the fat, reserving about 2 tbsp fat and any browned bits in the roasting pan.
Make the apple cider gravy: place the roasting pan over medium heat (or use a saucepan) and add 2 tbsp unsalted butter to the reserved fat. Whisk in 2 tbsp all purpose flour and cook 1 to 2 minutes until bubbly. Slowly whisk in 1 1/2 cups apple cider and 2 cups low sodium chicken or turkey stock, scraping up browned bits. Bring to a simmer and cook until slightly thickened, 4 to 6 minutes. Stir in 1 tbsp Dijon mustard and 1 tbsp apple cider vinegar if you want brightness, taste and season with kosher salt and black pepper. Strain for a silky gravy if you like.
Slice the rested turkey breast, arrange on a platter with the cranberry pecan stuffing, and spoon warm apple cider gravy over everything. If you have extra gravy keep it warm for seconds. Enjoy the showstopper.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.