Stuffed Turkey Breast Recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Stuffed Turkey Breast

Ingredients Ingredient Checklist 1 boneless turkey breast half (2 1/2 to 3 pounds) Coarse salt and freshly ground pepper Sausage and Sour-Cherry Stuffing 6 tablespoons (3/4 stick) unsalted butter, room temperature Fresh oregano sprigs, for garnish

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 Stuffed Turkey Breast

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Stuffed Turkey Breast

Stuffed Turkey Breast

Ingredients

Ingredients

• 1 boneless turkey breast half (2 1/2 to 3 pounds) Coarse salt and freshly ground pepper Sausage and Sour-Cherry Stuffing 6 tablespoons (3/4 stick) unsalted butter, room temperature Fresh oregano sprigs, for garnish

Directions

Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down) and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is a uniform thickness (about 1/2 inch). Season with salt and pepper.

Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Roll in a piece of cheesecloth and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, and rub butter evenly all over cheesecloth.

Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 70 to 80 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).

Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4-inch thick. Serve garnished with oregano.

Reviews (15)

 Add Rating & Review     152 Ratings   5 star values:        17    4 star values:        28    3 star values:        66    2 star values:        33    1 star values:        8        

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Reviews (15)

Add Rating & Review     152 Ratings   5 star values:        17    4 star values:        28    3 star values:        66    2 star values:        33    1 star values:        8       

Add Rating & Review

152 Ratings 5 star values: 17 4 star values: 28 3 star values: 66 2 star values: 33 1 star values: 8

152 Ratings 5 star values: 17 4 star values: 28 3 star values: 66 2 star values: 33 1 star values: 8

152 Ratings 5 star values: 17 4 star values: 28 3 star values: 66 2 star values: 33 1 star values: 8

• 5 star values: 17 4 star values: 28 3 star values: 66 2 star values: 33 1 star values: 8

  Martha Stewart Member     Rating: Unrated       09/21/2013   OOPS!! Look with my eyes a lot closer!  
  
  Martha Stewart Member     Rating: Unrated       09/21/2013   Sorry but I missed the recipe for the stuffing - can someone share it's location? Thanks  
  
  Martha Stewart Member     Rating: Unrated       08/26/2013   Ok so now I see what to do with the butter!  
  
  Martha Stewart Member     Rating: Unrated       08/25/2013   I could not figure out what to do with the 6 tbsp of butter since it does not appear in either the turkey breast or stuffing recipes. Better to use extra twine vs. cheesecloth.  
  
  Martha Stewart Member     Rating: Unrated       08/11/2013   Loved it  
  
  Martha Stewart Member     Rating: Unrated       01/02/2011   This came out great. I substituted my favorite stuffing. I wouldn't recommend freezing, since it's bound to be dry the second time around. Stuffing the meat can be done in advance if the stuffing is cold so bacteria doesn't build.  
  
  Martha Stewart Member     Rating: Unrated       11/29/2009   Does anyone know if this can be made ahead and frozen till needed?  
  
  Martha Stewart Member     Rating: Unrated       03/29/2009   This awesome! Yes I will make this again!  
  
  Martha Stewart Member     Rating: Unrated       12/05/2008   It turned out so fantastic I will make it again for sure!! I agree the stuffing could use more cherries, needed more color aside of something with a stronger flavor. The oven time was perfect. I pounded the breast in the morning and left it between the plastic films in the fridge (I did two layers of film because it tears when pounding). I bought a whole turkey, so I had two breast halves. Reheated the second one the next day and it was still moist. You do need a sauce or gravy.  
  
  Martha Stewart Member     Rating: Unrated       12/03/2008   I did not have much success with my first try at this recipe. The meat ended up too dense, perhaps from the pounding? I also did not care for the cherry stuffing, because it did not have enough flavor, other than from the sausage. I would suggest using cornbread and more cherries in the stuffing. Also, take note, if you use a slightly larger turkey breast, the cooking time increases. Mine took close to 1.5 hour for a 3 lb. breast.  
  
  Martha Stewart Member     Rating: Unrated       11/25/2008   Can any part of this recipe be done ahead of time? The pounding? The stuffing of the meat? Everything up to roasting?  
  
  Martha Stewart Member     Rating: Unrated       11/20/2008   I think so -- the stuffing recipe makes 2 cups; you could substitute 2 cups of your favorite stuffing. I caught only part of this on tv yesterday and they talked about substituting corn bread for the bread cubes to make cornbread stuffing.  
  
  Martha Stewart Member     Rating: Unrated       11/20/2008   Can you use a different stuffing in this recipe?  
  
  Martha Stewart Member     Rating: Unrated       11/20/2008   Could you substitute a different stuffing for the sour cherry stuffing?  
  

  Martha Stewart Member

  Rating: Unrated 09/21/2013

OOPS!! Look with my eyes a lot closer!

Rating: Unrated

Sorry but I missed the recipe for the stuffing - can someone share it’s location? Thanks

Rating: Unrated 08/26/2013

Ok so now I see what to do with the butter!

Rating: Unrated 08/25/2013

I could not figure out what to do with the 6 tbsp of butter since it does not appear in either the turkey breast or stuffing recipes. Better to use extra twine vs. cheesecloth.

Rating: Unrated 08/11/2013

Loved it

Rating: Unrated 01/02/2011

This came out great. I substituted my favorite stuffing. I wouldn’t recommend freezing, since it’s bound to be dry the second time around. Stuffing the meat can be done in advance if the stuffing is cold so bacteria doesn’t build.

Rating: Unrated 11/29/2009

Does anyone know if this can be made ahead and frozen till needed?

Rating: Unrated 03/29/2009

This awesome! Yes I will make this again!

Rating: Unrated 12/05/2008

It turned out so fantastic I will make it again for sure!! I agree the stuffing could use more cherries, needed more color aside of something with a stronger flavor. The oven time was perfect. I pounded the breast in the morning and left it between the plastic films in the fridge (I did two layers of film because it tears when pounding). I bought a whole turkey, so I had two breast halves. Reheated the second one the next day and it was still moist. You do need a sauce or gravy.

Rating: Unrated 12/03/2008

I did not have much success with my first try at this recipe. The meat ended up too dense, perhaps from the pounding? I also did not care for the cherry stuffing, because it did not have enough flavor, other than from the sausage. I would suggest using cornbread and more cherries in the stuffing. Also, take note, if you use a slightly larger turkey breast, the cooking time increases. Mine took close to 1.5 hour for a 3 lb. breast.

Rating: Unrated 11/25/2008

Can any part of this recipe be done ahead of time? The pounding? The stuffing of the meat? Everything up to roasting?

Rating: Unrated 11/20/2008

I think so – the stuffing recipe makes 2 cups; you could substitute 2 cups of your favorite stuffing. I caught only part of this on tv yesterday and they talked about substituting corn bread for the bread cubes to make cornbread stuffing.

Can you use a different stuffing in this recipe?

Could you substitute a different stuffing for the sour cherry stuffing?

All Reviews for Stuffed Turkey Breast

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stuffed Turkey Breast

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest