How to Cook a Perfectly Moist and Flavorful Turkey Breast with Traditional Stuffing: A Comprehensive Guide

Are you looking for a showstopping Thanksgiving centerpiece without the hassle of a whole turkey? Look no further than this Roast Turkey Breast with Traditional Stuffing recipe! It’s perfect for smaller gatherings, picky eaters, or anyone who wants a delicious and stress-free Thanksgiving meal

In order to guarantee a perfectly cooked turkey breast that is flavorful, moist, and full of traditional stuffing goodness, this recipe makes use of a few chef’s tricks. For the ultimate Thanksgiving feast, we’ll walk you through every step, including brining the turkey, making the stuffing, and even providing a recipe for “cheater’s” gravy.

Ingredients:

For the Turkey Brine:

• Follow the Easy Turkey Brine Recipe linked in the original recipe.

For the Stuffing:

• Oil or cooking spray for the baking dish
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 4 cups chicken broth, preferably low-sodium
• 1 bag (12-ounce) herb-seasoned stuffing cubes, or 2 boxes (6-ounce each) stuffing mix
• 1 large egg, beaten
• Chopped fresh parsley (optional)

For the Turkey and Gravy:

• 6 cups chicken or turkey broth, preferably low-sodium
• Canola oil for the roasting pan
• 1 (2 1/2 to 3-pound) boneless turkey breast half with the skin
• Freshly ground black pepper
• 6 tablespoons unsalted butter, softened, divided
• 4 tablespoons all-purpose flour
• Salt, if needed

Instructions:

1. Brine the Turkey:

Follow the instructions in the linked Easy Turkey Brine Recipe to ensure a flavorful and moist turkey breast.

2. Make the Stuffing:

1. Preheat your oven to 350 degrees F.
2. Spray a 2-quart baking dish with cooking spray.
3. Heat the butter in a skillet or saute pan over medium heat.
4. Add the onion and celery and cook for 5-6 minutes, or until softened.
5. Add the chicken broth and bring to a boil.
6. Add the stuffing cubes or stuffing mix and stir.
7. Turn off the heat, cover, and let stand for 5-10 minutes, or until all the broth is absorbed. Let cool to room temperature.
8. Stir in the egg and add the parsley, if using.
9. Remove 2 cups of the stuffing and transfer the rest to the prepared baking dish. Refrigerate until needed.

3. Continue with the Turkey and Gravy:

1. Pour the chicken or turkey broth into a saucepan. Bring to a boil, reduce heat to low, and let simmer and reduce while the turkey roasts. Aim to reduce it by approximately 1/3, or to 4 cups. Turn off the heat when achieved.
2. Lightly oil a 13 x 9-inch baking dish or roasting pan.
3. Carefully butterfly the turkey breast, open it, and lay it flat on a cutting board. With the tip of a boning knife, carefully and very lightly cut some shallow slits in the opened breast to help it lie flatter and create more surface area.
4. Place a gallon-size zipper-top bag over the opened turkey breast and gently pound it with a meat mallet or rolling pin to flatten it out some more.
5. Season the flattened turkey breast with black pepper.
6. Spread the reserved 2 cups of stuffing over the flattened breast, leaving a 1-inch border.
7. Turn the right side of the turkey breast over the filling, then bring the left side over. Secure with butcher’s twine, making sure the filling is securely inside and the skin is nicely flattened and secured over the top of the breast.
8. Place the turkey breast in the prepared roasting pan. Spread 4 tablespoons of the butter over the turkey breast. Roast for 1 hour, basting with the buttery pan juices once during this time.
9. Place the baking dish of the remaining stuffing in the oven alongside the turkey. Baste with the buttery pan juices while the oven door is open. Continue roasting the turkey for another 20-30 minutes, or until an instant-read thermometer registers 160 degrees F IN THE CENTER OF THE STUFFING.
10. Remove the turkey from the oven, transfer it to a platter, and tent with aluminum foil. Let it rest for 10-15 minutes. Carryover cooking while resting will take the breast to 165 degrees F. Check the stuffing so it doesn’t get overly browned and cover with aluminum foil or another cover if needed.
11. Carefully pour any brown buttery drippings into a saucepan, avoiding any that are overly browned.
12. Add the remaining 2 tablespoons of butter to the saucepan and melt over medium heat.
13. Add the flour and cook for 1-2 minutes, whisking constantly.
14. Pour in the reduced broth. Bring to a boil, reduce heat to medium, and cook until thickened. Season with salt and black pepper if needed.
15. Slice the turkey breast and serve the stuffing and gravy alongside.

Tips and Tricks:

• To speed up the brining process, butterfly the turkey breast before immersing it in the brine. This will cut your brining time in half.
• After butterflying a turkey breast or chicken breast, lightly “score” the inside in a few places from top to bottom with the tip of a boning knife. This will help the breast lie flatter.
• When pounding any type of protein, cover it with a gallon-size zipper-top bag to keep your mallet clean and prevent tiny drops of moisture from spraying into the air or onto the counter.

Frequently Asked Questions:

What is carryover cooking?

When substantial portions of meat and poultry are taken away from the heat source, carryover cooking takes place. Even after the oven is taken out of service, the temperature will rise and eventually reach the safe internal temperature. Because it will rise to 165 degrees F while it rests, you want to remove the turkey breast at 160 degrees F.

How much ahead of time can I prepare, fill, tie, and brine the turkey breast?

You can do all of this 24 hours in advance. However, make sure the stuffing is thoroughly chilled before tying the breast.

What temperature should you roast stuffed turkey breast at?

350 degrees F is ideal for roasting stuffed turkey breast. Anything lower and the skin won’t brown, and anything higher risks drying out the turkey.

Serving Suggestions:

• Roasted Beets with Red Wine Glaze
• Bourbon-Glazed Carrots with Honey
• Skillet Charred Green Beans with Goat Cheese Chipotle Butter
• Cheesy Green Bean Casserole (No Mushrooms)
• Make-Ahead Mashed Potatoes
• Sweet Potato Souffle
• Mini Pumpkin Cheesecakes
• Any of these 30 Best Thanksgiving Sides!

Additional Resources:

• For more Thanksgiving inspiration, check out the “Holiday Ideas” section of the From A Chef’s Kitchen website.
• Get more turkey recipes, like Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce, Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes, Pecan-Crusted Turkey Cutlets with Red Onion Marmalade, and Moroccan Turkey Breast and Lentils (Slow Cooker Recipe).

This Roast Turkey Breast with Traditional Stuffing recipe is a surefire way to impress your guests and create a memorable Thanksgiving meal. With its simple instructions, chef’s tips, and delicious results, it’s a recipe you’ll return to year after year.