So, I must admit turkey is my least favorite part of any Holiday dinner. In fact, instead of a whole turkey, I have been roasting a turkey breast for the last several years. This year, I am changing things up a bit with this fabulous Stuffed Roasted Turkey Breast. Call it somewhat of a non-traditional Thanksgiving dinner, if you will. Growing up, my Mom always stuffed a big bird with my Grandfather’s Sausage Stuffing. In fact, she still has his hand written recipe. Reminds me, I need to get that framed! This incredible stuffing was just perfect, layered and rolled inside a boneless turkey breast. The turkey was super moist and the sausage filling lent so much flavor to the dish. Do NOT throw out the turkey bones. Use them for homemade turkey gravy!
Of course, I made two short TikTok videos creating this fabulous Thanksgiving Turkey recipe. Not only do I show you how to debone a turkey breast, but also the step-by-step techniques needed to fill and roast the most perfect boneless turkey breast. Be sure to check out the video in the recipe below!
Also, if you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
TURKEY BREAST VS WHOLE TURKEY
Roasted turkey, whole or just the breast, is a holiday favorite. Especially, at Thanksgiving. If you are just not feeling the whole bird, a roasted turkey breast is a great alternative. Honestly, a turkey breast is a lot easier to prep, and cook. So, maybe you are not entertaining a big crowd this holiday, or you just want to change up with tradition, this Stuffed Roasted Turkey Breast recipe is a great idea.
Here are a few more reasons to consider roasting a turkey breast this Thanksgiving, as opposed to a whole bird:
- defrosts quicker
- easier to prepare
- cooks faster
- takes up less space in the oven
- feeds a smaller crowd
As mentioned above, turkey tends to be the least favorite part of my family’s Thanksgiving meal. However, if you still roast a whole turkey, feel free to try stuffing it with the sausage stuffing I used in this recipe.
RAW POULTRY FOOD SAFETY
Before diving into this recipe, or any poultry recipe, consider food handling safety. Always start the turkey preparation with clean hands, surface, knife and prep area. Touching a surface after touching the raw turkey can cause cross contamination. Consider these additional tips to have a safe turkey day:
- wash your hands, OFTEN!
- portion out the salt and pepper prior, so as to not contaminate the jars
- have the kitchen twine already cut into pieces, or have someone who is not handling the turkey do so for you
- measure out the stuffing used in this recipe into a separate bowl
- disinfect any and all areas used to prep the turkey, including the sink with clorox
TYPES OF TURKEY BREAST
Did you know that you can purchase different types of turkey breast? This Stuffed Roasted Turkey Breast recipe started with a full double-breast turkey. In fact, when you spot one in the market, you may think it’s just a small whole turkey.
A bone-in half breast turkey has no rib cage, or cavity.
Lastly, if you do not want to debone the turkey breast like I did, purchase a fresh boneless turkey breast.
HOW TO DEFROST A TURKEY BREAST
So, if you cannot find a fresh turkey breast, you will need to thaw from a frozen state. Be sure to include the defrost time to your Thanksgiving dinner prep. For a three to five pound turkey breast, allow at least three full days in the fridge.
The best way I have found to defrost a whole turkey, or turkey breast is to place the frozen turkey in a bowl of cool water. Place in the fridge. Dump and replace the water a few times a day.
Defrost time is considered in the full recipe below.
DEBONING A TURKEY BREAST
WOW! This was actually the fun part for me. Believe me, it’s not as daunting as you may think. However, if this is your first time deboning a turkey breast, allow extra time for prep. Also, you may want to experiment a few weeks before Thanksgiving.
Be sure to have a sharp knife at the ready!
Alternatively, if you ask your local butcher nicely, I am sure that he or she will debone the turkey breast for you. Just remember, the turkey breast will either need to be fresh, or thawed!
Do NOT throw out the turkey bones. Use them to make turkey gravy! Link to gravy recipe can be found below.
SAUSAGE STUFFING OR DRESSING
Where I come from, it is always referred to as stuffing, regardless of whether it’s inside the turkey, or not. Surprisingly to me, when I moved south, I found that most people here call it turkey dressing. Go figure? Regardless of what you call it, or how you prepare it, stuffing is a Thanksgiving dinner staple.
As mentioned earlier, I filled my boneless turkey breast with my Grandfather’s Sausage Stuffing. Feel free to mimic this recipe, or use your own. Oh, and not that I condone this, boxed stuffing (like Stove Top) will also work. You can find my full sausage stuffing recipe by clicking here.
Take note, you will need about two cups of stuffing/dressing for this Roasted Stuffed Turkey Breast recipe. Leftovers can be baked in a casserole dish, or made into stuffing balls.
HOW TO MAKE THE BEST STUFFED ROASTED TURKEY BREAST
Once the turkey breast has been deboned, you will need to flatten just a touch for even roasting. When pounding out the turkey breast, be very gentle. Be sure to season the inside prior to stuffing.
The outside only needs a bit of kosher salt and black pepper. Believe me, the savory sausage stuffing with lend enough flavor. However, if you feel the need, season the outside with your favorite blend.
You will need the following kitchen tools to successfully create a moist, tender and fully-cooked turkey breast:
After layering the boneless turkey breast with the sausage stuffing (try not to overfill), be sure to roll super tight and secure with kitchen twine (you may need a helper for this step). I like to tie my turkey roulade at least three times around the seams, and at least two times lengthwise.
Believe me, it’s ok if a bit of the dressing squeezes out as you roll. A rustic look is always perfection to me!
Oh…and do not forget to remove the twine prior to slicing and serving!
HOW TO COOK A STUFFED ROASTED TURKEY BREAST
Preheat the oven to 450°. Roast the Stuffed Turkey Breast for 30 minutes at this high temperature. Reduce the heat to 350°. Continue roasting until the internal temperature reaches at least 160°. Be sure to place the thermometer inside the thickest part of the stuffed breast.
Roasting time may vary. However, a three to five pound Stuffed Roasted Turkey Breast should fully roast in approximately 2 to 2 1/2 hours. Having said that, ALWAYS base a fully-cooked turkey on temperature, not time for food safety.
HOW TO SERVE STUFFED ROASTED TURKEY BREAST
Allow the Stuffed Roasted Turkey Breast to sit for at least five minutes before slicing. Slice into perfect rounds. Serve topped with homemade turkey gravy and your favorite Thanksgiving side dishes. For a complete Thanksgiving Dinner recipe guide, including loads of side dish options, click here!
This recipe will easily serve four adults, with at least two slices each. So, if you are having more company for dinner, make two..or even three of these fabulous turkey roulades!
THANKSGIVING DINNER LEFTOVERS
A few years ago, I came up with this incredible idea on what to do with Thanksgiving dinner leftovers. Make TV dinners using these trays! Store in the fridge, or freeze to enjoy later. Leftover roasted turkey roulade will last in the fridge up to four days, or up to three months in the freezer.Print
STUFFED ROASTED TURKEY BREAST
- Total Time: 3 days, 3 hours
- Yield: 4 servings 1x
Break with tradition this Thanksgiving and serve up this fabulous Stuffed Roasted Turkey Breast. It’s super easy to prepare, so moist and out-of-this-world delicious!
- 3 to 5 pound turkey breast
- 2 teaspoons kosher salt, divided
- 2 teaspoons black pepper, divided
- 1 1/2 cups prepared sausage stuffing
- 1/2 stick butter
- 1 cup chicken stock
- Prepare the sausage stuffing (see link to recipe in post), or prepare using your own recipe.
- Preheat oven to 450°.
- Debone the turkey breast using the technique here, or have your butcher do for you
- Place the turkey breast on flat, clean surface with the point facing away from you. Skin side down.
- With a sharp knife, cut out the neck (if still attached). Reserve.
- Apply pressure to the middle bone to crack.
- Using a sharp knife, cut around the keel bone (this is the big bone). Be patient and cut as clean as you can until the bone is free from the flesh. Reserve.
- Cut out any remaining tiny bones and or cartilage.
- The tenderloins will probably free themselves from the turkey. Save for gravy.
- Give the boneless turkey breast a quick rinse. Pat dry.
- Place the breast (flesh side down) on a clean cutting board.
- Lay a piece of plastic wrap on top of the skin.
- Using a flat meat tenderizer, pound the breast very gently to even out.
- Season the inside with a tablespoon each of kosher salt and black pepper.
- Fill the turkey breast with an even layer of prepared stuffing.
- Roll super tight.
- Secure the roulade tightly with kitchen twine. See notes in posts.
- Season the outside with the remaining kosher salt and black pepper.
- Place in a roasting pan, seam side down.
- Roast at 450° for 30 minutes.
- Baste with a few pats of butter.
- Add the chicken stock to the bottom of the roasting pan.
- Reduce heat to 350°.
- Continue roasting and basting with butter until the internal temperature (taken at the thickest part) is at least 160°.
- Remove from oven.
- Give it a final overall baste with butter.
- Allow to rest for at least 5 minutes before slicing.
- Remove all of the kitchen twine.
- Slice into equal rounds.
- Serve topped with homemade turkey gravy and your favorite side dishes.
SEE POST FOR NOTES!
- Prep Time: 3 days, 30 minutes
- Cook Time: 2 1/2 hours
- Serving Size: 2 slices
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