You don’t need to wait until the holidays or spend hours roasting a whole bird in order to enjoy this delicious Stuffed Turkey Breast recipe.
I feel like turkey gets neglected most of the year, at least in my family. Thanksgiving comes and goes, and so does this perennial bird. Which is sad, because turkey deserves more time in the culinary limelight. I suppose that’s why I’ve made it my mission to bake it, grill it, smoke it, and generally remind everyone that there’s no reason to grow fickle for fowl after the holidays.
If you’d rather not commit to a whole turkey, that’s okay. There are plenty of recipes where you won’t even need it, like this stuffed turkey breast. It’s the kind of recipe you’d see served at weddings or Sunday brunch, though it’s easier to make than you’d think. It’s ideal for dinner parties and when the missus and I want an in-house date.
Aside from some chopping, there isn’t much to prep. Just remember to pound the turkey breast really well. This helps in more ways than one. It levels the thickness so it cooks evenly. You don’t want to get any dry edges or a raw center (yep, I’ve been there). A good pounding also makes the meat more malleable, so you can roll in that rich, creamy stuffing—and what a stuffing it is. We’re talking bacon, garlic, herbs, and cream cheese.
The filling adds a savory, herbaceous flavor with just enough smokiness from the bacon. And while the outside browns, the filling helps keep the inside mouthwateringly tender. Honestly, I think stuffed turkey breast is much easier than roasting a whole bird. So, if you want to enjoy a turkey dinner outside society’s pre-ordained times, this recipe just might satisfy that craving.
Pounding your turkey
You simply can’t make this recipe without first pounding the turkey. That quarter-inch thickness is what makes the meat thin enough for you to roll in your stuffing. And aesthetically, the spiral slice it makes looks really cool!
Keep in mind you may need to butterfly the turkey breast first. If you think chicken breast is thick, turkey is even thicker. Slice it so it opens like a book, and then start pounding.
Whether you need to butterfly or not, pound evenly. If just one section is still thick, you risk uneven doneness. Some spots will overcook while others remain raw or undercooked.
How do I store leftovers?
Refrigerate your leftover stuffed turkey in an airtight container for up to 4 days. While you can microwave it, I think it tastes better reheated in the oven (set to 300°F). Place the slices in a baking dish with a splash of water, or better yet, broth. Cover with foil to retain moisture and warm until heated through.
Serving suggestions
A recipe like stuffed turkey breast isn’t complete without essential sides like Garlic Mashed Potatoes and Roasted Brussels Sprouts. Also, you don’t need to wait until Thanksgiving or Christmas to enjoy a homemade Cranberry Sauce Recipe! Add a generous helping of Green Beans Almondine and my personal favorite, Sautéed Carrots.
Stuffed Turkey Breast
Ingredients
- 3 pounds turkey breast
- 4 ounces cream cheese softened
- 3 garlic cloves minced
- 1/3 cup chopped fresh spinach
- 1/4 cup chopped bacon pieces
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- 3/4 teaspoon salt divided
- 3/4 teaspoon cracked black pepper divided
- 1/2 teaspoon smoked paprika
- 2 tablespoons butter melted
- Additional chopped fresh herbs for garnish
Instructions
- Preheat your oven to 400°F and grease a baking dish.
- Place the turkey breast between two pieces of plastic wrap and pound to about 1/4-inch thickness.
- In a bowl, mix the cream cheese, minced garlic, chopped spinach, bacon, parsley, rosemary, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well combined.
- Spread the mixture evenly over the turkey, leaving a 1/2-inch border all around.
- Roll the turkey tightly and secure it with toothpicks or kitchen twine.
- Rub the rolled turkey with smoked paprika, remaining salt, and black pepper to add an extra layer of flavor.
- Place the stuffed turkey breast in the oven and bake for 40 to 45 minutes. Check with a meat thermometer inserted in the thickest part and the center of the filling. It should hit about 165°F. If not, let it bake a little longer, then check again. Once cooked through, switch to broil for 5 minutes for a nicely browned finish.
- Remove from the oven, let the turkey rest for 10 minutes, then brush with melted butter. Slice and serve immediately, garnished with herbs such as parsley, thyme, or rosemary.
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