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This Stuffed Turkey Breast Recipe is tender, juicy, and filled with a cozy apple-herb stuffing that tastes like the very best parts of Thanksgiving—all rolled into one beautiful centerpiece. Made with a boneless turkey breast, it roasts up golden on the outside, stays incredibly moist inside, and slices into impressive spirals that look elegant but are surprisingly easy to create.
Why this recipe is so delicious: An optional dry brine helps the turkey stay wonderfully juicy, while buttery sautéed onion, celery, carrot, fresh herbs, and sweet apple create a stuffing that’s savory, flavorful, and perfectly moist. Roasting the turkey over broth creates rich pan drippings for an exceptional homemade gravy, giving you all the comfort of a traditional Thanksgiving dinner in one beautiful rolled stuffed turkey breast.
If you love comforting holiday mains like my Crockpot Turkey Breast, Roasted Turkey, Pork with Roasted Pears, or Stuffed Pork Tenderloin, this recipe deserves a place on your holiday table. It’s perfect for smaller Thanksgiving gatherings, Christmas dinner, or anytime you want an impressive meal without roasting a whole bird.
So grab your coziest apron and follow along with the step-by-step photos below. I’ll walk you through every step so you can serve a beautifully rolled stuffed turkey breast with complete confidence.
✨ Before You Begin
✨ Dry brine for the juiciest turkey. Even 30–60 minutes uncovered in the refrigerator helps season the turkey throughout while keeping it tender and juicy after roasting.
✨ Let the stuffing cool before assembling. Warm stuffing creates steam, making the turkey harder to roll and increasing the chance the filling will squeeze out.
✨ Don’t overstuff the turkey. Spread the stuffing in an even layer about ½-inch thick, leaving a 1-inch border around the edges so it stays neatly inside as the turkey rolls and roasts.
✨ Tie the roll every 1½ to 2 inches. Evenly spaced kitchen twine helps the turkey hold its shape, cook evenly, and slice into beautiful spirals.
✨ Roast on a rack over broth. Elevating the turkey promotes even browning while the broth keeps the drippings from scorching and creates an incredible base for homemade gravy.
✨ Rest before slicing. Let the turkey rest for 10–15 minutes before removing the twine and carving. The juices redistribute throughout the meat, giving you cleaner slices and a much juicier turkey.
Stuffed Turkey Breast Ingredients + Key Notes
This is just a quick look at the ingredients that make this recipe so special. For exact measurements and complete instructions, scroll down to the recipe card.
Boneless, skinless turkey breast — A 2½- to 3-pound butterflied turkey breast rolls beautifully and cooks evenly. If yours isn’t already butterflied, ask your butcher to do it or butterfly it yourself before pounding it to an even ½-inch thickness.
Dried stuffing mix — A quality boxed stuffing mix provides a flavorful, well-seasoned base while keeping this recipe easy enough for a holiday dinner.
Apple — Adds subtle sweetness and moisture that keeps the stuffing tender without overpowering the classic Thanksgiving flavors.
Onion, celery, carrot, and garlic — These sautéed aromatics create the rich homemade flavor that makes the stuffing taste like it was made completely from scratch.
Chicken broth — Moistens the stuffing, creates flavorful pan drippings during roasting, and forms the foundation of the homemade gravy. You’ll use it throughout the recipe.
Butter — Used for sautéing the vegetables, enriching the stuffing, helping the turkey brown beautifully, and creating a silky gravy.
Fresh rosemary and sage — Classic holiday herbs that bring warm, savory flavor to both the turkey and the stuffing.
Paprika — Adds beautiful golden color to the outside of the turkey without making it spicy.
Pan drippings + Better Than Bouillon — The secret to deeply flavorful, restaurant-quality gravy with rich turkey flavor in every bite.
🥣 How to Make Stuffed Turkey Breast
Here’s a quick walk-through so you can feel confident every step of the way. Don’t let the rolling intimidate you—it’s much easier than it looks!
Dry Brine (Optional, but Worth It). Rub the turkey with 1 teaspoon of fine salt and refrigerate it uncovered for 30–60 minutes. This simple step helps season the turkey evenly and keeps it wonderfully juicy.
Make the Stuffing. Sauté the onion, celery, and carrot in butter until tender. Stir in the apple and garlic, then mix in the stuffing mix, broth, and a little more butter. Let the stuffing cool slightly before assembling.
Prepare the Turkey. Butterfly the turkey breast if needed and gently pound it to an even ½-inch thickness. Season the inside with the herbs and pepper.
Stuff and Roll. Spread the stuffing in an even layer, leaving a 1-inch border around the edges. Roll tightly like a jelly roll and tie with kitchen twine every 1½ to 2 inches. If time allows, chill the roll for 20–30 minutes before roasting for neater slices.
Brown and Roast. Brush with melted butter and paprika, then roast on a rack over broth until the thickest part reaches 155°F. Rest for 10–15 minutes before slicing.
Make the Gravy. Whisk together a roux with the pan drippings and broth, then season with Better Than Bouillon, soy sauce or Worcestershire, and a splash of cream if desired.
🔬 Turkey Science (Why Dry Brining Works Better Here)
A dry brine is the perfect choice for this recipe because the turkey breast is boneless, skinless, and pounded thin. As the salt rests on the surface, it draws out a little moisture, dissolves into a natural brine, and is gradually reabsorbed into the meat. This seasons the turkey more evenly while helping it retain moisture as it roasts.
Unlike a traditional wet brine, a dry brine doesn’t add excess surface moisture that can make the turkey harder to roll or soften the stuffing. The result is a beautifully browned stuffed turkey breast that’s well-seasoned, slices cleanly, and stays wonderfully juicy.
⭐ Pro Tips
⭐ Don’t overfill the turkey. Spread the stuffing in an even layer about ½-inch thick, leaving a 1-inch border around the edges. This helps keep the filling neatly inside as the turkey rolls and roasts.
⭐ Tie the turkey every 1½ to 2 inches. Evenly spaced kitchen twine helps the roulade hold its shape, cook evenly, and slice into beautiful spirals.
⭐ The apple is the secret to a moist stuffing. It adds a touch of natural sweetness while keeping the filling tender and flavorful, so every bite stays perfectly moist.
⭐ Butter and paprika create beautiful color. Brushing the turkey with melted butter and a little paprika gives it a gorgeous golden finish without overpowering the delicate turkey flavor.
⭐ Rest before slicing. Let the turkey rest for 10–15 minutes before removing the twine and carving. The juices redistribute throughout the meat, giving you cleaner slices and a much juicier turkey.
⭐ Use a thermometer, not the clock. Remove the turkey when the thickest part reaches 155°F. Carryover cooking will bring it to a safe 165°F while keeping the meat tender and juicy.
What to Serve With Stuffed Turkey Breast
A few classic sides and a cozy dessert are all you need to turn this stuffed turkey breast into a memorable holiday meal.
Comforting Sides
Creamy Mashed Potatoes are made for soaking up the rich homemade gravy, while Creamed Spinach, Creamed Peas, Sweet Potato Casserole, or Paula Deen Corn Casserole round out the perfect Thanksgiving plate.
Fresh + Crisp Sides
Balance the rich turkey with a bright Harvest Salad, Sweet Potato Salad, or Creamy Fruit Salad for a refreshing contrast.
Holiday Desserts
Finish the meal with Pecan Pie, Sweet Potato Pie with Condensed Milk, Apple Crisp, Peach Cobbler, Pumpkin Bread Pudding, or Pumpkin Lasagna for a festive ending.
Storing + Reheating + Freezing + Make-Ahead
How Long Can You Keep This in the Fridge? Store leftover stuffed turkey breast in an airtight container in the refrigerator for 3–4 days.
How Do You Reheat It? Place the sliced turkey in a baking dish with a splash of chicken broth or turkey gravy, cover tightly with foil, and warm in a 325°F oven for 15–20 minutes, or until heated through. Individual slices can also be reheated in the microwave in 30-second intervals, covered with a damp paper towel to help retain moisture.
Can You Freeze It? Yes! Wrap leftover slices tightly in plastic wrap and foil (or vacuum seal them), then freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Make-Ahead Tips: Assemble, roll, and tie the turkey up to 24 hours in advance. Cover and refrigerate until you’re ready to roast, then add 5–10 minutes to the cooking time since it will be going into the oven cold.
Frequently Asked Questions
✦ How long does it take to cook a stuffed turkey breast?
A stuffed turkey breast usually takes 1¼ to 1½ hours at 350°F, depending on its size. For the most accurate results, use an instant-read thermometer rather than relying on time alone.
✦ How do I know when it’s done?
The thickest part of the turkey should register 160°F, and the center of the stuffing should reach 165°F. As the turkey rests, carryover cooking will bring the meat up to a safe 165°F while helping it stay juicy.
✦ Can I prepare this ahead of time?
Yes! Assemble, roll, and tie the turkey up to 24 hours in advance. Cover and refrigerate until you’re ready to roast, then add 5–10 minutes to the cooking time since it will be going into the oven cold.
✦ How do I keep the stuffing from squeezing out while rolling?
Let the stuffing cool slightly before assembling, spread it in an even layer, and leave about a 1-inch border around the edges. Roll the turkey tightly and tie it with kitchen twine every 1½ to 2 inches to help keep the filling neatly inside.
✦ Can I use chicken instead of turkey?
Yes! A large butterflied chicken breast works well with the same stuffing and technique, though the cooking time will be shorter. Cook until the chicken reaches 165°F.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
MORE THANKSGIVING FAVORITES
Turkey Carcass Soup – Put every bit of your holiday turkey to good use with this rich, comforting soup that’s perfect for the day after Thanksgiving.
Thanksgiving Appetizers – Start your holiday feast with crowd-pleasing dips, finger foods, and make-ahead appetizers everyone will love.
Cheesy Roasted Brussels Sprouts – Crispy, caramelized Brussels sprouts make an easy vegetable side that pairs beautifully with turkey and gravy.
Quick Dinner Rolls – Soft, fluffy rolls that are perfect for soaking up every last spoonful of homemade gravy.
Pumpkin Pie – End your Thanksgiving dinner with the classic dessert that always belongs on the holiday table.
Tried This Recipe?
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Stuffed Turkey Breast
Ingredients
Optional Dry Brine But Highly Recommended
- 1 teaspoon fine sea salt
Stuffing Mixture
- 1 (6-ounce) box dried stuffing mix
- 1 cup apple, peeled and finely chopped
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 1 medium carrot, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons salted butter, divided
- 2 cups chicken or turkey broth, divided
- 3 pound boneless skinless turkey breast, butterflied
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon dried sage
For Browning
- 3 tablespoons melted butter
- 1/2 teaspoon paprika
Gravy
- Pan drippings
- 2 tablespoons butter
- 2 tablespoons flour
- 1 to 1 1/2 cups chicken or turkey broth
- 1 - 2 teaspoons soy sauce or Worcestershire, optional
- 1 - 2 tablespoons heavy cream, optional
- salt + black pepper to taste
Instructions
Optional Dry Brine (Highly Recommended):
- Pat the turkey breast (3 pounds) dry and sprinkle 1 teaspoon of fine sea salt evenly over all sides. Refrigerate the breast uncovered for 30–60 minutes. Do not rinse after brining; simply proceed with the recipe.
Prepare the Stuffing:
- Preheat the oven to 375°F (190°C). Place a roasting rack inside a baking dish and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion (1), celery (2 stalks), and carrot (1), and cook until softened, about 5–7 minutes. Stir in the peeled, finely diced apple (1 cup) and cook for another 2–3 minutes. Add the garlic (3 cloves) and cook for 1 minute more.
- Stir in the dried stuffing mix (1). Add 1 cup of broth along with 1 tablespoon of melted butter and mix until the stuffing is evenly moistened but not soggy. Remove from the heat and allow it to cool slightly.
Prepare and Season the Turkey
- In a small bowl, combine the sea salt (1 teaspoon), pepper (1/2 teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), rosemary (1 teaspoon), and dried sage (1/2 teaspoon).
- If the turkey breast is intact, butterfly it horizontally without cutting all the way through. Place the turkey inside a large zip-top bag and pound it to an even ½-inch thickness. Lay the turkey flat on a board or parchment paper and season the inside surface with half of the seasoning blend.
Stuff, Roll, and Tie
- Spread the stuffing evenly over the turkey breast, leaving a 1/2-inch border around the edges. Starting from the long side, roll the turkey tightly, jelly-roll style. Secure the roll with kitchen twine in 3–4 places and transfer it seam-side down onto the prepared roasting rack. For cleaner slices later, you can chill the rolled turkey for 20–30 minutes.
Brown and Roast
- In a small bowl, combine 2 tablespoons of melted butter with the paprika (1/2 teaspoon). Brush this mixture all over the turkey breast, then sprinkle the outside with the remaining seasoning blend.
- Pour 1 cup of broth plus 1 tablespoon of melted butter into the bottom of the baking dish.
- Cover the turkey loosely with foil and roast for 30–35 minutes. Remove the foil and continue roasting for an additional 20–30 minutes, or until the turkey reaches 160°F (71ºC) internally and the center of the stuffing reaches 165°F (74ºC).
- Pour 1/2 cup of broth into the hot pan to loosen the browned bits for the gravy. Allow the turkey to rest for 10–15 minutes before slicing.
To Make The Gravy
- In a saucepan over medium heat, melt the butter (2 tablespoons). Stir in the flour (2 tablespoons) and cook for about 1 minute, whisking constantly, until it forms a smooth, golden paste.
- Slowly pour in the pan drippings and 1 cup of broth while whisking to avoid lumps. Continue whisking as it thickens, about 3–4 minutes. Add additional broth as needed to reach your preferred consistency.
- Stir in 1–2 teaspoons soy sauce or Worcestershire sauce and 1–2 tablespoons heavy cream, if using.Taste and adjust with salt, pepper, or a pinch of powdered sage for extra depth.
- Pour over sliced turkey or serve on the side.
Notes
- The apple is the secret to moisture. Not only does it add a gentle sweetness, but it also keeps the stuffing tender as the turkey roasts — no dry bites here.
- Butter + paprika is your golden-browning duo. This simple mixture gives the turkey that magazine-cover color without altering the flavor.
- Resting is non-negotiable. It may feel like torture, but those 10–15 minutes keep the turkey incredibly juicy and help your slices stay neat.
- Chill for the prettiest spirals. A quick 20–30 minutes in the fridge after rolling tightens the log and makes slicing easier after roasting.
- Don’t oversalt. Stuffing mix, broth, butter, and gravy all bring salt. The light dry brine is intentional so everything stays balanced.
Looks absolutely delicious — the swirl of apple-herb stuffing in the turkey looks like pure comfort food!
Thanks so much. I hope you enjoy!