Stuffed Turkey Breast

This Stuffed Turkey Breast is tender, juicy, and filled with a cozy apple-herb stuffing that tastes like the very best parts of Thanksgiving.

Course Main Course

Cuisine American

Keyword stuffed turkey recipes, turkey breast recipes

Prep Time 15

Cook Time 50

Rest Time (gravy time also) 10

Total Time 1 15

Servings - 6 servings

Calories 895kcal

Author Kathleen

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.

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.

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.

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.

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.

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.

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.