Print

Herb-Roasted Turkey Breast and Stuffing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 

This Herb-Roasted Turkey Breast is seasoned with a blend of fresh herbs and roasted to perfection, resulting in juicy meat with crispy skin. Paired with a classic bread stuffing that’s cooked alongside the turkey, this dish simplifies your holiday cooking while delivering traditional flavors.

Ingredients

Scale

For the Turkey Breast:

  • 1 bone-in turkey breast (5 to 7 pounds)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 4 cloves garlic, minced
  • 1 lemon, zested and quartered
  • 1 medium onion, quartered
  • Fresh herb sprigs (rosemary, thyme, sage) for cavity

For the Stuffing:

  • 8 cups cubed day-old bread (such as French or Italian bread)
  • 1/2 cup unsalted butter
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 1/4 cup chopped fresh parsley

Instructions

 

  1. Prepare the Turkey Breast:
    • Preheat the oven to 375°F (190°C).
    • In a small bowl, combine the softened butter, olive oil, kosher salt, black pepper, chopped rosemary, thyme, sage, minced garlic, and lemon zest to create an herb butter mixture.
    • Pat the turkey breast dry with paper towels. Gently loosen the skin over the turkey breast and rub half of the herb butter mixture under the skin, directly onto the meat. Rub the remaining herb butter over the skin.
    • Place the quartered lemon, onion, and fresh herb sprigs into the cavity of the turkey breast.
    • Set the turkey breast on a rack in a roasting pan.
  2. Prepare the Stuffing:
    • In a large skillet over medium heat, melt the butter. Add the diced onion and celery, cooking until softened, about 5 minutes.
    • Stir in the minced garlic, dried sage, thyme, rosemary, salt, and pepper. Cook for an additional minute until fragrant.
    • In a large bowl, combine the sautéed vegetables with the cubed bread.
    • Pour the chicken broth over the bread mixture, tossing to combine. Allow it to sit for a few minutes to absorb the liquid.
    • Stir in the beaten eggs and chopped fresh parsley until evenly distributed.
  3. Assemble and Roast:
    • Lightly grease a baking dish and transfer the stuffing mixture into it, spreading it evenly.
    • Place the baking dish with the stuffing in the oven alongside the turkey breast.
    • Roast the turkey breast for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat. If the skin begins to brown too quickly, tent it with aluminum foil.
    • Bake the stuffing for about 45 minutes to 1 hour, or until the top is golden brown and crispy. If the stuffing appears dry, drizzle with additional broth as needed.
  4. Rest and Serve:
    • Once the turkey breast is done, remove it from the oven and let it rest for 15-20 minutes before carving.
    • Serve slices of the herb-roasted turkey breast alongside portions of the stuffing.

Notes

 

  • Bread Choice: Using day-old bread helps the stuffing absorb flavors without becoming mushy. If your bread is fresh, you can cube it and toast it in the oven at 300°F (150°C) for about 15 minutes to dry it out.
  • Herb Variations: Feel free to adjust the herbs to your preference. Fresh herbs can be substituted with dried herbs; use one-third the amount if substituting dried for fresh.
  • Make-Ahead Tips: The stuffing can be assembled a day in advance and stored in the refrigerator. Bring it to room temperature before baking.

Find it online: https://recipe.ukfinda.com/herb-roasted-turkey-breast-and-stuffing/