Servings: 8 slices
Calories: 350kcal
Equipment
- skillet
- Roasting Pan
- Meat Mallet
- Instant-read Thermometer
Ingredients
Turkey Ingredients
- 1 large boneless turkey breast a tender canvas for your savory stuffing.
- 2 tbsp olive oil adds richness and helps create a golden crust.
- 1 tsp salt essential for enhancing all the flavors.
- 1 tsp black pepper brings a gentle heat to balance the dish.
- 1 tsp garlic powder infuses a delightful depth of flavor.
- 1 tsp onion powder adds an aromatic sweetness.
- 1/2 tsp paprika lends a warm color and subtle smokiness.
Stuffing Ingredients
- 2 tbsp butter ensures the vegetables sauté to perfection.
- 1 small onion, finely diced sweet and aromatic, a must-have base.
- 2 cloves garlic, minced fresh garlic elevates the flavor.
- 1 stalk celery, diced adds crunch and depth.
- 1 small carrot, diced lends natural sweetness to the filling.
- 1 cup breadcrumbs the backbone of the stuffing, absorbing all the flavors.
- 1/2 cup chicken broth keeps the stuffing moist and delicious.
- 1 tsp dried thyme a classic herb that complements turkey beautifully.
- 1 tsp dried rosemary its earthy notes enhance the savory profile.
- 1 tsp dried sage adds a distinctive flavor pairing perfectly with turkey.
- 1/2 tsp salt to season the stuffing to perfection.
- 1/2 tsp black pepper brings a slight kick to the stuffing.
- 1/4 cup chopped fresh parsley brightens the stuffing with freshness.
Optional Garnishes
- Fresh rosemary sprigs for aromatic elegance when serving.
- Orange slices adds a touch of sweetness and zest.
- Fresh cranberries injects a burst of color and tartness.
- Extra chopped parsley for a vibrant finishing touch.
Instructions
Preparation Steps
- Prepare the Turkey: Place the boneless turkey breast on a cutting board. Carefully slice through the thickest part horizontally, ensuring you don’t cut all the way through, and open it like a book to create a large, flat piece.
- Pound the Meat: Cover the butterflied turkey breast with plastic wrap and gently pound with a meat mallet until it is an even thickness throughout, perfect for even cooking.
- Sauté the Vegetables: In a skillet over medium heat, melt the butter. Add the diced onion, garlic, celery, and carrot. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Make the Stuffing: Stir in the breadcrumbs, chicken broth, thyme, rosemary, sage, salt, and pepper. Mix until the breadcrumbs are evenly moistened.
- Fill the Turkey: Lay the flattened turkey breast skin-side down on your work surface. Spread the cooled stuffing evenly over the turkey, leaving a small border around the edges for easy rolling.
- Roll the Roast: Starting from one long side, roll the turkey up tightly like a jelly roll. Use butcher’s twine to tie the roast at 2-inch intervals to secure the filling.
- Season the Exterior: In a small bowl, combine the olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Rub this mixture all over the outside of the tied turkey roast for a flavorful crust.
- Preheat and Roast: Preheat the oven to 350°F. Place the stuffed turkey roast on a rack in a roasting pan. Roast for 70–90 minutes, or until an instant-read thermometer registers 165°F.
- Rest the Roast: Remove the pan from the oven, tent the turkey loosely with aluminum foil, and let it rest for about 10 minutes.
- Slice and Serve: Remove the butcher’s twine, then slice the roast into thick rounds. Arrange on a serving platter and garnish with optional rosemary sprigs, orange slices, cranberries, or extra parsley.
Notes
Enjoy your cooking journey! Serve with a side of cranberry sauce for added zing!
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 25g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 700mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 2mg
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