Using a cooking bag for your turkey means that it wont dry out and all the flavors are kept in. Its perfect for white meat like the turkey breast which often can end up dry and flavorless.
1 tablespoon all-purpose flour 5 pounds bone-in turkey breast salt ground black pepper 2 tablespoons butter, at room temperature 1 medium onion, peeled and quartered 3 bay leaves
Preheat the oven to 350 degrees F. Dust the inside of a large (14-by-20-inch) oven bag with flour. Rinse turkey under cold running water; pat dry with paper towels. Season the breast all over with salt and pepper. Rub butter over the skin side, then place the breast skin side down. Place onion quarters and bay leaves in the breast cavity. Place the turkey breast in the oven bag. Gather the bag loosely around the turkey, allowing room for heat to circulate. Secure the bag with its nylon tie. Cut six 1-inch slits in the top of the bag. Place the bag in a 13-by-9-inch (3-quart) baking dish. Bake the turkey until it is deep golden brown and the meat is cooked through, 1 1/2 to 2 hours. Let the turkey rest in the bag for 15 minutes, then transfer it to a platter to slice. Remove and discard the bay leaves and onion quarters. Reserve the pan juices. Strain them for making gravy, if desired, or freeze them for making turkey soup.
Use a high-quality oven bag to prevent leaks or bursts during cooking. Season the turkey generously. Place the turkey breast correctly in the bag for even cooking. Cut slits in the bag to allow steam to escape. Let the turkey rest before slicing for juicier meat. Serve with traditional sides like mashed potatoes, stuffing, or vegetables. Experiment with different seasonings on the turkey. Remember, always check the temperature with a meat thermometer. Do not rely on a pop-up timer if your turkey breast comes with one.
As Thanksgiving approaches, many home cooks start thinking about roasting a whole turkey. However, preparing an entire bird can seem daunting, especially for novice cooks. A great alternative is making a stuffed bone-in turkey breast. But is it really possible to stuff a turkey breast while keeping the bone in? Let’s explore the possibilities of stuffing bone-in turkey breasts for holidays, dinner parties, or anytime you need an elegant centerpiece.
Understanding Bone-In Turkey Breasts
Bone-in turkey breasts contain part of the breastbone and ribs still attached The breastbone has a small wishbone shape that lends structural support when roasting Bone-in breasts retain more moisture and turkey flavor compared to boneless options, which can dry out. For best results, look for halved bone-in turkey breast roasts with the skin still on.
Why Would You Want to Stuff a Bone-In Turkey Breast?
There are several good reasons to stuff bone-in turkey breasts:
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Adds moisture – Stuffing helps retain juices keeping the lean breast meat tender and juicy,
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Infuses more flavor – Savory bread or cornbread stuffing complements the turkey, creating delicious flavor fusion.
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Promotes even cooking – The inner stuffing cooks along with the outer breast meat.
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Feeds a crowd – A stuffed turkey breast yields more servings than an unstuffed roast.
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Fun presentation – Carving reveals beautiful spiral sliced turkey breast filled with stuffing.
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Provides leftovers – Stuffed turkey breast means yummy sandwiches and casseroles.
Preparing the Bone-In Breast for Stuffing
Properly prepping the raw bone-in breast is very important:
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Carefully remove the neck and giblets. Rinse inside the cavity well and pat completely dry.
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Separate the skin from the meat without fully detaching it.
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Loosen the breast meat from the breastbone without completely detaching it.
This allows stuffing ingredients to penetrate into the meat for maximum moisture and flavor.
Best Stuffing Ingredients for Turkey Breasts
For bone-in turkey breast, favor lighter, more delicate stuffing flavors that won’t overwhelm the delicate white meat:
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Diced bread, cornbread, croissants or baguette
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Sauteed aromatics like onion, celery, mushrooms
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Fresh herbs like sage, thyme, rosemary, parsley
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Savory seasonings like garlic, black pepper, paprika
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Chicken or vegetable broth for moisture
Avoid very dense stuffings that may hinder even cooking.
How to Stuff a Bone-In Turkey Breast
After properly prepping the raw turkey breast, stuff it carefully:
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Spoon the stuffing into the breast cavity without packing or cramming it in.
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Mound the stuffing lightly, leaving some room for expansion during roasting.
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Truss up the breast with kitchen string if needed to contain the stuffing. Tie the legs over the stuffing and fasten back the wings to hold the shape.
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Rub the skin all over with olive oil or butter and season generously with salt and pepper.
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Insert a meat thermometer into the thickest part without touching the bone.
Roasting a Stuffed Bone-In Turkey Breast
Follow these useful tips for roasting stuffed bone-in turkey breasts:
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Roast at 350°F on a rack in a shallow roasting pan.
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Add 1/2 cup chicken broth or wine to the pan bottom to prevent drippings from burning.
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Baste the turkey with pan juices every 30 minutes to keep it moist and evenly browned.
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Cook to an internal temperature of 165°F, which takes 2 to 3 hours for a 5 to 7 pound turkey breast.
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Allow to rest 15 minutes before carving for easiest slicing and juiciest meat.
Troubleshooting Stuffed Bone-In Turkey Breasts
Watch out for these potential stuffed turkey breast pitfalls:
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Undercooked stuffing – Use a meat thermometer to confirm 165°F.
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Dry turkey meat – Baste frequently and don’t overcook. Stop at 165°F.
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Uneven cooking – Allow proper roasting time for thickness. Stuff lightly.
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Stuffing falls out – Truss the cavity very securely so stuffing stays put.
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Soggy skin – Start breast skin-side up, then flip over halfway through roasting.
Carving Stuffed Bone-In Turkey Breasts
Here’s how to properly carve stuffed bone-in turkey breasts:
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Cut straight down along the breastbone to slice stuffing and meat together neatly.
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Angle knife inward to separate slices from the breastbone.
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Cut across the grain of the meat for most tender slices.
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Cut thicker slices of stuffing since it holds together better.
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Slice any smaller attached portions still on the breastbone.
Enjoy Your Creations!
With proper technique, you can indeed stuff bone-in turkey breasts for beautiful results. Just follow the right steps for preparing, stuffing, roasting and carving. Your holiday table or dinner guests will be impressed with your culinary skills and elegant stuffed turkey breast entree. Leftovers make excellent sandwiches too!
Frequently Asked Questions About Stuffing Bone-In Turkey Breasts
Here are answers to some common questions about stuffing bone-in turkey breasts:
Is it possible to stuff a turkey breast?
Yes, bone-in turkey breast roasts can be stuffed very successfully. Remove giblets, loosen meat from the bone, and lightly fill the cavity before roasting.
Is a turkey breast better with the bone in?
Yes. The bone helps retain moisture and lends more flavor when roasting. Boneless breasts can dry out more easily.
Do I need to debone a turkey breast to stuff it?
No, bone-in turkey breasts can be stuffed without removing the breastbone. Simply loosen the meat carefully from the bones before stuffing.
Can I use store-bought stuffing?
Certainly. For best flavor, look for high quality, fresh herb seasoned stuffing mixes. Avoid very dense stuffings that may hinder even cooking.
How long should I cook a stuffed turkey breast?
Cook bone-in stuffed turkey breasts to 165°F, which takes approximately 2 to 3 hours depending on size, usually 5 to 7 pounds. Monitor temperature with a meat thermometer.
Can I prepare a stuffed turkey breast in advance?
Yes. Stuff and truss the breast 1-2 days ahead. Roast just until partially cooked then chill. On serving day, roast until fully cooked to 165°F.
How should I store leftover turkey?
Store leftovers in the refrigerator for up to 3-4 days.
Can I make this recipe without an oven bag?
While the bag helps keep the turkey moist, you can roast it in a covered roasting pan as an alternative.