How to Cook a Juicy Turkey Breast Stuffed with Savory Goodness

Cooking a turkey breast stuffed with savory bread stuffing is a fantastic way to enjoy turkey without roasting a whole bird When you want just the white meat without the wings, legs, and backbone, a boneless turkey breast is perfect Stuffing it adds incredible flavor and moisture, taking your holiday centerpiece over the top.

I love cooking turkey breast with stuffing because it delivers all the deliciousness of Thanksgiving in a smaller package. You can feed a smaller gathering or have amazing leftovers without leaving yourself with a 20-pound bird to carve. Let’s look at how to select, prepare, stuff, and roast a turkey breast for perfection.

Picking the Right Turkey Breast

You’ll typically find two options at the grocery store – boneless turkey breast or bone-in turkey breast. Either works great, just keep a few things in mind:

• Boneless takes less time to cook. Plan for about 10-15 minutes per pound at 350°F.
• Bone-in may have more flavor but takes longer. Allow 20-25 minutes per pound at 350°F.
• Get a breast between 3 to 5 pounds to serve 4-6 people.
• Make sure the breast is shaped evenly so it cooks uniformly.

Thaw frozen turkey breast for 1-2 days in the fridge before cooking. I like to rinse the turkey and pat it completely dry before seasoning.

Crafting Flavorful Stuffing

Homemade stuffing beats the stuff from a box hands down. With some crusty bread fresh herbs, diced veggies and savory broth, it’s simple to whip up.

I prefer to use cornbread, sourdough, or ciabatta for the base. Tear the bread into 1-inch cubes and let them stale overnight. This helps the stuffing stay fluffy instead of getting mushy.

In a skillet sauté aromatic veggies like onion celery, carrots, mushrooms, etc. How much you add depends on preferences. I use about 1 cup each of onion, celery, and carrot. Cook until softened, about 5-7 minutes.

Transfer the sautéed veggies to a bowl and add the bread cubes. Pour in enough chicken or turkey broth to moisten the bread, about 1 cup. Toss in fresh herbs like sage, rosemary, thyme. Season with salt, pepper, and poultry seasoning.

Let the flavors meld for 30 minutes before using to allow the bread to fully absorb the liquid. You want the stuffing moist but not mushy.

Stuffing and Roasting Technique

Butterflying the turkey breast creates more space for stuffing. Make a horizontal cut through the thickest part without fully cutting in half.

Gently loosen the skin from the meat and stuff your savory bread mixture underneath. I use my fingers to evenly distribute the stuffing.

Truss up the breast with cooking twine to secure the shape. Place seam side down in a roasting pan and add some broth or wine to the bottom to help baste.

Roast at 350°F, basting every 30 minutes until the internal temperature reaches 165°F. Let rest for 10 minutes before slicing.

The result is tender, juicy turkey breast infused with the delicious flavors of the stuffing. Serve with gravy and cranberry sauce for the perfect holiday meal.

Troubleshooting Common Issues

Problem: The turkey breast is dry and stringy.

Solution: Be sure not to overcook. Use a meat thermometer to determine doneness and remove from oven at 165°F. Letting it rest allows juices to redistribute.

Problem: The stuffing is dry or falls out.

Solution: Add more broth to the stuffing and pack it loosely. Trussing the breast helps keep stuffing contained.

Problem: The bottom of the breast is underdone.

Solution: Use a roasting rack to elevate off pan. Tent with foil if browning too quickly.

Cooking Tips for Best Results

• Brining the breast overnight improves moisture and flavor.
• Layer butter under the skin along with stuffing for added richness.
• Add roots like parsnips, turnips, rutabagas to the stuffing.
• Cook and cube the bread a day ahead so it’s perfectly stale.
• Roast breast side up first for browning then flip and finish cooking.
• Infuse flavor by using turkey or chicken stock in the stuffing.
• Boost seasoning of stuffing with poultry seasoning, sage, thyme.
• Cook stuffing in muffin tins while turkey roasts for extras.

Alternative Stuffing Ideas

While classic bread stuffing is excellent, you can also get creative with different stuffing combinations:

• Wild rice stuffing – wild rice, toasted pecans, dried cranberries
• Sausage stuffing – spicy Italian sausage, fennel, oregano
• Apple stuffing – diced apples, walnuts, maple syrup
• Cornbread oyster stuffing – corn bread, oysters, green onions

Mix up your next turkey breast by trying an untraditional stuffing variety for a delicious meal.

Make Leftovers Easy

One bonus of a stuffed turkey breast is leftovers for days. Here are great ways to use them up:

• Turkey sandwiches – pile turkey, stuffing, cranberry sauce on bread.
• Turkey salad – dice turkey and mix with mayo, celery, nuts.
• Open faced hot turkey – slice turkey, stuffing, gravy open faced.
• Soup – shred turkey, add broth, veggies and beans.

With endless options for sandwiches, soups, salads, and more, you’ll look forward to leftovers. A stuffed turkey breast makes the perfect centerpiece for gatherings big and small.