Boneless Stuffed Turkey Breast: A Juicy Holiday Roast

Boneless stuffed turkey breast is a rolled roast filled with herbed bread, spinach, cranberries, and pecans, then roasted until tender and easy to carve. It brings the festive flavors of a stuffed turkey to a smaller table, and the filling can be adapted to what you have on hand.

Ingredients

3 cups (150 g) dry bread cubes, about ½-inch (1 cm) pieces
2 tablespoons (28 g) unsalted butter
¾ cup (110 g) finely chopped yellow onion
½ cup (50 g) finely chopped celery
2 garlic cloves (6 g), minced
1 cup (30 g) baby spinach, roughly chopped
⅓ cup (45 g) dried cranberries
⅓ cup (38 g) chopped pecans
2 tablespoons (8 g) chopped fresh parsley
1 teaspoon (1 g) finely chopped fresh sage, or ½ teaspoon (0.5 g) dried sage
1 teaspoon (1 g) fresh thyme leaves, or ½ teaspoon (0.5 g) dried thyme
½ cup (120 ml) low-sodium chicken broth, plus up to 2 tablespoons (30 ml) more if needed
1 large egg (about 50 g), lightly beaten
3 pounds (1.36 kg) boneless, skinless turkey breast, butterflied into an even sheet
1 tablespoon (15 ml) olive oil
1¼ teaspoons (7 g) kosher salt, divided
½ teaspoon (1 g) freshly ground black pepper, divided
1 tablespoon (15 g) Dijon mustard

Instructions

Prepare the oven and pan. Set a rack in the center of the oven and heat it to 375°F (190°C). Set a roasting rack inside a small roasting pan or rimmed baking dish. If your turkey breast is already butterflied, open it like a book and lay it flat. Otherwise, ask a butcher to butterfly it, or carefully slice horizontally through the thick side and open the breast without cutting all the way through. Aim for an even sheet about ¾ to 1 inch (2 to 2.5 cm) thick. Cover any very thick areas with parchment and gently pound them to even the thickness.
Cook the vegetables. Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 5 to 6 minutes, stirring occasionally, until softened but not browned. Add the garlic and cook for 30 seconds. Stir in the spinach and cook just until wilted, about 1 minute. Take the skillet off the heat and let the mixture cool for a few minutes.
Make the stuffing. In a large bowl, combine the bread cubes, cranberries, pecans, parsley, sage, thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Add the cooled vegetables, broth, and beaten egg; toss until the bread is evenly moistened. The mixture should hold together when pressed but should not be soggy. Add a little extra broth only if dry patches remain. Keep the filling in a shallow layer so it cools promptly and is easy to spread.
Season and fill the turkey. Pat the turkey dry with paper towels and lay it smooth side down. Spread the Dijon over the meat, then season with the remaining ¾ teaspoon salt and ¼ teaspoon pepper. Spread the stuffing evenly over the breast, leaving a 1-inch (2.5 cm) border along the edges. Don’t pack it down firmly; a loose, even layer is easier to roll and heats more reliably.
Roll and tie. Starting at a long edge, roll the turkey around the filling into a snug log, keeping the seam underneath. Tie it with kitchen twine at 1½- to 2-inch (4- to 5-cm) intervals so the filling stays enclosed. Brush the outside with olive oil. If a little filling escapes at the ends, tuck it back in or remove the excess rather than forcing the roll closed.
Roast until safely cooked. Put the roll seam-side down on the rack and roast for about 65 to 80 minutes. Start checking after 60 minutes because breast size and shape affect the timing. Insert an instant-read thermometer into the thickest part of the turkey and another into the center of the stuffing, avoiding the pan and any large pecan pieces. Both must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If the turkey reaches temperature before the stuffing, return it to the oven and check again in 5-minute intervals; don’t serve stuffing that has not reached 165°F (74°C).
Rest, then carve. Transfer the roast to a cutting board, tent it loosely with foil, and rest for 15 minutes. Resting lets the juices settle and makes the roll easier to slice. Remove the twine, then cut crosswise into slices about ½ to ¾ inch (1.25 to 2 cm) thick with a sharp knife. Spoon any juices from the pan over the slices and serve warm.

Tips

Ask for the right cut. A boneless turkey breast roast may arrive netted or already rolled. Remove the netting and any string, unroll the meat, and check whether it is already butterflied. If it is not, have a butcher open it into an even sheet; uneven thickness can make the narrow end dry before the center is ready.
Use dry bread. Stale or dried bread cubes absorb broth without turning to paste. If your cubes are fresh and soft, spread them on a baking sheet and dry them in a 300°F (150°C) oven for 10 to 15 minutes, then cool them before mixing. This optional step is easiest to do ahead.
Keep the roll secure, not tight. A thin, evenly spread layer of filling is less likely to squeeze out. Tie the roast firmly enough to hold its shape, but don’t compress it so tightly that the meat bulges between the strings.
Rely on temperature, not color. A browned exterior does not prove the center is safe, and turkey can remain slightly pink even when safely cooked. Check both meat and stuffing with a thermometer, and avoid cutting into the roast before its rest is complete.

Serving Suggestions

Serve the slices on a warm platter with the cut sides facing up so the colorful filling shows. Roasted carrots, green beans, Brussels sprouts, or a crisp salad balance the rich bread-and-pecan stuffing. For a classic holiday plate, add mashed potatoes or roasted potatoes and a spoonful of gravy. If you make gravy from pan drippings, scrape up browned bits and add broth as needed; the roasting pan may have only a modest amount of liquid because the breast is relatively lean.

This roast also works well for a smaller Thanksgiving or a Sunday dinner when a whole bird would be too much. Since the filling is already inside, you can keep the sides simple: one vegetable, a starch, and cranberry sauce are plenty. Slice only what you expect to serve right away, then keep the remaining roast intact so it stays moist for later portions.

Variations

Change the fruit and nuts: Replace the cranberries with the same amount of chopped dried apricots or tart cherries. Swap pecans for walnuts or toasted hazelnuts. If serving someone with a nut allergy, simply leave out the nuts and add another ¼ cup (35 g) dried fruit or extra bread; the stuffing will have less crunch but still hold together.

Make it savory and cheese-free: Omit the cranberries and add ½ cup (75 g) finely chopped sautéed mushrooms. Cook the mushrooms until their moisture has evaporated before mixing them into the filling, or the bread can become wet. For a brighter herb profile, use rosemary in place of some of the sage, but keep it modest because rosemary is potent.

Use gluten-free bread: Choose firm, dried gluten-free bread cubes and check that the broth and Dijon are gluten-free if needed. Gluten-free bread can absorb liquid differently, so add the broth gradually and stop when the filling clumps lightly when pressed. The finished texture may be a little more delicate than stuffing made with wheat bread.

Make it dairy-free: Replace the butter with 2 tablespoons (30 ml) olive oil or a dairy-free cooking spread. The flavor will be a little less buttery, but the vegetables will still soften properly. Keep the broth and other additions free of dairy as well if that is important for your meal.

Storage and Reheating

Refrigerate cooked turkey within 2 hours of cooking, dividing large amounts into shallow, covered containers so they cool promptly. Store slices and any leftover stuffing in the refrigerator for 3 to 4 days. For longer storage, freeze airtight portions for up to 2 months for best quality; thaw them in the refrigerator rather than on the counter. Keep raw turkey separate from ready-to-eat food, and wash hands, boards, and utensils that touched it before using them for cooked food.

For the moistest leftovers, reheat sliced turkey covered in an oven-safe dish with a splash of broth at 325°F (165°C). Heat until the center of the slices and stuffing reaches 165°F (74°C), checking with a thermometer; the time varies with portion size, but allow roughly 20 to 30 minutes for a covered dish. A microwave is convenient for individual portions: cover loosely, heat in short intervals, and turn or rearrange the food so it warms evenly to 165°F (74°C). Avoid repeatedly reheating the entire roast; warm only the amount you plan to eat.

Frequently Asked Questions

Can I use a turkey breast that is already rolled?
If it is rolled with netting, remove the netting and any ties, then unroll the breast to check its shape. Many boneless roasts are simply folded rather than butterflied. Open and flatten the meat before filling so you can make a secure roll with an even layer of stuffing. If it is difficult to open safely, ask a butcher to prepare it.

Can I assemble the stuffed turkey breast ahead?
You can prepare the bread mixture and vegetables a day ahead and keep them covered in the refrigerator. For best food safety and texture, assemble the roll shortly before roasting rather than leaving raw poultry stuffed overnight. If you do assemble it in advance, refrigerate it promptly at 40°F (4°C) or below, keep it covered, and roast it directly from the refrigerator, allowing for extra cooking time and checking both centers with a thermometer.

How do I keep the turkey breast from drying out?
Choose a breast with an even thickness, avoid overcooking, and use a thermometer instead of estimating doneness by color or time alone. The roast is done when the thickest meat and the stuffing both reach 165°F (74°C). Rest it for 15 minutes before slicing, and cut only the portions you need so the unsliced meat loses less moisture.

Can I cook the stuffing separately?
Yes. Put the filling in a greased baking dish and bake it separately at 375°F (190°C) until hot throughout and browned at the edges. Because the egg is mixed into the stuffing, check the center with a thermometer and cook it to 160°F (71°C) for an egg dish; if the stuffing is cooked inside the turkey, it must reach 165°F (74°C). Roast the turkey without filling and check its thickest part for 165°F (74°C).

What if I don’t have kitchen twine?
Kitchen twine is the most reliable way to keep the roll closed. In a pinch, use several short lengths of unflavored, food-safe cotton string. Don’t use plastic-coated string, synthetic craft cord, or toothpicks as a substitute for tying the whole roast. If you cannot secure it, place the turkey seam-side down in a snug baking dish and expect a less uniform shape.

Can I make this with a bone-in turkey breast?
This recipe is designed for a boneless breast that can be opened into a sheet and rolled, so a bone-in breast is not a direct swap. You can ask a butcher to debone and butterfly it, then follow the recipe. A bone-in roast cannot be rolled around the filling in the same way, and its cooking time will differ; do not rely on the timing here for a different cut.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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