Rolled Turkey Breast Recipes for a Juicy Holiday Roast

Rolled turkey breast is a boneless roast filled with a savory mixture of bread, herbs, vegetables, and butter, then tied into a neat log and roasted until tender. This version makes a manageable centerpiece for a holiday meal or Sunday dinner, with stuffing that stays moist inside the turkey and slices that are easy to serve.

Ingredients

1 boneless, skinless turkey breast half, about 3 lb (1.36 kg), preferably even in thickness
2 cups (100 g) fresh breadcrumbs, made from soft, day-old bread
4 tbsp (56 g) unsalted butter, divided
1 small yellow onion, finely diced, about 1 cup (150 g)
2 celery ribs, finely diced, about 1 cup (100 g)
2 garlic cloves, minced, about 2 tsp (6 g)
1 tbsp (15 ml) olive oil
1 tbsp (4 g) chopped fresh sage, or 1 tsp (1 g) dried sage
1 tbsp (4 g) chopped fresh thyme leaves, or 1 tsp (1 g) dried thyme
2 tbsp (8 g) chopped fresh parsley
¼ cup (25 g) finely grated Parmesan
½ cup (120 ml) low-sodium chicken or turkey broth, plus a little more if needed
1 tsp (2 g) finely grated lemon zest
1½ tsp (9 g) kosher salt, divided
½ tsp (1 g) black pepper, divided
2 tbsp (30 ml) olive oil, for the turkey skinless exterior
Kitchen twine, about 5–6 pieces, each 12 in (30 cm) long

Instructions

Prepare the turkey and oven. Set the turkey breast on a clean cutting board and pat it dry. If it is already butterflied, open it like a book and check for thick areas. Otherwise, use a sharp knife to cut horizontally through the thick side, stopping about ½ in (1 cm) before the opposite edge, then open it flat. Cover with plastic wrap and gently pound thicker areas until the breast is an even ¾–1 in (2–2.5 cm) thick. Keep the meat intact rather than pounding it thin enough to tear. Heat the oven to 350°F (175°C). Set a rack in a roasting pan or baking dish.
Make the stuffing. Melt 2 tbsp (28 g) butter with 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the onion and celery and cook for 5–7 minutes, stirring now and then, until softened but not browned. Stir in the garlic, sage, and thyme and cook for 30 seconds. Take the skillet off the heat. Mix in the breadcrumbs, parsley, Parmesan, lemon zest, ½ tsp (3 g) salt, and ¼ tsp (0.5 g) pepper. Pour in the broth gradually, tossing as you go. The mixture should hold together lightly when pressed but should not be wet or soggy. Let it cool for about 10 minutes before filling the turkey; warm stuffing is easier to spread and less likely to start the meat cooking unevenly.
Fill and roll. Lay the turkey open with the cut side facing up. Sprinkle it evenly with the remaining 1 tsp (6 g) salt and ¼ tsp (0.5 g) pepper. Spread the cooled stuffing over the meat, leaving a border of about 1 in (2.5 cm) on all sides. If there is more stuffing than fits in a thin, even layer, reserve the extra for a small oven-safe dish rather than packing it tightly into the roll. Starting at a long edge, roll the breast firmly around the filling. Position it seam-side down.
Tie and season. Slip pieces of kitchen twine under the roll at roughly 1½-in (4-cm) intervals and tie each with a snug knot. Tie one lengthwise piece around the roll if the ends are loose. The twine should hold the shape without cutting into the meat. Melt the remaining 2 tbsp (28 g) butter and combine it with 2 tbsp (30 ml) olive oil, then brush the mixture over the outside. Place the roll seam-side down on the rack. Tuck any small loose flap underneath so it does not dry out.
Roast to temperature. Roast for about 1 hour 20 minutes, checking earlier if the breast is smaller or your oven runs hot. Begin checking after 65 minutes: insert an instant-read thermometer into the thickest section of turkey, avoiding the pan and aiming to check the center of the roll. Check the center of the stuffing as well. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry; both the turkey and stuffing should reach 165°F (74°C). If the outside is browning too quickly before the center is done, loosely tent the roll with foil and continue roasting. Use temperature, not color or the clock alone, to determine doneness.
Rest, then slice. Transfer the roast to a cutting board and leave it to rest for 15 minutes. This gives the juices time to settle and makes the roll easier to slice. Snip off and discard the twine. Cut crosswise into slices about ½–¾ in (1–2 cm) thick with a sharp knife, wiping the blade between cuts if the stuffing clings. Serve while warm, spooning any juices from the cutting board over the slices.

Tips

Ask for an even breast. A boneless turkey breast may come as one large piece or as two joined lobes. If the butcher can butterfly it for you, that saves time; still check the thickness at home and gently even it out. A fairly uniform shape cooks more evenly than a thick, lopsided roll.
Keep the filling loose and cool. A dry, lightly moistened stuffing spreads without squeezing out as you roll. Let it cool before it touches the raw turkey, and do not overfill. If the mixture seems crumbly, add broth a tablespoon (15 ml) at a time instead of pouring in a lot at once.
Use a thermometer and tie evenly. Different turkey breasts vary in shape, so roasting time is only an estimate. Check both the thickest meat and the filling, and avoid relying on browned skin or clear juices as proof of doneness. Evenly spaced twine helps the roast hold its shape; remove every piece before serving.
Substitute herbs thoughtfully. Dried herbs are more concentrated than fresh, so use about one-third as much. If fresh sage is hard to find, dried sage works well; rosemary can replace some of the thyme, but its stronger, piney flavor is best kept to a teaspoon (1 g) of chopped fresh leaves.

Serving Suggestions

Serve the slices on a warm platter with the cut faces visible so the stuffing looks inviting. The roast pairs well with mashed potatoes, roasted carrots or green beans, and a crisp salad dressed with a sharp vinaigrette. Cranberry sauce, apple chutney, or a simple pan gravy adds a sweet-tart or savory contrast without overwhelming the herbs.

For gravy, set the roasting pan over medium heat if it is stovetop-safe, or pour the drippings into a saucepan. Whisk 1 tbsp (8 g) flour into 1 tbsp (14 g) melted butter in the saucepan, then gradually whisk in 1 cup (240 ml) broth and the pan drippings. Simmer until lightly thickened, about 3–5 minutes, and taste before adding salt because the drippings may already be seasoned. If the pan contains browned bits but little liquid, loosen them with a splash of broth and scrape them into the gravy.

For a smaller dinner, serve two or three slices per person with a vegetable side. For a holiday table, arrange the slices slightly overlapping and keep the remaining roast whole until guests are ready for seconds; the center stays warmer and juicier that way.

Variations

Mushroom and spinach: Replace the celery with 8 oz (225 g) finely chopped mushrooms. Cook them with the onion until their moisture has evaporated, then stir in 2 cups (60 g) baby spinach and cook just until wilted. Cool the mixture before combining it with the breadcrumbs. This gives the filling a deeper, earthier flavor, but it is important to cook off the mushrooms’ liquid so the stuffing does not become soggy.

Apple and dried cranberry: Stir ½ cup (75 g) finely diced apple and ¼ cup (30 g) dried cranberries into the sautéed onion and celery. Cook for 2 minutes, then continue with the recipe. The fruit adds gentle sweetness and a festive flavor. Since dried cranberries can be sweetened, taste the filling before adding any extra seasoning.

Gluten-free: Use 2 cups (100 g) gluten-free breadcrumbs and check that the broth and any prepared seasonings are labeled gluten-free. Gluten-free crumbs may absorb liquid differently, so add broth gradually and stop once the mixture holds together. The finished texture can be slightly softer than the version made with wheat bread.

Cheese and herb: Replace the Parmesan with ¼ cup (25 g) crumbled feta and use 1 tbsp (4 g) chopped dill in place of the sage. Feta is saltier and tangier, so reduce the salt in the filling to ¼ tsp (1.5 g) and adjust only after tasting. This variation is especially good with lemony vegetables or a simple green salad.

Storage and Reheating

Refrigerate cooked turkey within 2 hours of cooking. Store sliced leftovers in a shallow, airtight container, with any pan juices or gravy poured over them to limit drying. They keep for 3–4 days in the refrigerator. For longer storage, freeze tightly wrapped slices or portions in a freezer-safe container for up to 2–3 months for best quality; thaw overnight in the refrigerator.

Reheat only the amount you plan to serve. Put slices in a covered oven-safe dish with a spoonful or two of broth or gravy and warm at 325°F (163°C) until the center reaches 165°F (74°C), checking with a food thermometer. A microwave also works: cover the slices, add a little liquid, and heat in short intervals, turning or rearranging them for more even warming. Reheated leftovers should reach 165°F (74°C). Avoid repeatedly warming and cooling the whole roast, which can dry it out and makes it harder to handle safely.

Frequently Asked Questions

Can I assemble the rolled turkey breast ahead of time?

Yes. Prepare the filling, cool it completely, then fill, roll, and tie the turkey. Cover it and refrigerate for up to 24 hours before roasting. Keep it refrigerated rather than leaving it at room temperature, and roast it directly from the refrigerator, allowing extra time if needed. The thermometer reading—not the estimated cook time—determines when it is done.

Can I use a bone-in turkey breast?

A bone-in breast is not suitable for rolling as written because the bone prevents you from opening the meat into an even sheet. Ask a butcher to remove the bone and butterfly the breast, or choose a boneless breast. The bones can be saved for broth, but do not put them inside the roll.

What if I do not have kitchen twine?

Kitchen twine is the most reliable option because it holds the roll without melting. If you cannot get any, you can roast the turkey seam-side down in a snug baking dish and secure the ends with metal skewers, removing them before slicing. Do not use ordinary string, plastic ties, or toothpicks that are not intended for cooking.

How do I keep the stuffing from falling out?

Leave a border around the edges, spread the filling in a thin layer, and roll the breast firmly without squeezing. Place the seam underneath and tie the roll at regular intervals. A little filling may escape during roasting; that is normal. If the breast is difficult to roll, remove some stuffing rather than forcing it closed.

Can I make this recipe without breadcrumbs?

Yes. Use 2 cups (about 180 g) cooked, cooled rice in place of the breadcrumbs and reduce the broth to 2–3 tbsp (30–45 ml), adding only enough to help the filling hold together. Rice makes a softer, more compact stuffing and does not have the same toasted bread flavor. Keep the filling cool before assembling and check that its center reaches 165°F (74°C) during roasting.

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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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