Stuffed Roasted Turkey Breast

If you’re looking for a boneless turkey breast recipe that’s juicy, flavorful, and easy to carve, this turkey roulade is a delicious and stress-free option.

📝 Ingredients

• 3 quarts water
• 3/4 cup maple syrup
• 3/4 cup Kosher salt
• 1 fresh bunch of thyme
• 3 bay leaves
• 2 garlic cloves (crushed)
• 2 Tbsp. black peppercorns
• 1 large turkey breast (3-4 lbs.)
• 1/2 onion (chopped)
• 1 Tbsp. butter
• 2 slices stale bread or the ends off the loaf
• 1/4 cup dried cranberries
• 1/4 cup pistachios
• 1 tsp. poultry seasoning (plus more for the outside)
• salt and pepper to taste
• 1/4 cup white wine or chicken broth
• Olive oil
• Twine

👨‍🍳 Instructions

1. 1For the brine, place all ingredients except turkey in a large stock pot. Bring to boil and cook until salt dissolves. Remove from heat and allow to cool completely.
2. 2Once cool, put the turkey in the brine and refrigerate overnight.
3. 3When ready to roast, remove the turkey from the brine and pat dry. Cook the onion in the Tbsp. of butter until translucent and then let cool.
4. 4Break the bread into small pieces and place into a bowl with the cranberries, pistachios, poultry seasoning, salt, pepper and white wine or chicken broth. Add the cooked onion and mix well.
5. 5Preheat the oven to 400F. Lay the turkey skin side down on a large cutting board. Cover the breast with plastic wrap and, using a kitchen mallet, flatten the breast to an even thickness. Pound the turkey so that the breast is longer than it is wide.
6. 6Spread the stuffing lengthwise. You want the outside of the roll to be covered with the skin. You can roll the turkey breast into a long, narrow roll or a shorter, fatter one by placing the stuffing towards one end of the turkey breast and then rolling it up. Depending on how you roll it will make the cooking time less or more. Use a thermometer to check the temperature. Cooked turkey is 165F.
7. 7Slide twine under the breast and tie off tightly in 3-4 places. Place the breast in a small roasting pan. Rub the outside with olive oil and massage with poultry seasoning or herbs de Provence to evenly coat. Don't use additional salt as it will be too salty.
8. 8Roast for 1 hour and 30 min. or until thermometer reads 165F. Remove from oven and let rest for 10 min. Slice and serve with mashed potatoes, vegetables and your favorite gravy.