Turkey Breast Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 51 minute
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Roasting
  • Cuisine: American


Cooking a turkey breast for Thanksgiving is a great option if you’re having about 6 people over. For this recipe, the turkey breast is stuffed with rosemary, cranberries, and pine nuts and is roasted with root vegetables.


  • 1 and ½ cups day-old bread cubes (about 5 slices)
  • ½ cup dried cranberries
  • ¼ cup pine nuts, toasted
  • 2 tsp. chopped fresh rosemary (or 1 tsp. dried)
  • Salt
  • Coarse black pepper
  • ½ cup to 1 cup low-sodium chicken broth
  • Butcher’s twine
  • 3 lb. boneless skinless turkey breast, butterflied
  • 4 carrots, peeled
  • 2 medium heads fennel, trimmed and cored
  • 2 lbs. potatoes, in 1-inch cubes
  • 2 Tbsp. olive oil


  1. Preheat the oven to 375°F.
  2. Into a large bowl put the bread cubes, dried cranberries, pine nuts, rosemary, 1 teaspoon of coarse black pepper, and ½ teaspoon of salt.
  3. Add ½ cup of the chicken broth. Mix well. If the bread isn’t damp add up to ½ cup more broth (how much you add depends on the type of bread and how dry it was to start with).
  4. Cut five (18-inch) pieces of butcher’s twine and arrange them parallel to each other on a work surface.
  5. Season the turkey breast lightly on both sides with salt and pepper and then place it nicest-side-down across the pieces of twine.
  6. Arrange the bread stuffing along the middle of the turkey breast, leaving an inch at the edges.
  7. Wrap the turkey around the stuffing and secure in five places with the twine. Place in a large roasting pan.
  8. Slice the carrots and fennel ¼ inch thick. Toss them in a large bowl with the potatoes, olive oil, 1 teaspoon of salt, and ¼ teaspoon of coarse black pepper.
  9. Arrange around the turkey in the roasting pan.
  10. Roast for 30 minutes. Gently stir the vegetables.
  11. Continue to cook until the roast is 160°F in the center, 20-30 more minutes. Transfer turkey to a rimmed plate to catch any juices while it rests.
  12. Return vegetables to the oven to continue to cook for 10 more minutes. If you’d like, use a broiler so that the vegetables develop some brown color, but watch them carefully so they don’t burn.
  13. Cut the 5 pieces of butcher’s twine and remove them from around the turkey breast. Discard.
  14. Slice the turkey into 12 slices. Using an electric carving knife is the easiest way to make nice slices that hold together well.
  15. Serve with the roasted vegetables.