Rolled Stuffed Turkey Breast with Sausage & Herb Stuffing

Tested & Perfected Recipes

This stuffed turkey breast is a great alternative to traditional holiday turkey. Not only is it packed with flavor, but it also cooks in just 1-1/4 hours and can be made entirely ahead of time.

stuffed turkey breast

If you’re looking for an alternative to roasting a huge bird for the holidays, I highly recommend this rolled turkey breast with sausage stuffing adapted from Food Network’s Patrick and Gina Neely. It’s much more flavorful than your typical roast turkey and cooks in just 1-1/4 hours. What’s more, it can be made entirely ahead of time, makes an impressive presentation, and is a cinch to carve.

ingredients

To begin, make the stuffing. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft.

stuffing-1

Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes.

stuffing-2

Add the wine, rosemary and thyme and cook for two minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.

stuffing-3

In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture.

stuffing-4

Stir until all the bread is moistened.

stuffing-5

Place the butterflied turkey breast skin-side down on a countertop or work surface and pound to an even 1/2-inch thickness. Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (You’ll cook the remaining stuffing separately.)

ready-to-roll

Starting at the long end, roll the turkey into a long cylinder. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings.

rolling

Line a baking sheet with aluminum foil and place an oven-proof rack over top. Place the turkey seam-side down on the rack, drizzle with olive oil and season with salt and pepper.

ready-to-cook

Roast for about 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the roll reads 155°F.

turkey-roast

Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip the kitchen twine. Transfer the roll to a cutting board and slice into 1/2-inch thick slices.

carving

Arrange on a platter and serve with gravy.

stuffed-turkey-breast-sausage-1

Rolled Turkey Breast with Sausage & Herb Stuffing

This stuffed turkey breast is a great alternative to traditional holiday turkey. Not only is it packed with flavor, but it also cooks in just 1-1/4 hours and can be made entirely ahead of time.

Servings: 8
Prep Time: 45 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 2 Hours

Ingredients

  • 2 tablespoons butter
  • 1 large onion, finely diced
  • 2 large stalks celery, finely diced
  • 3 large cloves garlic, finely chopped
  • 8 ounces mild Italian pork sausage, casings removed (or substitute chicken or turkey sausage)
  • 1/2 cup white wine
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 large egg, beaten
  • 9 cups store-bought seasoned or unseasoned stuffing cubes
  • 1-3/4 cup low sodium chicken broth
  • 3 tablespoons chopped flat leaf parsley
  • 1 whole (2 halves) (5-6 pound) skin-on turkey breast, boned and butterflied (see note)
  • Kosher salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • Homemade gravy, for serving

Instructions

  1. Preheat the oven to 375°F and set an oven rack in the middle position.
  2. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 to 4 minutes. Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the wine, rosemary and thyme and cook for 2 minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.
  3. In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture. Stir until all the bread is moistened.
  4. Place the butterflied turkey breast skin-side down on a countertop or work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (Place the extra stuffing in a buttered 8-inch baking dish, and bake during the last 40 minutes of the turkey's cooking time.)
  5. Starting at the long end, roll the turkey into a long cylinder (start at the end with less skin; this way the skin will end up mostly on the outside of the roll). Don't worry if the stuffing peeks out in some spots. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings.
  6. Line a baking sheet with aluminum foil and place an oven-proof rack over top. Spray the rack with nonstick cooking spray. Place the turkey seam-side down on the rack. Drizzle with the remaining tablespoon oil and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Roast for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the roll reads 155°F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip and discard the kitchen twine. Transfer the roll to a cutting board and slice into 1/2-inch thick slices and arrange on a platter. Serve with gravy.
  7. Note: Ask your butcher to bone and butterfly the turkey breast for you. If you'd like to do it yourself, watch this how-to video. If you're buying a boneless turkey breast, look for one that is about 4 pounds.
  8. Make Ahead: The recipe can be made 1 to 2 days ahead of time, covered, and stored in the refrigerator. Slice the turkey roll cold and reheat, covered, in a 300°F oven until warm, 40 to 45 minutes.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: Note that data includes a side of stuffing
  • Calories: 1063
  • Fat: 56 g
  • Saturated fat: 15 g
  • Carbohydrates: 53 g
  • Sugar: 6 g
  • Fiber: 7 g
  • Protein: 82 g
  • Sodium: 2100 mg
  • Cholesterol: 253 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Can you safely stuff this ahead of time (e.g., 24 hours), then roast it?

    • — Laurie on December 24, 2019
    • Reply
    • Yes, definitely – just make sure everything is cold when you assemble and refrigerate right away.

      • — Jenn on December 24, 2019
      • Reply
  • Any tips for butterflying the turkey breast?

    • — Mary Pocock on December 10, 2019
    • Reply
    • Hi Mary, This is a good video tutorial. Hope that helps!

      • — Jenn on December 11, 2019
      • Reply
    • Hello
      I’ve made this before and loved it!
      I’m wondering, can I assemble it and freeze it raw, then thaw it out later and cook?

      • — Sheryl on October 14, 2020
      • Reply
      • Glad you like it! I’ve never frozen this (raw or cooked), so I can’t say from experience, but I think it should work. Please report back if you try it!

        • — Jenn on October 14, 2020
        • Reply
    • This a a fabulous recipe! I have made it several times and it always gets great reviews. A little time consuming but def worth the effort.
      With a 6 lb turkey breast I have also flattened and made 2 stuffed and tied rolls. Baked them both and then cooled, wrapped and froze one. Then at a later date, thawed and baked, it was as nice as the first.
      A winner!!! Thank you for your inspiration. Every recipe I have made from your site has been 5 stars.

      • — Deb on November 19, 2020
      • Reply
  • I made the rolled turkey breast with sausage and herb stuffing for Thanksgiving. Since I made two rolls, I used the convection option on my oven so I could use two racks/levels. I don’t use that option alot, and unfortunately forgot that baking time needs to be reduced with convection cooking, so the rolled turkey breasts turned out quite dry. I also felt the stuffing could have used a bit more flavor. Checked out the original recipe that this one was adapted from and noticed that they added sage and dried cranberries to their stuffing which I think I would do next time, or perhaps use seasoned croutons for more flavor. All in all, I loved the convenience and ease in preparing and cooking the rolled turkey breast, –much better than working with a whole turkey and all that that involves. I will definitely make the rolled roast again, being sure to check the turkey temp starting at about 40 minutes to be sure not to overcook it, and spicing the stuffing a little more. Wondering if anyone has used herbed croutons for this recipe and found they work fine…

    • — Diane on December 3, 2019
    • Reply
  • If I want to increase the number of servings to 12, can I follow the same recipe using a 6 pound deboned and butterflied breast, or will other adjustments be necessary?

    • — Jim on December 1, 2019
    • Reply
    • Hi Jim, I made this with a 6-lb. breast once. It took a while to pound thin, so be patient! I made it as one roll, but you could also make two smaller rolls. The recipe makes extra stuffing so you don’t need to double it (unless you want more to have on the side). Hope that helps!

      • — Jenn on December 2, 2019
      • Reply
  • We made the rolled turkey breast today and it was great! I used my own stuffing so we did not quite get the distinct complete roll in the picture. I think we will pound more next time. The turkey was so moist and wonderful, thank you very much. I looked perfect too just like the picture!

    • — Sue on November 29, 2019
    • Reply
  • You will forget you are eating turkey it’s so moist and flavorful. This is flat out amazing. The leftovers got eaten immediately for lunch the next day leaving my family wishing their was more.

    • — Kale Snyder on November 29, 2019
    • Reply
  • This turkey and stuffing was so amazing. I will definitely keep this recipe to use again.

    • — Belinda Greer on November 29, 2019
    • Reply
  • Way overcooked at 1 hour 15 minutes. The internal temperature was 170 degrees. Next time I’ll try cooking it for 45 minutes and check the temp every 15 minutes. Flavor was good but the breast itself was really dry.

    • — Betty on November 28, 2019
    • Reply
  • I have so much exposed meat at either end of the roll. Could I pull off the skin and drape it over the outside and tie it up rather than have the exposed skin? Thanks! Real time here!

    • — Gigi on November 27, 2019
    • Reply
    • Sure, Gigi – that should work!

      • — Jenn on November 27, 2019
      • Reply
      • Thanks for answering my poorly-worded question on Thanksgiving eve. After I had pounded her out and rolled her up, the skin covered less than 1/2 the roll top. So I unrolled, removed the skin, re-rolled the turkey and draped the skin over the roll. The entire roll still wasn’t covered, but it was much better. I tied her up and it was great! The guests gasped when they saw it and it flew off the serving plate.

        Thank you so much; I wish you continued success!

        • — Gigi on December 2, 2019
        • Reply
        • Sounds like it was a bit of a bumpy ride to get there, but so glad it turned out nicely – hope you had a great holiday! 🙂

          • — Jenn on December 3, 2019
          • Reply
  • When rolling, is any of the skin rolled under? In the pictures, it looks like all of the skin is outside and the ends folded over on top and tied. Thank you.

    • — Kathleen on November 25, 2019
    • Reply
    • Hi Kathleen, A little bit does get rolled under but I have never noticed it in the finished roll. Hope that helps!

      • — Jenn on November 25, 2019
      • Reply
  • Wondering why you developed a sausage and herb stuffing recipe for the rolled turkey breast that is different from your recipe for Easy Sausage and Herb Stuffing. Is there anything about the Easy Sausage Stuffing that doesn’t work quite as well with the rolled turkey breast? I lean more towards the Easy Sausage and Herb Stuffing recipe since it gets such a huge amount of rave reviews. But I would like to hear any reasons/recommendations you have as to why the stuffing recipe included with the rolled turkey breast recipe might be a better option…

    • — Diane on November 25, 2019
    • Reply
    • Hi Diane, This recipe is adapted from another source; I loved everything about the recipe so mostly keep things the same. Feel free to use the other stuffing here though, if you’d like.

      • — Jenn on November 25, 2019
      • Reply
  • I’m a meatcutter and I prepared one today for some clients of mine. I’ll find out how it turned out for them and let you know. I’m also contemplating cooking one myself. thanks

    • — Donald Mcwilliams on November 22, 2019
    • Reply
    • Hope you enjoy if you make it!

      • — Jenn on November 23, 2019
      • Reply
  • Hi! I have a very large crowd this year and would like to do a traditional turkey and this stuffed breast to make sure there’s plenty and add some variety. How should I proceed? Cook this before the big turkey and reheat? Or put it in the oven towards the end of the turkey roasting time?

    • — Elizabeth on November 19, 2019
    • Reply
    • Hi Elizabeth, this can definitely be made ahead (even up to 2 days) and reheated. See the bottom of the recipe for Make-Ahead instructions. Hope everyone enjoys and happy Thanksgiving!

      • — Jenn on November 20, 2019
      • Reply
  • Last Thanksgiving I made your Challah, Wild Mushroom, and Herb stuffing. Everyone loved it. Could this stuffing recipe be used in your stuffed turkey breast recipe? Any alterations to your original recipe?
    Thank you!

    • — Rita on November 19, 2019
    • Reply
    • Hi Rita, Glad you liked the stuffing! Technically it would work in this recipe, but keep in mind that the sausage in this recipe’s stuffing adds some fat and a lot of flavor. Please LMK how it turns out if you try it with that stuffing. 🙂

      • — Jenn on November 22, 2019
      • Reply
  • Have not made this yet so can not rate it. I have a question though.
    The initial text says to place the breast skin side up and then beat it. The recipe says skin side down and then beat it. Which is it?

    • — Sandra on November 16, 2019
    • Reply
    • Thanks for pointing that out Sandra (and sorry for any confusion)! It should be skin side down. I just updated the recipe to reflect that. Hope you enjoy if you make it!

      • — Jenn on November 19, 2019
      • Reply
  • I was wondering about the two ends of the roll…any tucking and then tying them?
    Also, what ‘Brand’ sausages would you recommend for best coordinating flavor? We usually don’t buy sausages so am unfamiliar.—would chorizo sausages work?
    Do you drizzle gravy on top of rolls for serving?
    Thanks in advance!

    • — Joojoo on November 15, 2019
    • Reply
    • Hi Joojoo, because the ties are spaced about 1.5 inches apart, you tie close to the end of the roll but it’s not necessary to tuck the ends in. And any brand of Italian sausage will work. If you are unfamiliar with sausage, just ask the butcher in your grocery store. (I wouldn’t recommend chorizo though.) And I’d let all your guests drizzle the gravy on top of their slices. Hope everyone enjoys!

      • — Jenn on November 19, 2019
      • Reply
  • Hi, when reheating, do you spread out the slices or keep them together/stacked? Thanks!

    • — Denise on November 12, 2019
    • Reply
    • Hi Denise, I’d lay them diagonally so they are overlapping a bit. (So not completely together, but not completely flat.) Hope that clarifies and that you enjoy!

      • — Jenn on November 12, 2019
      • Reply
  • The recipe was great! My friends loved it for our Friendsgiving. Easy to make. I had the butcher debone it and I Pounded it and stuffed and rolled it It’s definitely a keeper!

    • — Nidhi Kapoor on November 10, 2019
    • Reply
  • I live in your area. Do you have a recommendation as to where I can buy a boneless butterflied turkey breast?

    Thank you.

    • — LAURA GLAZIER on November 7, 2019
    • Reply
    • Hi Laura, The butchers at Whole Foods will happily do it for you. Be sure the bone-in breast weighs 5 to 6 lbs; it should be about 4 pounds after they de-bone it.

      • — Jenn on November 7, 2019
      • Reply
  • We did this yesterday – Canadian Thanksgiving – and instead of olive oil drizzled bacon fat on the skin, tucked sage and parsley under the skin, ans piece de resistance, placed quartered onions, small carrots and celery under the turkey rack to roast in the juices, oh my. So easy to serve, elegant and tasty

    • — Anne in Montreal on October 14, 2019
    • Reply
  • Hi if I’d like to do this a few days in advance Should I prepare it and freeze raw and baked fresh or can’t freeze it cooked?

    • — Chaya Kurz on September 23, 2019
    • Reply
    • Hi Chaya, I’ve never frozen this, so I can’t say from experience, but I think you’d have the best luck if you froze it before baking. Please LMK how it turns out!

      • — Jenn on September 26, 2019
      • Reply
  • This recipe sounds wonderful! I want to make a trial run before I try it for Thanksgiving this year[its never too early to start planning!]
    When taking the temperature in the thickest portion to determine doneness are the thinner sections of the roll going to be overcooked? I like the idea of making it the day before to reduce the frantic time spent in the kitchen before serving! Thanks so much for your wonderful website. I have found so many great recipes here!

    • So glad you like the recipes, Judy! No, the thinner parts of the chicken breast won’t get overcooked while the thicker section cooks. Hope you enjoy the trial run. 🙂

  • Question: just back from the butcher and ended up with a 6lb. breast…..after it was deboned and butterflied. So it must have been 7 or 8 lbs.to begin with.
    How should I proceed?? Should I do 2 separate rolls and. double the stuffing??
    Thanks!!

    • Hi Michelle, That has happened to me. I did one roll and it was fine; the only issue was that it took forever to pound thin. I had to bring my husband in for extra muscle :). You could also do two smaller rolls, if that’s easier. (You don’t need to double the stuffing, as the recipe makes extra, unless you want more to serve on the side.)

  • I was nervous to try this recipe but followed it exactly and the results were amazing! My entire family raved about it – even my in laws!! Thank you!

  • I got the smallest breast I could find at Whole Foods and had them butterfly it. Pounding it took some time. By the time I finished stuffing it, it looked like the “Great Wall of China”. Way too much for the two of us. The recipe, which I followed exactly, is rather time-consuming but definitely worth the effort. The taste is delicious. Next time I would use turkey cutlets and make small individual rolls. A keeper for my “do-again” recipe file. I love Jen’s recipes … they come out how you expect and are always so tasty. Plus the ingredients are generally ones you have on hand.

  • hello, can I make the stuffing ahead of time and freeze until ready to use

    • — karen elizabeth hunter
    • Reply
    • Yes, definitely, Karen – it freezes well. Happy holidays!

  • Jenn, as I mentioned in my review of your high-heat turkey recipe, I also tried this lovely dish over Thanksgiving this year, just to make sure I had enough turkey. I couldn’t believe how easy and beautiful it was! It cooked in exactly 1 hour and 15 min and I absolutely loved the look of it on the platter – so gorgeous and fancy! I thought the process of rolling it up might be a little daunting, but found it very straightforward. I did wrap the roll in one layer of cheesecloth to help keep the stuffing from creeping out after prep (I made it earlier that morning and chilled it until cook time). This may just beat out the big bird next year!

    • So glad everything turned out, Mary! ❤️

  • Similar to another review here, the hardest part for me was butterflying the turkey breast. I only just realized that I rolled it the wrong way – rolling “left to right” as it was pictured here. It resulted in a much thicker roast and inevitably some of the stuffing “breached” while roasting. But still, I didn’t overcook it and everything was tasty and tender.

    I did struggle a little with the stuffing because my wife is gluten free and we usually just replace stuffing cubes with breadcrumbs we make ourselves from a nice gluten free bread we like. We usually have to tweak the measurements though, and this time it was all a little too moist, as the bread is not as dry as stuffing cubes. I either need to use more stale bread or halve the stock or white wine in the sausage mix, to keep stuffing a little drier and make the roast easier to carve. But it’s very tasty, relatively easy and a perfect option for our small family! Will be trying again for Christmas!

  • I made this yesterday with a 5lb boneless turkey breast that I had ordered from Whole Foods. I did not realize when I ordered the turkey that I had to specify I wanted it boned AND butterflied so my husband and I attempted to butterfly it after watching a few YouTube videos. We were not able to pound the meat down to 1/2″ so as a result, our roll was shorter in length and had a larger diameter than what is pictured here. We wrapped the part of the roll that didn’t have skin on it in bacon. It took about 2 hours to cook. Despite our butterfly issues, the turkey was delicious and so much easier to carve than a boned breast. Next year I will not make the same mistake and I will be sure to ask the butcher to butterfly the breast too.

  • Just made this for a small Thanksgiving family dinner. It was fantastic! The turkey was so tender. My turkey lovers and non turkey lovers alike loved it! SO much easier than making the whole turkey.

  • Delicious!! I made this for my family this year for Thanksgiving, but just used half a breast as it was a small crowd of us. It was much easier than I expected and sooo good. I took the advice of a previous reviewer and wrapped the entire thing in bacon. Also, since whole turkeys were much cheaper than the breast, we deboned one and used the neck and giblets as additional meat for the stuffing and gravy. My mother in law said it was a gourmet meal…thanks Jenn!

  • I would like to add some ground beef in addition to the sausage (I will be using a poultry sausage). Do you have any suggestions regarding this? Should the ground beef be cooked completely and the fat drained before adding to the rest of the ingredients?

    • Yes, I think that would work. I’d love to hear how it turns out!

  • Jenn,

    Could I eliminate the onions in the recipe? I really dislike them especially on or in meats.

    Thank you.

    • Hi Jacqueline, the onion adds a lot of flavor to this, but I think you could get away with it (and perhaps you could add one more garlic clove to the mix). Enjoy!

  • I like sage and cornbread stuffing. Do you think replacing some, not all, the bread stuffing with cornbread and using breakfast sausage with sage instead of Italian sausage would work?

    • Sure (and you could replace all of the stuffing in the recipe with this if you’d prefer). Hope you enjoy!

    • Jenn. I have a large crowd so I am making one roll using. 5 lb breast and another one using a 2.5 lb breast. Would I put the smaller roll in for half the time? Thanks.

      • Hi Marilyn, It will be done before the larger breast, but it will likely take longer than half the time. I’d use a thermometer to be sure.

  • Made it for an impromptu fancy family meal. Very easy to assemble, the salt and spices are on point. Served it with cranberry sauce, recipe from this site, and mashed potatoes. Definitely a keeper and easier to make than the whole bird.

  • I made this for Christmas dinner and it was a HUGE hit! I can’t get whole turkey breasts where I live, so I asked for the largest turkey cutlets the butcher had. I pounded them so I’d be able to fill and roll them and it worked perfectly. I even fit them into a casserole dish which was just big enough for all the “rolls” so they wouldn’t open. That way I didn’t have to tie them.
    Since there was no skin on the cutlets, I put a few bacon slices over top for added flavour. My meat lovers raved! That stuffing is amazing!

  • I can’t wait to try this. Love all your recipes, and I am so excited about your cookbook. Just preordered 3, one for me of course, and one for my daughter and daughter in law. I don’t think the girls will mind an early birthday present. Hope you have a great new year. I have one question. If I have a rather large chunk of parmigiana reg. cheese left, can I grate it and place in the freezer? It is a little expensive, and I love it, but don’t want to waste it. Thanks.

    • — Laura Migliore
    • Reply
    • Hi Laura, Thank you for your sweet note and support with the cookbook. I hope you and your girls enjoy it! ❤️ And yes it is fine to freeze grated Parm.

  • Made this for Thanksgiving and felt like such a professional! Recipe was so simple to follow and tasted perfect as is (as usual with Jenn’s recipes). Served it with the homemade gravy linked in the recipe and Jenn’s parmesan mashed potatoes. Would definitely make again!

  • We tried this recipe for Thanksgiving. I made it as written, except that I omitted the wine in the stuffing. Everyone thought it was good, but even with the resting period, it was difficult to slice. Also, the Italian sausage didn’t really add much flavor to the stuffing. However, the next day…wow, it was terrific! It sliced and reheated beautifully, and the turkey was tender. Delicious! We will make this for Christmas, but we’ll prepare it on Christmas Eve and reheat the next day. This is a great recipe!

  • Other reviews address de-boning, etc.
    It makes a lovely presentation. For a smaller group or if the leftovers aren’t wanted, one option could be to devide the boned breast in two and freeze one half. It is a great deal of meat!
    I added a cover of cheesecloth that I had brushed with olive oil, and removed about 30 minutes before it was estimated to be done. Do this if you are concerned about too much browning in your oven.
    Check the temperature of the roast carefully and do not overcook. It gets dry quickly. With stuffing you need to be careful where your temperature probe is.

    • Tip: If your turkey breast is skinless, drape with overlapping strips of bacon and then proceed to tie off as noted.

      Off topic …. but his method also works really well for pork tenderloins or any other roasted meat to keep them moist.

  • This is a fairly time consuming recipe but worth the effort. I had never deboned a turkey breast but used the same technique as when deboning a chicken breast. It was challenging to try to pound out the turkey breast to an even depth. Next time I would cut the breast into two pieces and roll them separately. I used challah bread for the stuffing. My husband loved it and I will definitely try it again. Makes a beautiful display on plate for company!

  • Phew! This recipe was a lot of work for me. I de-boned a turkey breast for the first time myself (thanks to the helpful video), butterflied it and was really worried that it was going to be too thick even after tenderizing it. Everything turned out really great and I got rave reviews from my family. The stuffing was absolutely delicious– I think I need to add more moisture to mine next time.

    If I were to make this again, I would buy a de-boned/butterflied breast from the butcher just because it really was time consuming!

  • I made this for the two of us for Thanksgiving. We had lots of left overs and amazingly when reheated as you directed, the breast stays moist. I was a little concerned as this was the first year in many years that I did not brine. I live in New England and a friend in L A invited herself for next year when she saw the photo.
    I am new to your site and everything I have tried has been superb!

  • Your rolled turkey breast sausage stuffing it says 9 cups of stuffing – how much is that – I have a 12oz bag
    Please let me know
    Thank you
    Anne

    • Hi Anne, I believe a 12-oz bag is about 7-1/2 cups. You don’t need to go out and buy another bag; just use a bit less broth. Enjoy!

  • I asked Whoe Foods to butterfly my turkey. Most stores do not do it. I followed the recipe exactly as written except I used pork sausage. The turkey and stuffing was excellent. The turkey was so easy to serve.
    Many compliments. A great recipe.

  • Jenn, can I roll and stuff the day before baking. If not can I debone breast, pound and then roll the day of baking? Would be nice if I could do it the day before.

    • Sure, Terry — either will be fine. You can even bake it a day ahead if you’d like (see reheating instructions at end of recipe). Happy Thanksgiving!

  • Hi Jen,
    Can I stuff and roll the turkey breast the night before, refrigerate, and then cook the next day? Thank you.

    • Hi Denise, Yes, that’s fine. You can even cook it a day if you’d like – it reheats beautifully.

  • I made two of these last year and will be making again for thxgiving this year. What am I thankful for this year? Your wonderful website and recipes. I love you Jenn!

    • Aww – so sweet! 😊

  • Getting brave this year and trying this. As much as the stuffing sounds great, I think I will use my family “french” hamburg, pork and mashed potato stuffing w/herbs. My question is, I am having a 20 lb turkey deboned for this, with white meat and thighs. How long should it be cooked? Should I buy a gravy supplement? And, in reading your comments about making a day ahead, doesn’t it dry it out at all/and or why is it better? With such a large bird should I cut it to do to separate rolls? Thanks in advance..I know this has to be a busy time for you and thank you for your prompt responses. Love your recipes and website!

    • Hi Linda, It’s hard to say without knowing exactly how much the breast weighs. Do you have any idea? If it’s larger than 5 pounds (w/o the bone), I would do two separate rolls. You can use this gravy recipe – there won’t be a ton of drippings but add what you can. Hope that helps!

      • Thanks so much Jenn..I haven’t weighed it yet, but it was a 20 lb bird before deboning, so it must be at least 16lbs? I will therefore do 2 rolls. Hopefully its not too big for this! Wish me luck!

  • Hi Jenn,
    Debating high heat roast bird method versus this rolled deboned breast… it’s difficult to imagine that sufficient drippings are produced with the stuffed breast to make a gravy. Would you just use some melted butter and stock for the drippings?

    • Yes, definitely. I vote for the stuffed breast!

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