This sliced and stuffed turkey breast is far simpler than a classic roast turkey, takes much less time than a whole bird, and is ideal for a daily or special occasion supper for a smaller group.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup diced onion
- ½ cup diced celery
- 1 tablespoon butter
- 2 cups small dry bread cubes
- 1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)
- ½ teaspoon kosher salt
- 1 pinch ground pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- 1 cup hot chicken broth
- 1 large egg yolk
- 1 (2 1/2 to 3 pound) turkey breast half (with bones and skin)
- salt and freshly ground black pepper to taste
- 1 tablespoon melted butter for brushing
Instructions
- Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat.
- Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk; stir until evenly incorporated.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter.
- Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.
- This makes 2 large or 4 smaller portions depending on size of turkey breast. Find one that’s about 2 to 3 pounds. Be sure to use a thermometer to ensure internal doneness.
- For the stuffing, use your favorite recipe or try this one:
Nutrition Facts
| Calories | 1003 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 282 mg |
| Dietary Fiber | 4 g |
| Protein | 94 g |
| Saturated Fat | 11 g |
| Sodium | 2406 mg |
| Sugars | 10 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I purchased a discounted frozen turkey breast at Thanksgiving and due to inflation, I was looking to use it now. This did not disappoint. My stuffing was a little more moist than Chef John’s but I added some leftover rye bread and it was excellent. The husband was confused with turkey and stuffing in March but he enjoyed it and inquired about sandwiches for tomorrow’s lunch. I will definitely make this again but with preferences adjusted. Thanks, Chef John!
I have made this for Thanksgiving now two years in a row. It never disappoints…. i make no changes to the recipe listed…..
This was amazing and perfect for 2 with leftovers for 2 days. I owed the ingredients I already purchased before I found this recipe. I used a 3lb boneless skinless turkey breast that came seasoned (I didn’t realize it was seasoned when I bought it, but it all worked out) and box stuffing. I was worried the turkey would dry out since it wasn’t cooked in a bag, but it was fine. One tip, make sure your cuts are the same depth, otherwise you may push one section down and lose the turkey between the stuffing. This was delicious and I highly recommend making it.
Second year in a row that I’ve made this recipe and again it comes out great! I use the Kirkland (Costco) brand of Turkey Breast and it comes extremely juicy. Don’t think twice about using this recipe!
Very easy and inexpensive dinner. Followed recipe almost exactly, adjusted the dressing a bit. I did split the breast in half because of it’s size, put in freezer for future. Chief John’s comment about the proper knife is right on. I will be making it again
Wow! Made exactly and turned out perfectly! Super moist and flavorful. Prepared full breast, in oven 70 min, Stove Top Stuffing chicken flavor.
This recipe was OK. The turkey was dry and not that flavorful. Probably would rub some spices on the turkey breast before adding the stuffing, if I were to make it again. But I probably will not.
Awesome recipe! It’s not the best looking thing to people that are expecting a traditional looking bird. I was sceptical until we say down and starting eating. It was moist (adequately hydrated) and flavorful. I used my own seasoning. One thing make sure you ask for the breast on the bone. I’m sure it will stay together better or try and tie your breast good before you start slicing to add stuffing. All and all this dish was a success. Oh the sandwiches later were off the hook!
Followed the recipe exactly and it was delicious! Will definitely make this again and try stuffing variations. Only change I made was to use a probe thermometer with the alarm set to 160°F since I wasn’t comfortable with taking it out any earlier than that. The turkey breast reached the recommended safe temperature of 165°F as it was resting. It was still very moist and absolutely perfect!
I followed the Instructions to the letter and it was fantastic, I gotta make this again.
I was hoping for a little more moist, but it was very tasty and easy to prepare, and looked fancy! I just used a box of stuffing mix and it was enough for a large breast.
This was easy and perfect portioning. I used a boning knife to carve it. Worked like a charm. Even my leftovers were gorgeous…and you can pick the meat off the breastbone when no one is looking.
I made it using a whole turkey breast. I stuffed one side hasselbeck style and left the other side plain. It came our very good and we enjoyed it a lot. The stuffing didn’t get too mushy and had a lot of flavor from the turkey. I highly recommend watching the video because that really made cutting and stuffing it easier and there were some good tips in there for keeping the skin in tact so it would get crispy. I would make this again.
Thanksgiving dinner was only 2 of us this year. This recipe was perfect in size, ease and taste. Delicious
I made no changes and, yes, I will certainly make it again! Thank you, Chef John for another delicious recipe of yours.
I miss the thighs and drumsticks, but this is an amazing way to prepare turkey breast and stuffing. The turkey is moist and tender from the wet stuffing (I used a ciabatta stuffing from that one food-centric tv channel). It’s a little tricky to cram stuffing between the cuts in the breast, but all the overflow basted in the turkey juices and adds to the flavor. I roasted the turkey according to directions for 70 minutes.
I made this for Thanksgiving . I made up our favorite stuffing “sufficiently hydrated” of course. The breast that I used was boneless. about 2 pounds. I prepped as Chef John did. it took 70 minutes t get to temp. I let it rest about 10 minutes. It was moist and tender. And it was very very tasty. Thanks Chef John
HAVE YOU FIGURED OUT THE CARVING SECRET YET ……. ENOUGH TO POST SOME HINTS ? LOOKS DARN GOOD !
I’ve made this twice now and it’s super delicious! Very moist and flavorful. Easy to prep ahead and bake later. Highly recommend for a small Thanksgiving feast!
This is delicious! I made it just like Chef John said and it was moist and so scrumptious! Thanks again!