Cranberry Stuffed Turkey Breast Recipe tastes savory, a little sweet, and perfectly herby, with juicy turkey wrapped around a tart cranberry stuffing that feels like a mini holiday feast. It works for small gatherings, weeknight dinners that still feel special, or a scaled-down holiday main, and it usually takes about 1 hour 30 minutes from start to finish. I first made this on a Tuesday in sweatpants, so you absolutely do not need a special occasion to enjoy it.
Why Make This Cranberry Stuffed Turkey Breast Recipe at Home
This Cranberry Stuffed Turkey Breast Recipe gives you all the holiday flavors without wrestling a giant bird. You get juicy slices, a pretty spiral of stuffing, and no one fights over the white meat because everyone gets it.
You also control the salt, sweetness, and herbs, which helps if you cook for picky eaters or anyone with dietary needs. Leftovers slice easily for sandwiches, salads, or quick lunches, so the effort pays off for days.
My family asked me to make this Cranberry Stuffed Turkey Breast Recipe again before they even finished their plates, and not a single slice stayed on the serving platter ★★★★★
Ingredients You Need
Turkey
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1 whole boneless turkey breast, about 2 to 2.5 pounds, skin on
- Ask the butcher to butterfly it if you feel nervous about knife work.
- If you only find turkey breast cutlets, you can layer and tie them together, but the roll will look smaller.
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2 tablespoons olive oil or avocado oil
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried thyme or Italian seasoning
Cranberry stuffing
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2 tablespoons butter
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1 tablespoon olive oil
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1 small onion, finely diced
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2 celery stalks, finely diced
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2 cloves garlic, minced
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1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
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1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
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1/2 teaspoon kosher salt, plus more to taste
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1/4 teaspoon black pepper
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1 cup fresh or frozen cranberries
- If you only have dried cranberries, use 2/3 cup and add 2 tablespoons water or orange juice.
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1/4 cup orange juice or chicken broth
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2 tablespoons brown sugar or maple syrup
- Use less if you prefer a more tart cranberry filling.
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2 cups fresh bread cubes, from a sturdy bread
- Day old bread works best and absorbs flavor well.
- Use gluten free bread if needed.
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1/4 cup chopped pecans or walnuts, optional
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1/4 cup chopped fresh parsley
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1 egg, lightly beaten, to bind the stuffing
Pantry shortcuts and notes
- You can use canned whole berry cranberry sauce instead of fresh cranberries. Use 3/4 cup and skip the brown sugar.
- Pre chopped onion and celery from the produce section save time and keep dishes minimal.
- Use poultry seasoning instead of separate herbs if you want a shortcut.
- Boxed stuffing mix works in a pinch. Prepare it with less liquid so it stays firm enough to roll.
Equipment
- Large cutting board
- Sharp chef’s knife
- Meat mallet or rolling pin
- Large skillet
- Mixing bowl
- Kitchen twine
- Instant read thermometer
- Roasting pan or oven safe skillet
- Aluminum foil
- Small saucepan, if you plan to make a quick pan sauce or gravy
Tips & Mistakes
- Pat the turkey breast very dry so the seasoning sticks and the surface browns nicely.
- Butterfly the turkey slowly and keep your hand flat on top so you avoid cutting through the meat.
- Pound the turkey to an even thickness so it rolls easily and cooks evenly.
- Do not overfill the turkey with stuffing or it will squeeze out while you roll and tie it.
- Chill the stuffing slightly before you spread it so it feels firm and not soupy.
- Roll the turkey tightly but gently so you keep the stuffing inside without tearing the meat.
- Tie with kitchen twine every 1.5 to 2 inches so the roll holds its shape.
- Season the outside of the roll generously, since it flavors every slice.
- Roast until the thickest part hits 160 to 165 degrees F, then rest it so the juices settle.
- Slice with a very sharp knife so you keep the cranberry stuffing spiral neat and pretty.
How to Make Cranberry Stuffed Turkey Breast Recipe
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Season with salt.
Step 2: Prepare and butterfly the turkey breast
Place the turkey breast skin side down on a large cutting board. Hold your knife parallel to the board and slice into the thickest side, stopping about 1 inch before you cut through. Open it like a book and spread it flat.
Cover the turkey with plastic wrap and gently pound it with a meat mallet or rolling pin. Aim for an even thickness of about 1/2 to 3/4 inch. Season both sides with salt, pepper, garlic powder, onion powder, and dried thyme.
Step 3: Cook the cranberry stuffing
Heat butter and olive oil in a large skillet over medium heat. Add onion and celery, then cook until they soften and turn translucent, about 6 to 8 minutes. Stir in garlic, thyme, rosemary, salt, and pepper, and cook 1 to 2 minutes until the mixture smells fragrant.
Add cranberries and orange juice or broth. Stir in brown sugar or maple syrup and cook until the cranberries soften and some burst, about 5 minutes. Turn off the heat, then add bread cubes, nuts if you use them, and parsley, and toss until the bread absorbs the liquid.
Taste and adjust salt and sweetness. Let the mixture cool for about 5 to 10 minutes, then stir in the beaten egg. The stuffing should feel moist but not soggy; add a few extra bread cubes if it seems too wet.
Step 4: Stuff and roll the turkey breast
Preheat your oven to 375 degrees F. Line a roasting pan with foil or lightly oil an oven safe skillet. Lay the butterflied turkey breast flat, skin side down, with the long side facing you.
Spread the cranberry stuffing evenly over the turkey, leaving about a 1 inch border on all sides. Start at one long side and roll the turkey up tightly over the stuffing, like a jelly roll. Position the roll seam side down.
Tie the roll with kitchen twine every 1.5 to 2 inches. Rub the outside with olive oil and sprinkle with a little more salt, pepper, and herbs. Place the stuffed turkey breast in the prepared pan.
Step 5: Roast the stuffed turkey breast
Place the pan in the oven and roast for 45 to 60 minutes. Check the internal temperature in the thickest part of the roll. Pull it from the oven when it reaches 160 to 165 degrees F.
If the skin browns too quickly, tent the top loosely with foil. Let the turkey rest on a cutting board for at least 10 to 15 minutes. This rest time keeps the juices inside and helps the stuffing set.
Step 6: Slice and serve
Remove the kitchen twine carefully. Use a sharp knife to slice the Cranberry Stuffed Turkey Breast Recipe into 1/2 to 3/4 inch thick rounds. Wipe the knife with a warm cloth between cuts if the stuffing sticks.
Spoon any pan juices over the slices or whisk them with a little broth and a knob of butter for a quick sauce. Arrange the slices on a platter with extra cranberries or herbs for color. Serve warm and enjoy the cranberry swirl in every slice.
Variations I've Tried
I swap the cranberries for a mix of dried cherries and apricots when I want a slightly sweeter stuffing. I also tried a version with cooked wild rice mixed into the bread cubes, which added a nice chewy texture and nutty flavor. Sometimes I skip nuts and add chopped sautéed mushrooms for a more earthy, savory twist.
You can season the outside of the turkey with smoked paprika and a touch of cumin for a subtle smoky note. I also like a version with crumbled cooked sausage in the stuffing for a heartier main dish. If you cook for someone who avoids gluten, use gluten free bread and check your broth and seasonings.
How to Serve Cranberry Stuffed Turkey Breast Recipe
Serve slices of Cranberry Stuffed Turkey Breast Recipe with mashed potatoes, roasted sweet potatoes, or simple buttered noodles. Add a green side like roasted green beans, sautéed spinach, or a crisp salad with apples and pecans. Spoon warm pan juices or a light turkey gravy over the top for extra moisture and flavor.
You can also serve it with cranberry sauce on the side if you want more tart sweetness. Leftover slices taste great cold over mixed greens with a simple vinaigrette for an easy lunch.
How to store
- Store leftover Cranberry Stuffed Turkey Breast Recipe in an airtight container in the fridge for up to 3 to 4 days.
- Chill slices in a single layer first, then stack them with parchment between layers so they do not stick.
- Freeze tightly wrapped slices in a freezer safe bag for up to 2 months, and label with the date.
- Reheat in a covered baking dish at 325 degrees F with a splash of broth until warm, about 15 to 20 minutes, so the turkey stays juicy.
- For quick single portions, reheat slices in the microwave at 50 percent power in short bursts, covered, with a little broth or water.
Cranberry Stuffed Turkey Breast Recipe
Ingredients
Instructions
- Place the turkey breast skin side down on a large cutting board. Hold your knife parallel to the board and slice into the thickest side, stopping about 1 inch before you cut all the way through, then open it like a book.
- Cover the turkey with plastic wrap and gently pound it with a meat mallet or rolling pin until it is an even 1/2 to 3/4 inch thickness.
- Season both sides of the turkey evenly with kosher salt, black pepper, garlic powder, onion powder, and dried thyme or Italian seasoning. Set aside while you prepare the stuffing.
- Heat the butter and olive oil in a large skillet over medium heat. Add the diced onion and celery and cook until softened and translucent, about 6 to 8 minutes.
- Stir in the minced garlic, thyme, rosemary, kosher salt, and black pepper. Cook for 1 to 2 minutes, until fragrant.
- Add the cranberries and orange juice or chicken broth. Stir in the brown sugar or maple syrup and cook until the cranberries soften and some burst, about 5 minutes.
- Remove the skillet from the heat. Add the bread cubes, chopped nuts if using, and parsley, tossing until the bread absorbs the liquid and the mixture is evenly moistened.
- Taste and adjust salt and sweetness as needed. Let the mixture cool for 5 to 10 minutes, then stir in the lightly beaten egg. The stuffing should be moist but not soggy; add a few extra bread cubes if it seems too wet.
- Preheat the oven to 375°F (190°C). Line a roasting pan with foil or lightly oil an oven-safe skillet.
- Lay the butterflied turkey breast flat, skin side down, with the long side facing you. Spread the cranberry stuffing evenly over the surface, leaving a 1-inch border on all sides.
- Starting from one long side, roll the turkey up tightly over the stuffing, like a jelly roll, keeping the stuffing inside as you go. Position the roll seam side down in the pan.
- Tie the roll with kitchen twine every 1.5 to 2 inches to help it keep its shape. Rub the outside with a little olive oil and sprinkle with additional salt, pepper, and herbs if desired.
- Roast the stuffed turkey breast for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of the roll registers 160°F to 165°F (71°C to 74°C). If the skin browns too quickly, tent it loosely with foil.
- Transfer the turkey to a cutting board and let it rest for 10 to 15 minutes so the juices redistribute and the stuffing sets.
- Remove the kitchen twine carefully. Use a very sharp knife to slice the stuffed turkey breast into 1/2- to 3/4-inch thick rounds, wiping the knife with a warm cloth between cuts if the stuffing sticks.
- Spoon any pan juices over the slices or whisk them with a little broth and a knob of butter in a small saucepan for a quick sauce. Serve warm, enjoying the cranberry swirl in each slice.
Notes
Approximate per serving (about 1/6 of recipe): 420 calories; fat 20 g; saturated fat 6 g; carbohydrates 25 g; fiber 3 g; sugars 10 g; protein 34 g; sodium 650 mg. Values will vary based on specific ingredients, bread type, and portion size.
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