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Stuffed Roasted Turkey Breast with Cranberries and Pistachios Recipe

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4.1 from 74 reviews

This delicious stuffed roasted turkey breast features a flavorful brine, a savory stuffing of bread, cranberries, and pistachios, and a perfectly roasted turkey roll. Ideal for special occasions or a comforting family meal, it offers tender, juicy turkey with a delightful blend of herbs and seasonings.

Ingredients

For the Brine

  • 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

Main Ingredients

  • 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. Prepare the brine: In a large stock pot, combine water, maple syrup, kosher salt, fresh thyme, bay leaves, crushed garlic cloves, and black peppercorns. Bring to a boil and cook until the salt dissolves completely. Remove the pot from heat and let the brine cool to room temperature, then refrigerate until cold.
  2. Brine the turkey: Once the brine is fully cooled, submerge the turkey breast in it and refrigerate overnight to allow the flavors to penetrate and tenderize the meat.
  3. Cook the onion: When ready to cook, remove the turkey from the brine and pat it dry with paper towels. In a skillet, melt 1 tablespoon of butter and cook the chopped onion until translucent, then let it cool.
  4. Make the stuffing: Break the stale bread into small pieces and place into a mixing bowl. Add dried cranberries, pistachios, poultry seasoning, salt, pepper, white wine or chicken broth, and the cooled cooked onion. Stir well to combine all ingredients into a cohesive stuffing mixture.
  5. Prepare the turkey breast: Preheat your oven to 400°F (200°C). Lay the turkey breast skin side down on a large cutting board. Cover it with plastic wrap and pound it with a kitchen mallet to flatten to an even thickness, making the breast longer than wide.
  6. Stuff and roll the turkey: Spread the stuffing lengthwise along the flattened turkey breast, leaving the skin side to cover the outside when rolled. Roll the turkey breast tightly into a long, narrow roll or a shorter, thicker roll, depending on your preference. Secure the rolled turkey breast by sliding twine underneath and tying it tightly in 3-4 places.
  7. Season and roast: Place the stuffed turkey breast in a small roasting pan. Rub the outside with olive oil and evenly massage poultry seasoning or herbs de Provence over the surface. Avoid adding extra salt to prevent over-seasoning. Roast in the preheated oven for about 1 hour and 30 minutes, or until a thermometer inserted into the thickest part reads 165°F (74°C).
  8. Rest and serve: Remove the turkey from the oven and let it rest for 10 minutes to retain juices. Slice the stuffed turkey breast and serve with mashed potatoes, vegetables, and your favorite gravy for a comforting meal.

Notes

  • The brining process helps the turkey retain moisture and enhances flavor, so don’t skip the overnight soak.
  • Use a meat thermometer to ensure the turkey is cooked safely and perfectly to 165°F.
  • Rolling the turkey breast tightly and securing with twine helps the stuffing stay inside and promotes even cooking.
  • For easier slicing, allow the turkey to rest before cutting.
  • You can substitute pistachios with walnuts or pecans if preferred.
  • If white wine is not available, chicken broth is a suitable alternative for moistened stuffing.

Find it online: https://justsosavory.com/stuffed-roasted-turkey-breast-with-cranberries-and-pistachios-recipe/