Table Of Contents
Table of Contents
The holidays are magical, but cooking a giant whole turkey? That’s often more stress than joy. This year, simplify your festive feast without sacrificing a single ounce of flavor or elegance. Meet your new holiday hero: the Christmas Stuffed Turkey Breast.
This Christmas Stuffed Turkey Breast recipe transforms a simple boneless turkey breast into a stunning, uniform Rolled Turkey Breast that is guaranteed to be juicy every time. It’s filled with a vibrant, intensely aromatic Cranberry Herb Stuffing that captures every quintessential flavor of the season—tart cranberries, earthy sage, fragrant rosemary, and savory breadcrumbs.
Why do we love this method? Because it’s fast, carves like a dream, and ensures a moist, flavorful result that’s perfect for smaller gatherings or as an elegant centerpiece on your holiday table. Forget dry white meat and uneven cooking times. We’re going to walk you through the simple technique of butterflying and rolling the breast, guaranteeing that the stuffing stays moist and the turkey remains succulent. Get ready to impress your guests and reclaim your sanity this holiday season!
Why You’ll Love This Holiday Christmas Stuffed Turkey Breast Dinner Solution
Choosing a Christmas Stuffed Turkey Breast over a whole bird offers huge advantages, making it the superior choice for a stress-free Holiday Turkey Dinner.
- Flawless Juiciness: The process of butterflying, stuffing, and rolling the turkey breast ensures a uniform thickness. This prevents the edges from overcooking and drying out before the center is done, resulting in incredibly Juicy Turkey Breast every single time.
- Carving Made Simple: No wrestling with bones! This Boneless Turkey Roll slices into perfect, elegant pinwheels that showcase the beautiful cranberry-herb stuffing, making presentation effortless and impressive.
- Faster Cook Time: A stuffed breast cooks in a fraction of the time compared to a whole turkey, freeing up your oven and allowing you to spend less time basting and more time enjoying the festivities.
- The Best Part of the Meal, Guaranteed: The stuffing isn’t just a side dish; it’s baked directly into the meat, absorbing all the savory turkey juices and ensuring every slice is packed with flavor.
- Perfectly Portioned: This recipe is ideal for gatherings of 4 to 8 people, eliminating massive amounts of leftover meat (unless, of course, you want them for sandwiches!).
How to Make This Christmas Stuffed Turkey Breast
This Christmas Stuffed Turkey Breast recipe focuses on creating a flavorful, moist stuffing that acts as an internal self-baster for the turkey.
The Festive Ingredients You’ll Need
For the Cranberry Herb Stuffing:
- Bread: 2 cups cubed, day-old bread (French or sourdough work best)
- Fat: 2 Tbsp Unsalted Butter
- Aromatics: 21 cup diced Yellow Onion, 21 cup diced Celery
- Herbs: 1 Tbsp fresh Sage, chopped; 1 Tbsp fresh Thyme, chopped; 1 tsp fresh Rosemary, chopped
- Fruit: 21 cup dried Cranberries (or dried cherries)
- Liquid: 41 cup Chicken or Turkey Broth
- Binding: 1 small Egg, lightly beaten
- Seasoning: Kosher Salt and Freshly Ground Black Pepper
For the Boneless Turkey Roll:
- Turkey: 1 (3-4 lb) boneless, skin-on Turkey Breast (ask your butcher to butterfly it, or do it yourself—instructions below!)
- Basting Fat: 2 Tbsp Softened Butter, mixed with 1 tsp dried paprika, salt, and pepper
- Liquid: 21 cup White Wine or extra Turkey Broth
Step-by-Step Instructions
Follow these steps precisely for a perfect Rolled Christmas Stuffed Turkey Breast with moist, cooked stuffing.
Step 1: Prepare the Stuffing
- Sauté: Melt butter in a skillet over medium heat. Add onion and celery; cook until soft, about 5−7 minutes. Stir in the fresh sage, thyme, and rosemary for the last minute until fragrant. Remove from heat.
- Combine: In a large bowl, combine the bread cubes, sautéed vegetables, dried cranberries, and the beaten egg.
- Moisten: Pour in the chicken broth and mix gently until the bread is just moistened. The stuffing should be wet enough to hold its shape but not soggy. Season with salt and pepper to taste. Set aside.
- Butterfly: If your turkey breast is not already boneless and butterflied, place it skin-side down. Using a sharp knife, start at the thickest side and slice horizontally through the center, but do not cut all the way through. Open the breast like a book.
- Pound: Cover the turkey with plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the meat until it is an even 21-inch thick rectangle. This ensures even cooking.
- Season: Season the inside surface generously with salt and pepper.
Step 3: Stuff and Roll the Breast
- Spread: Spread the stuffing mixture evenly over the entire turkey surface, leaving a 1-inch border around all sides.
- Roll: Starting with a long side, tightly roll the turkey into a log. The stuffing should be completely encased. Place the log seam-side down.
- Tie: Secure the roll using kitchen twine, tying it tightly at 1-inch intervals to maintain the shape during cooking.
Step 4: Roast the Christmas Stuffed Turkey Breast
- Preheat: Preheat your oven to 375∘F (190∘C).
- Prep: Place the Herb Stuffed Turkey in a roasting pan. Rub the entire exterior (the skin) with the softened, seasoned butter mixture. Pour the white wine or extra broth into the bottom of the roasting pan.
- Roast: Roast for approximately 60−80 minutes.
- Temperature Check (Crucial Safety Step): Use a meat thermometer to check the internal temperature in two places: the thickest part of the turkey meat, and the center of the stuffing. Both must register a minimum of 165∘F (74∘C).
Step 5: Rest and Serve Remove the turkey from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15 minutes. This resting period allows the juices to redistribute, guaranteeing the most succulent, juicy turkey. Remove the twine before slicing and serving.
Tips for Success: The Secret to a Juicy Christmas Stuffed Turkey Breast
- Always Use an Instant-Read Thermometer: For any stuffed poultry, relying on cooking time alone is risky. For optimal safety and juiciness, the turkey meat and the center of the stuffing must both reach 165∘F. We cannot stress this enough! The USDA Food Safety and Inspection Service provides detailed guidance on the safe internal temperatures for stuffed poultry.
- The Butter Rub is Your Baste: The paprika-herb butter rubbed over the skin not only adds gorgeous color and flavor but essentially self-bastes the meat. As the butter melts, it bastes the turkey continuously.
- Mastering Holiday Logistics: When you have a Christmas Stuffed Turkey Breast in the oven, you free up valuable space on your stovetop. If you are cooking for a crowd, save your time and oven space by using a different appliance for a side dish or even another main. For instance, our incredibly convenient Crock Pot Bucket Steak is a genius way to handle another main dish with zero oven usage, making your holiday meal planning significantly less stressful.
- Keep the Skin On: If possible, purchase a turkey breast with the skin on. The skin provides a protective layer, helping the meat underneath stay moist and juicy, and it browns beautifully for the ultimate presentation.
The Best Variations and Stuffing Swaps
While the Cranberry Herb Stuffing is a classic pairing for this Christmas Stuffed Turkey Breast, there are many ways to customize the flavor profile.
- Sausage and Apple: For a richer, more savory roll, add 1/2 pound of cooked, crumbled mild Italian sausage and 1/2 cup of diced, sautéed apple to the bread stuffing mixture.
- Spinach and Feta: Create a Mediterranean-inspired stuffing by replacing the cranberries and most of the bread with 1 cup of sautéed spinach (excess water squeezed out) and 1/2 cup of crumbled feta cheese. Add a little extra garlic and oregano.
- Mushroom and Wild Rice: For an earthy, gluten-free option, replace the bread cubes with a mixture of cooked wild rice, sautéed mushrooms, and chopped toasted pecans. Ensure the rice mixture is well-seasoned and slightly moist before rolling.
- Pancetta Wrapped: If you used a skinless breast, wrap the entire rolled turkey log in thin slices of pancetta or bacon before roasting. This technique, called barding, adds fat, moisture, and incredible flavor while ensuring a perfectly crisp exterior.
Serving Suggestions: Completing the Holiday Dinner
A stunning Christmas Stuffed Turkey Breast deserves side dishes that complement its vibrant flavor profile without overshadowing it.
- The Essential Gravy: A rich, savory gravy is crucial. Use the drippings and any wine/broth left in the roasting pan. Deglaze the pan with extra broth, thicken with a cornstarch slurry or roux, and season generously.
- Classic Comforts: Pair the turkey roll with the holiday classics that are expected, such as Creamy Mashed Potatoes and a Sweet Potato Casserole topped with pecans.
- Bright & Green Sides: Since the turkey is so rich, balance the plate with light, earthy vegetables. Try simple roasted Brussels sprouts tossed with balsamic glaze and toasted walnuts, or green beans sautéed with garlic and lemon zest.
- Cranberry Sauce Upgrade: Even though cranberries are in the stuffing, a side of homemade cranberry sauce or a tart cranberry-orange relish provides necessary acidity to cut through the richness of the meat and stuffing.
FAQs About the Christmas Stuffed Turkey Breast
Can I prepare the stuffed turkey breast ahead of time?
Yes, you can assemble the entire Christmas Stuffed Turkey Breast (stuff, roll, and tie) up to 24 hours in advance. Place the tied log on the roasting pan, cover it tightly with plastic wrap, and refrigerate. Remove it from the fridge about one hour before baking to let it come up to room temperature, which encourages more even cooking.
What if I can’t find a boneless, skin-on turkey breast?
If you can only find a boneless, skinless breast, that’s fine! The Herb Stuffed Turkey will still be delicious. To compensate for the lack of skin and fat, we highly recommend wrapping the entire log tightly in thin strips of bacon or prosciutto before roasting. This locks in moisture and adds a savory crust.
How do I slice the Christmas Stuffed Turkey Breast roll perfectly?
The key is to rest the turkey for the full 15 minutes before slicing. Use a long, sharp carving knife. Gently remove all the butcher’s twine, then slice the roll into thick, 1-inch pieces. Slicing too thin will cause the stuffing to fall out.
How long should I roast a 3 lb stuffed turkey breast?
At 375∘F, a 3-lb breast will take approximately 60−70 minutes. A 4-lb breast will take 70−80 minutes. However, always rely on your thermometer, not the clock. The internal temperature must be 165∘F in both the turkey and the stuffing.
Final Thoughts: Elegance Made Easy
This Christmas Stuffed Turkey Breast recipe is the perfect holiday compromise: all the celebratory flavors of a classic feast, condensed into an elegant, easy-to-manage, and foolproof roast. It simplifies your cooking without sacrificing the “wow” factor.
From the first slice that reveals the beautiful Cranberry Herb Stuffing spiral to the last bite of perfectly juicy meat, this is a dish that proves holiday cooking can be both magnificent and stress-free.
Give this recipe a try this holiday season and let us know in the comments how your guests reacted to your show-stopping Boneless Turkey Roll!
Christmas Stuffed Turkey Breast
Equipment
- skillet
- mixing bowl
- roasting pan
- kitchen twine or toothpicks
- meat thermometer
Ingredients
- 1 large boneless turkey breast (about 2–3 lbs), butterflied and pounded flat
- 2 tbsp olive oil
- 1 cup fresh breadcrumbs
- 1/2 cup dried cranberries, chopped
- 1/2 cup chopped walnuts (or pecans)
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a roasting pan with olive oil.
- In a skillet, heat 1 tablespoon of olive oil. Sauté onion and garlic until softened, about 5 minutes.
- In a mixing bowl, combine breadcrumbs, cranberries, walnuts, Parmesan, parsley, thyme, rosemary, salt, pepper, and chicken broth. Stir in the sautéed onion and garlic to form stuffing mixture.
- Lay the turkey breast flat, skin-side down. Spread the stuffing evenly over the surface, leaving a 1-inch border.
- Roll the turkey breast tightly from one side and secure with kitchen twine or toothpicks.
- Rub the outside with remaining olive oil and season with additional salt and pepper.
- Place in roasting pan and bake for 75–90 minutes, until internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before slicing. Serve warm with holiday side dishes.