Martha Stewart Stuffed Turkey Breast

Martha Stewart Stuffed Turkey Breast is an easy holiday dinner where butterflied turkey gets rolled around sausage and sour cherry stuffing, then roasted in butter. This Thanksgiving crowd pleaser feeds eight with a golden stuffing spiral in every thick slice.

Serve it sliced alongside cranberry sauce and roasted fall vegetables for a dinner party. The cheesecloth wrap keeps the roll from unraveling and presses the turkey skin crisp against the meat.

Martha Stewart Stuffed Turkey Breast

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

1

hour 

15

minutes

Calories

420

kcal

A tender butterflied turkey roll with savory sausage and tart sour cherry filling, crisp golden skin, and a beautiful spiral in every thick slice.

Ingredients

• 1 boneless turkey breast half (2 ½ to 3 pounds)
  

• Coarse salt and freshly ground pepper
  

• Sausage and Sour-Cherry Stuffing
  

• 6 tablespoons (¾ stick) unsalted butter, room temperature
  

• Fresh oregano sprigs, for garnish
  

Directions

• Heat the oven: Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down) and lay it flat on the cutting board.
• Butterfly the turkey: Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage.
• Pound and season: Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is a uniform thickness (about 1/2 inch). Season with salt and pepper.
• Fill and roll: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Roll in a piece of cheesecloth and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, and rub butter evenly all over cheesecloth.
• Roast the turkey: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 70 to 80 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
• Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4-inch thick. Serve garnished with oregano.

Tools for this recipe

• ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, Olicity grade 90 cheesecloth. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make stuffed turkey breast ahead of time?

You can assemble and roll the turkey breast up to 24 hours before roasting. Wrap the cheesecloth-covered roll tightly in plastic wrap and refrigerate. Pull it out 30 minutes before cooking so it comes closer to room temperature, which helps it cook evenly.

What cut of turkey is best for stuffing and rolling?

A boneless turkey breast half, 2 1/2 to 3 pounds, works best because it butterflies cleanly into a flat sheet. Bone-in breasts need deboning first, which adds time and can leave uneven thickness. Ask your butcher to remove the bone if you can only find bone-in.

What can I use instead of cheesecloth?

Kitchen twine alone works if you tie it at 1-inch intervals to hold the roll together, though you lose some skin crispness. Cotton cooking string or even unwaxed dental floss will hold the shape in a pinch. The cheesecloth does the best job of pressing the skin flat against the meat while it roasts.

How do I know when stuffed turkey breast is done?

An instant-read thermometer in the center should hit 155 degrees after 70 to 80 minutes at 400 degrees. During the 10-minute rest, carryover heat brings it to 165, which is the safe temperature for turkey. If you slice too early and the center looks pink, return the whole roll to the oven for 10 more minutes.

How long does stuffed turkey breast keep in the fridge?

Stored in an airtight container, leftover sliced turkey breast keeps for 3 to 4 days in the fridge. Reheat slices gently in a 300-degree oven for 10 minutes with a splash of chicken broth to prevent drying. The stuffing inside stays moist longer than plain turkey because the sausage fat insulates it.