The holidays are a time for cherished traditions, and for many families, that means roasting a beautifully bronzed turkey as the centerpiece of the festivities. However, cooking a whole turkey can be daunting, and often results in a lot of wasted leftovers. That’s why roasting just a bone-in turkey breast is such a great option for smaller gatherings. With less meat to cook, you can focus your efforts on flawlessly roasting the breast and stuffing it with your favorite flavors.
Stuffing a bone-in turkey breast may seem intimidating, but it’s actually quite simple with the right techniques. Follow these steps to master the method and impress your guests with tender, juicy meat and delightfully moist stuffing.
Step 1: Prepare the Turkey Breast
The first step is getting your bone-in turkey breast ready to stuff While you can use either a fresh or frozen breast, make sure to plan ahead if using frozen so you have time to safely thaw it in the refrigerator for a couple days.
Once thawed, pat the turkey breast dry and remove the skin, laying it out flat. Then, lightly season the inside and outside of the breast with salt, pepper, and any other aromatics you desire. Herbs like sage, thyme, and rosemary pair beautifully with turkey.
Step 2: Craft the Stuffing
Now comes the fun part – making your stuffing! The flavors are totally up to you. Some classic options are an apple-sage stuffing, sausage and cornbread stuffing, or a wild rice stuffing with cranberries and pecans.
Aim for a slightly drier consistency than you normally would with stuffing that’s baked separately The turkey breast will release juices and moisten it as it cooks,
Step 3: Stuff and Tie the Breast
Spoon your stuffing evenly into the cavity of the turkey breast. Take care not to overstuff as you want room for the stuffing to expand a bit during cooking.
Next, pull the skin over the stuffing and tie the breast into a uniform shape with butcher’s twine. This helps ensure even cooking and a compact, easy-to-carve result.
Step 4: Roast the Stuffed Breast
Place the stuffed breast in a roasting pan and cook at 350°F, allowing about 15-20 minutes per pound. Baste with melted butter or turkey broth every 30 minutes for maximum moisture and flavor.
Use an instant-read thermometer to test for doneness, aiming for 165°F at the thickest part of the breast. The stuffing should reach at least 165°F as well.
Step 5: Rest, Carve and Serve
Once cooked through, transfer the breast to a cutting board and tent with foil. Letting it rest for 15-20 minutes allows the juices to reabsorb back into the meat.
To serve, remove the twine and carve the turkey into slices. Be sure to scoop out plenty of the delectable stuffing to enjoy alongside the juicy, seasoned turkey meat.
Stuffing and roasting a bone-in turkey breast results in a beautiful centerpiece worthy of any special meal. Just follow these simple steps for the perfect blend of moist, flavorful meat and rich, turkey-infused stuffing. Your guests will be impressed by your culinary skills!
Frequently Asked Questions About Stuffing a Turkey Breast
What style of stuffing works best?
Any stuffing that holds its shape when baked will work beautifully. Focus on dried bread cubes or wild rice as a base versus very soft, fresh bread. Add chunky mix-ins like sausage, dried fruits, nuts or vegetables.
Should I brine the turkey breast first?
Brining is optional, but highly recommended. Soaking the breast in a saltwater solution before cooking enhances moisture and flavor. Brine for 12-24 hours in the refrigerator.
How much stuffing will a bone-in breast hold?
Plan on about 1/2 to 3/4 cup of stuffing per pound of turkey. So a 3 to 5-pound breast would hold around 2 to 4 cups of stuffing.
What’s the best way to season the turkey breast?
For maximum flavor, season under the skin as well as over it. Blend 1-2 teaspoons each of dried herbs like sage, thyme and rosemary with salt and pepper.
Should I roast the breast on a rack?
Yes, placing the breast on a rack over a roasting pan allows air circulation for crispier skin. The pan catches any drips for making gravy.
Is it safe to stuff the breast in advance?
For food safety, it’s best to stuff right before roasting. If you do stuff it early, refrigerate and roast immediately once ready to cook. Never leave stuffed meat sitting at room temperature.
How can I ensure the stuffing cooks thoroughly?
Test the internal temperature of both breast and stuffing with a meat thermometer for a safe 165°F. If the breast is nearly done but stuffing needs longer, remove breast and return pan to oven.
Can I use the leftovers for sandwiches?
Absolutely! Sliced turkey breast and stuffing makes incredible sandwiches. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat thoroughly to 165°F.
With the right techniques and some creativity with flavors, a stuffed bone-in turkey breast is sure to be the star of your holiday table. Impress your family and friends with your mastery of this classic cooking method.
