A beautiful, juicy turkey breast rolled around a savory stuffing with cranberries, nuts, herbs, and vegetables, then roasted until golden and tender.
Ingredients
For the Turkey
1 large boneless turkey breast, about 3–4 lb (1.4–1.8 kg)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried thyme
½ tsp garlic powder
For the Stuffing
1 cup breadcrumbs
½ cup chopped walnuts or pecans
½ cup dried cranberries
1 small onion, finely chopped
2 cloves garlic, minced
½ cup finely chopped mushrooms
¼ cup finely chopped celery
2 tbsp fresh parsley, chopped
1 tsp fresh thyme
2 tbsp butter
½ cup chicken or turkey broth
½ tsp salt
¼ tsp black pepper
Instructions
Prepare the turkey
Preheat your oven to 350°F (175°C). Butterfly the turkey breast and gently pound it until it has an even thickness.
Prepare the stuffing
Melt the butter in a skillet over medium heat. Add the onion, celery, and mushrooms. Cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
Mix the filling
Transfer the mixture to a bowl. Add the breadcrumbs, walnuts, dried cranberries, parsley, thyme, salt, pepper, and broth. Mix until everything is well combined.
Fill the turkey
Spread the stuffing evenly over the turkey breast, leaving a small border around the edges.
Roll it up
Carefully roll the turkey tightly into a log. Tie it securely with kitchen twine in several places.
Season
Brush the outside with olive oil, then season with paprika, thyme, salt, and black pepper.
Roast
Place the turkey roll in a roasting pan and bake at 350°F (175°C) until golden and the center of the turkey reaches 165°F (74°C). For a 3–4 lb roll, this will typically take around 70–90 minutes, but use a thermometer to determine doneness.
Rest and slice
Remove from the oven and let it rest for 10–15 minutes. Remove the twine, then slice into beautiful rounds.
🍽️ Serving
Serve warm with roasted vegetables, mashed potatoes, gravy, or cranberry sauce.
✨ Juicy, flavorful, and perfect for a special family dinner!
🍗 Cranberry & Herb Stuffed Turkey Roll
