Stuffed Turkey Breast
Servings: 4 servings
Calories: 650kcal
Juicy and tender stuffed turkey breast is filled with cream cheese, sun-dried tomatoes, spinach, garlic, and fresh herbs. Make this memorable main dish for holiday hosting or an everyday meal.
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Ingredients
Turkey breast
- 3 pound turkey breast butterflied and pounded out to ¼-inch thick
- 8 ounces (225 g) cream cheese softened
- 3 cloves garlic minced
- ½ cup spinach finely chopped
- ¼ cup sundried tomatoes chopped
- 1 tablespoon parsley finely chopped
- 1 teaspoon thyme finely chopped
- 1 teaspoon rosemary finely chopped
- ½ teaspoon kosher salt
Dry rub
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon kosher salt
Butter and herb topping
- 2 tablespoons unsalted butter melted
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
- ½ teaspoon finely chopped fresh parsley
Instructions
Prep the turkey breast
- Preheat the oven to 400°F (200°F).
- Butterfly the turkey breast in half without cutting it all the way through. Put the turkey between two pieces of plastic wrap and pound out to about 1/4-inch thickness. Remove the top plastic wrap, but keep the bottom one, to help with rolling the turkey breast once stuffed.3 pound turkey breast
- In a bowl combine cream cheese, garlic, sundried tomatoes, spinach, salt, thyme, rosemary, and parsley. Mix well to combine.8 ounces cream cheese, 3 cloves garlic, ½ cup spinach, ¼ cup sundried tomatoes, 1 teaspoon thyme, 1 teaspoon rosemary, ½ teaspoon kosher salt, 1 tablespoon parsley
- Spread the cream cheese mixture over the pounded-out turkey, leaving about ½ inch around the edges uncovered.
- Using the plastic wrap, gently, but firmly roll the turkey from one long side toward the other. Secure with toothpicks to keep it rolled or tie with bakers’ twine and place in a baking dish.
Make the rub
- In a small bowl add garlic powder, smoked paprika, rosemary and salt, mix to combine. Brush on the olive oil all the sides of the turkey then rub the mix all over the sides of the turkey wrap.1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon finely chopped fresh rosemary, 1 teaspoon kosher salt, 1 tablespoon olive oil
- Place the stuffed turkey breast in the oven for 15-25 minutes to bake. (Note: If your turkey is smaller or larger than 3 pounds, you may need more or less time.
- Once the temperature reaches 160 F degrees when the thermometer is inserted into the thickest part of the turkey, switch to broil and cook for another 3-5 minutes or until browned on the outside.
- Tent the cooked turkey breast with a piece of foil and allow to rest for 5-10 minutes.
Make the butter and herb topping
- Stir together melted butter and fresh herbs and brush over the top. Remember to remove the bakers’ twine or toothpicks before slicing. Serve with mashed potatoes or your favorite side and enjoy!2 tablespoons unsalted butter, ½ teaspoon finely chopped fresh rosemary, ½ teaspoon finely chopped fresh thyme, ½ teaspoon finely chopped fresh parsley
Notes
Note 1: Make sure to use boneless turkey breast!
Note 2: I recommend using a brick of plain, full-fat cream cheese for the best taste and texture. Cream cheese from a tub won’t work well.
Storing Tips:
- To make ahead, assemble to turkey breast, wrap it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours. Bake as usual when you’re ready to eat!
- Store leftover stuffed turkey breast in an airtight container in the refrigerator for 2-3 days.
- Reheat individual slices in the oven at 350°F for 10-15 minutes, until warmed through. A low and slow warm-up is best!
- To make ahead, assemble to turkey breast, wrap it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours. Bake as usual when you’re ready to eat!
- Store leftover stuffed turkey breast in an airtight container in the refrigerator for 2-3 days.
- Reheat individual slices in the oven at 350°F for 10-15 minutes, until warmed through. A low and slow warm-up is best!
Nutrition
Servings: 1 serving
Calories: 650kcal
Carbohydrates: 9g
Protein: 78g
Fat: 35g
Sugar: 5g
Sodium: 1764mg