Much easier than a traditional roast turkey, this sliced and stuffed turkey breast takes far less time than a whole bird, and it's perfect for an everyday or holiday dinner for a smaller group.

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
additional:
25 mins
total:
1 hr 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Basic Stuffing:
Turkey Breast:

Directions

Instructions Checklist
  • Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat.

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  • Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk; stir until evenly incorporated.

  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

  • Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter.

  • Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.

Chef's Notes:

This makes 2 large or 4 smaller portions depending on size of turkey breast. Find one that's about 2 to 3 pounds. Be sure to use a thermometer to ensure internal doneness.

For the stuffing, use your favorite recipe or try this one:
Pecan and Apricot Sourdough Bread Stuffing

Nutrition Facts

1003 calories; protein 93.5g; carbohydrates 79.4g; fat 31.4g; cholesterol 281.6mg; sodium 2405.5mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2017
This is delicious! I made it just like Chef John said and it was moist and so scrumptious! Thanks again! Read More
(4)

Most helpful critical review

Rating: 3 stars
03/21/2020
Very easy and inexpensive dinner. Followed recipe almost exactly, adjusted the dressing a bit. I did split the breast in half because of it's size, put in freezer for future. Chief John's comment about the proper knife is right on. I will be making it again Read More
22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/06/2017
This is delicious! I made it just like Chef John said and it was moist and so scrumptious! Thanks again! Read More
(4)
Rating: 5 stars
07/14/2018
I ve made this twice now and it s super delicious! Very moist and flavorful. Easy to prep ahead and bake later. Highly recommend for a small Thanksgiving feast! Read More
(3)
Rating: 4 stars
11/20/2018
HAVE YOU FIGURED OUT THE CARVING SECRET YET. ENOUGH TO POST SOME HINTS? LOOKS DARN GOOD! Read More
(3)
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Rating: 5 stars
11/23/2018
I made this for Thanksgiving. I made up our favorite stuffing "sufficiently hydrated" of course. The breast that I used was boneless. about 2 pounds. I prepped as Chef John did. it took 70 minutes t get to temp. I let it rest about 10 minutes. It was moist and tender. And it was very very tasty. Thanks Chef John Read More
(1)
Rating: 5 stars
11/11/2019
I followed the Instructions to the letter and it was fantastic I gotta make this again. Read More
(1)
Rating: 5 stars
11/27/2018
Thanksgiving dinner was only 2 of us this year. This recipe was perfect in size, ease and taste. Delicious Read More
(1)
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Rating: 3 stars
03/21/2020
Very easy and inexpensive dinner. Followed recipe almost exactly, adjusted the dressing a bit. I did split the breast in half because of it's size, put in freezer for future. Chief John's comment about the proper knife is right on. I will be making it again Read More
Rating: 5 stars
11/29/2019
Followed the recipe exactly and it was delicious! Will definitely make this again and try stuffing variations. Only change I made was to use a probe thermometer with the alarm set to 160 F since I wasn t comfortable with taking it out any earlier than that. The turkey breast reached the recommended safe temperature of 165 F as it was resting. It was still very moist and absolutely perfect! Read More
Rating: 5 stars
11/14/2020
Second year in a row that I've made this recipe and again it comes out great! I use the Kirkland (Costco) brand of Turkey Breast and it comes extremely juicy. Don't think twice about using this recipe! Read More
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