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Cranberry Stuffed Turkey Breasts
November 25, 2011

I try to make a recipe the way it's written the first time, and in doing so, this was a bit of a disappointment. By first browning the turkey, the skin turned out tough, and it was difficult to slice. There was no basting liquid to keep it moist. I took it out of the oven at 45 minutes, and it was totally overcooked. I like the combination of flavors, so I'll try this again with modifications. I will not brown it on the stove top, but will rub the turkey breast with some butter. I will add some broth and a little white wine to the pan, cook it at a higher temperature initially to brown, cover it with foil, then lower the temperature, baste it often, and start checking for doneness at 25-30 minutes. This is a good recipe, but IMO, the cooking instructions are not correct. Served this for Thanksgiving, and although it didn't turn out as expected, the presentation is very nice, and it was not a total failure.

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