Turkey Breast With Stuffing

By Pierre Franey

Total Time
1 hour 15 minutes
Rating
3(51)
Notes
Read community notes

Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.

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Ingredients

Yield:6 servings
  • Salt and freshly ground white pepper to taste
  • 1teaspoon ground cumin
  • 1teaspoon ground coriander
  • 2teaspoons fresh chopped thyme leaves, or 1 teaspoon dried
  • 1fresh turkey breast with ribs and wings, about 4 pounds
  • 2medium-size whole onions, peeled, about ⅓ pound
  • 2large garlic cloves, peeled
  • 1bay leaf
  • 2tablespoons vegetable oil
  • 1½cups chicken broth, fresh or canned
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

670 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 85 grams protein; 1093 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees.

  2. Step 2

    In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.

  3. Step 3

    Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.

  4. Step 4

    Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.

  5. Step 5

    Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.

  6. Step 6

    Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.

  7. Step 7

    Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.

Ratings

3 out of 5
51 user ratings
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Cooking Notes

Sandra

Where's the stuffing????

sueburrill

Step 4 add broth to pan. Step 6, remove fat, add broth???

barbara

I used a 3lb turkey breast. The cooking method was perfect. Timing was a little off but close. I will use it again.

Harriet L

A 5 lb turkey breast took WAY longer than the recipe!

mrussell

This turkey needs to cook longer.

Sandra

Where's the stuffing????

Boxplayer

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