Roasted Thanksgiving Turkey Breast + Stuffing
Craving Thanksgiving Vibes in the Fall? Let’s Make a Mini Feast, Roasted Thanksgiving Turkey Breast + Stuffing!
Okay, confession time: I’m one of those people who could eat Thanksgiving food all year long. Like, who decided we only get to enjoy that magic one day a year? 👎 If you’re anything like me, you’ve probably found yourself daydreaming about roasted turkey, buttery stuffing, and gravy way before November rolls around. Why wait? Let’s make a mini Thanksgiving dinner right now with roasted turkey breast and stuffing! It’s perfect for when you’re craving those cozy fall vibes but don’t need a full-blown turkey situation.
The best part? It’s super easy and totally manageable for any night of the week. Plus, you get all the comfort and flavor of the big holiday without the hours of prep (or stress). Let’s dig in!
Why Turkey Breast?
I love roasting just the turkey breast because it’s quicker, super juicy, and still gives you all the Thanksgiving feels. If you’re cooking for a smaller crowd (or just yourself), this is the way to go. You don’t have to deal with a whole bird, but you still get that golden, crispy skin and tender, flavorful meat. You could even roast a turkey tenderloin or turkey cutlets if you need a more simplified version of turkey.
The Stuffing — Because Thanksgiving Isn’t Complete Without It
I mean, what’s turkey without stuffing? I am super picky about stuffing, it has to be flavorful with the exact right texture, so you can trust this recipe is tried and true! This is the dish that makes me feel like it’s truly Thanksgiving. This stuffing recipe is simple but packs in so much flavor with fresh herbs, celery, onion, and a little butter to make it rich and comforting.
And here’s the kicker: You can totally make it your own! Want it extra buttery? Go for it. Love a bit of extra crunch on top? Just let it bake uncovered a little longer. Trust me, this stuffing will give you all the cozy fall feels.
The Recipe: Roasted Thanksgiving Turkey Breast + Stuffing
Ingredients
Roast Turkey Breast Ingredients:
- 6-8 pound whole turkey breast or similar size
- 1 stick butter very soft
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Whole yellow onion quartered and peeled
- Whole head of garlic cut in half horizontally
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Stuffing Ingredients:
- 16 oz stale/dry bread cubes
- ⅔ cup butter
- 1 yellow onion diced
- 3 ribs celery diced
- 2 ½ teaspoons poultry seasoning divided
- black pepper to taste
- salt to taste
- 2 to 4 cups chicken broth see notes
- 2 teaspoons dried parsley
Instructions
Roast Turkey Breast Instructions:
- Preheat your oven to 350°F and lightly coat a 9×13 baking dish with oil.
- Place the turkey breast side up in the dish. If it’s wobbling or doesn’t stay upright, roll up some foil and tuck it under the breast to keep it steady.
- In a small bowl, combine the butter, parsley, thyme,½ teaspoon poultry seasoning, salt, pepper, paprika, garlic powder, and onion powder until it’s all well-mixed.
- Next, gently slide your hand under the turkey skin, starting near the neck, to loosen it from the meat, being careful not to tear it.
- Take your butter mixture and rub it under the skin of the turkey, leaving about a tablespoon of butter for later. Use your hands to evenly spread the butter under the skin, ensuring the meat is well-coated with seasoning.
- Now, take that last tablespoon of butter and rub it over the outside of the turkey skin.
- Many say to roast the turkey for about 20 minutes per pound; I like to roast a little longer than that (I roasted my 6-pound turkey for about 2.5 hours, so it was nice and tender). It’s ready when the internal temperature reaches 165°F at the thickest part of the breast (make sure the thermometer isn’t touching bone).
- Once done, let the turkey rest for at least 15 minutes before slicing. You can also save the drippings to make some gravy if you like!
Stuffing Instructions:
- Preheat your oven to 350°F.
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and 1 1/2 teaspoons poultry seasoning. Turn the heat down to medium-low and cook until the veggies are tender about 10-12 minutes. Let it cool slightly.
- In your baking dish, combine the bread cubes, cooked onion mixture, parsley, and 1 teaspoon of poultry seasoning and mix.
- Pour 1 cup of broth over the bread cubes and gently toss. Gradually add more broth, a little at a time, until the bread is moist but not overly soggy. You might not need all the broth. Season with salt and pepper to taste.
- Dot with some extra butter if you’d like, and cover it.
- Bake for 35 minutes, then uncover and bake for an additional 10-15 minutes to get that perfect crisp on top!
