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The Recipe: Roasted Thanksgiving Turkey Breast + Stuffing

Craving Thanksgiving Vibes in the Fall? Let’s Make a Mini Feast, Roasted Thanksgiving Turkey Breast + Stuffing!
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Roasted Thanksgiving Turkey Breast + Stuffing
Prep Time:20 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 50 minutes

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 9x13 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!
Servings: 6