01 of 05
Prepare the Stuffing and Turkey
Continue to 2 of 5 below.
- Thaw the turkey if it's frozen (this takes 2 to 3 days in the refrigerator). Season the thawed turkey with salt and pepper inside and outside, and set aside.
- You can use any stuffing or dressing recipe to stuff a bone-in, skin-on turkey breast. The recipe used in this demonstration is cranberry stuffing.
- Get out a large glass or metal roasting pan, either glass or metal and set it aside.
- Set the turkey breast opening side up and spoon stuffing into the cavity. Don't pack it in, just fill it full.
02 of 05
Roast the Turkey Breast
Continue to 3 of 5 below.
- Heat the oven to 350 F.
- Then place the filled breast on its side in the pan. You can tie the breast together with kitchen twine (white cotton only please) or just leave it as is.
- Pour 1/2 cup to 1 cup chicken broth into the pan. Rub softened butter all over the turkey and place in the oven. Roast for about 2 hours.
- If you'd like, you can place the turkey breast on a bed of celery or sliced onion for more flavor.
- If you have leftover stuffing, place it in a buttered casserole dish, cover it, and... refrigerate. Add it to the oven with the turkey 45 minutes before the turkey is done so it can bake.
- Baste the turkey from time to time with the pan drippings. When the turkey registers 165 F, take it out of the oven, cover with foil, and let stand 10 minutes before carving.
- Remove the stuffing from between the breast halves and stir into the casserole with the rest of the stuffing. You can put this back into the oven for the top to crisp up a bit while you carve the turkey.
03 of 05
Roasting the Breast on a a Bed of Stuffing
Continue to 4 of 5 below.
- If you want to roast the turkey breast by setting it on top of a bed of stuffing, you'll need to manipulate the bird a bit.
- The turkey breast bone should be cracked so the two halves can be spread over the stuffing to enclose it as the turkey roasts.
04 of 05
Press Down on the Breastbone
Continue to 5 of 5 below.
- First, place the turkey skin side down on a work surface. Push down on the halves of the breast slightly so you can hear a little bit of cracking.
- Then turn the turkey skin side up. Press down firmly with your hands on the breastbone so the turkey breast opens up and will sit securely by itself.
- Place the stuffing in the roasting pan and firmly press the turkey over the stuffing. Rub the skin with butter and place in the oven.
- Baste the bird several times during the roasting process. don't... forget to baste the exposed stuffing as well so it doesn't dry out and keeps absorbing flavor.
- When a meat thermometer inserted into the thickest part of the breasts registers 165 F, remove from the oven, cover with foil, and let stand 10 minutes. Remove the turkey from the stuffing and place on a platter to carve.
- Stir the stuffing that was under the turkey together with any stuffing that was exposed, so the crispy parts and softer parts combine. Place the stuffing in a serving dish.
05 of 05
Carve and Eat!
- Whichever method you choose, make sure you let the turkey breast stand for at least 10 minutes when it comes out of the oven so the juices can redistribute and you can serve a moist turkey.
- Use this time to finish the gravy and the potatoes. Then carve and sit down to a wonderful dinner.