01 of 05
Prepare the Stuffing and Turkey
Let's learn how to stuff a turkey breast for Thanksgiving or any time. 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 Stuffed Turkey Breast.
Thaw the turkey if it's frozen; this takes 2-3 days in the refrigerator. Season the turkey with salt and pepper and set aside.
Prepare the stuffing. Get out a large roasting pan, either glass or metal. For one way to stuff the breast, notice that it is naturally folded... over.
Set the turkey breast opening side up and spoon stuffing into the cavity. Don't pack it in; just fill it full.Continue to 2 of 5 below.
02 of 05
Roast the Turkey BreastThen 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 chicken broth, about 1/2 to 1 cup into the pan. Rub softened butter all over the turkey and place in the oven: 350 degrees F 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 choose this method, place the rest of the stuffing in a casserole, 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 degrees 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.Continue to 3 of 5 below.
03 of 05
Pull Turkey Apart SlightlyIf you want to set the turkey breast on the stuffing to roast it, 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.
First, place the turkey skin side down on work surface. Push down on the halves of the breast slightly so you can hear a little bit of cracking.
Continue to 4 of 5 below.
04 of 05
Press Down on the Breastbone
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 casserole dish or roasting pan and firmly press the turkey into the stuffing. Rub the skin with butter and place in the oven.
Baste the bird several times during the roasting process. I also like to pour a bit of chicken broth (keep it in the refrigerator in between basting times) onto the exposed stuffing and stir it so it... doesn't dry out and keeps absorbing flavor.
When a meat thermometer registers 165 degrees 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 the stuffing that was exposed, so the crispy parts and softer parts combine. Place the stuffing in a casserole dish.Continue to 5 of 5 below.
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.