Stuffed Roasted Turkey Breast is a scrumptious and easier alternative than roasting a whole turkey for Christmas dinner!
Every year, we stuff a whole turkey and roast it for our Christmas dinner. It turns out great, but I’ve been thinking there probably isn’t a need to stuff the whole bird when you can have a much more manageable feast with just the breast. It depends on how much time do you have, and if you’re a huge group of people or not. But cooking up a whole turkey can be a massive project that needs a lot of time in terms of preparation and roasting. If you have a house full this Christmas, my first piece of advice would be to have a practice, which is exactly what I’m doing with the Crisp ‘n Dry run’.
The stuffing is pretty interesting, it’s made of apple, caramelised onion, mushrooms, nuts and herbs. I also love the fact that this is boneless, as carving the turkey can be a lot of work but with turkey breast you just need to slice it up and serve.
For a beautiful golden and crispy turkey breast, I give the skin a lovely massage with Crisp’n’Dry oil. There is no need to salt or season the outside as the the stuffing is already seasoned and full of flavour, but if you’re a big fan of herbs you can add some salt and herbs to the oil, for example herbs de provence are great.
Stuffing a turkey is much easier than you think, you just need to prepare the stuffing then lay the turkey skin side down. Lay the stuffing on one side of the breast (the smaller side), then tightly roll the larger side over. Tie with cooking twine in 5-6 places, then place the turkey breast on roasting pan, and evenly brush with Crisp’n’Dry vegetable oil. Roast for about one and half hours, if turkey breast is browning too quickly you can cover it with foil.
Make sure that the turkey is not over cooked as the meat can become too dry, use a kitchen thermometer and the centre of the turkey breast should reach 75c or 165f. Once the turkey breast is roasted and cooked to perfection, make sure that you leave it to rest for at least one hour.
The secret to perfect roasted turkey breast, and golden potato roasts is the oil that I use. I like to use Crisp’n’Dry vegetable oil, it’s the perfect oil for roasting as it has a high smoking point which means that the oil will not smoke or burn when used for roasting. This 100% pure rapeseed oil cooks your food to perfection. It is naturally rich in omega 3, does not flavour the food, and it’s suitable for vegetarians. It’s available in most UK supermarkets and retails for £3.50 per 2 litres.
Now let’s talk about the sides. What do usually like to have on the side to your turkey? We LOVE golden and beautifully roasted potatoes, that’s a British classic that we cannot live without. Sometimes I think that roasted potatoes is all we eat! So imagine Christmas dinner without the golden and crispy from the outside, but soft and tender from the inside roasts? We also really love the sprouts with the chestnuts. This recipe is quite special as I have developed it while cooking a Christmas dinner a couple of years ago. It was a vegetarian option that I made to serve next to a nut loaf but it’s also great when served with turkey, now think of the combination of sprouts, chestnuts, honey, toasted pine nuts and pomegranate seeds!
This recipe is also great if you add smoked bacon lardons to it, but to keep this vegetarian I decided to skip the crispy bacon and added more toasted pine nuts and pomegranate seeds for the colour to pop. The glaze is absolutely gorgeous, it’s made from runny honey, butter and a pinch of salt and black pepper.
I normally use vacuum packed chestnuts, but if you have enough time then you can roast your own chestnuts and peel them. You don’t need to add anything to the chesnuts, as the glaze for this dish is what makes it so delicious.
So after trying this turkey, you will realise that this is too delicious to only have once a year! The meat is succulent, tender and delicious. And the outside is golden and crispy, so you will want to add this to your regular rotation of meals throughout the year. Especially when you try the sides that I’m recommending to be served with this turkey breast, you will fall in love! And when you try cooking this meal with Crisp’n’Dry vegetable oil that will make the preparation of your Christmas dinner stress free!
- 1 large turkey breast about 2.5-3 kilos
- 1/2 onion chopped
- 2 apples chopped
- 150 grams button mushrooms chopped
- 1 tbsp Crisp'n'Dry vegetable oil
- 100 grams walnuts chopped
- 2 slices of bread break into small pieces
- 1 tbsp butter
- 1 tsp herbs of provence
- salt & black pepper
- Sprouts with chestnuts
- 500 grams sprouts
- 250 grams chestnuts Cooked and peeled
- 1 tbsp runny honey
- 3 tbsp pine nuts roasted
- 3 tbsp pomegranate seeds roasted
- 1 tbsp butter
- salt & pepper
- To prepare the stuffing for the turkey, heat oil in a frying pan and sauté the chopped onion with the apples and mushrooms until soft and tender.
- In a medium bowl, add the caramelised onion apple mushroom mixture with the bread, nuts, butter, herbs, salt and pepper. Mix well.
- To stuff the turkey breast, lay the turkey skin side down. Lay the stuffing on one side of the breast (the smaller side), then tightly roll the larger side over.
- Tie with cooking twine in 5-6 places, then place the turkey breast on roasting pan, and evenly brush with vegetable oil.
- Roast for about one and half hours, if turkey breast is browning too quickly you can cover it with foil.
- To make sure that the meat is done, using a kitchen thermometer check the centre of the chicken breast, the temperature should read 75c or 165f.
- Let the turkey breast rest for about an hour, then slice and serve.
- To make the sprouts with the chestnuts
- Bring a large pan of salted water to the boil, then tip in the sprouts. Once back to the boil, cook for 10 minutes or until just tender then drain.
- In a pan add butter with the honey and let everything melt, the mixture will become a bit syrupy at this stage. Add the sprouts with the chestnuts in the pan and cook for a minute or two. Season to taste, sprinkle with toasted pine nuts and pomegranate seeds and serve.
This post is sponsored by Crisp’n’Dry. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.