Roast turkey breast with cranberry and walnut stuffing is a wonderful dish that feels like a special occasion but is easy enough for any day. The turkey breast stays juicy and tender, while the stuffing brings a lovely mix of sweet cranberries and crunchy walnuts that add great texture and flavor.
I love making this dish because it’s a nice balance between fresh and comforting. The cranberries give a little pop of sweetness that pairs so well with the savory turkey and the earthy walnuts. I usually make the stuffing inside the turkey breast, which keeps everything moist and full of flavor. It’s one of those meals I enjoy both for the taste and the way it makes the kitchen smell amazing while it’s cooking.
My favorite way to serve this is sliced up with a simple side of roasted vegetables or a light salad. It’s perfect for sharing around the table with family or friends, and somehow everyone always asks for seconds. If you like dishes that combine sweet, nutty, and savory all in one bite, this recipe will quickly become one of your go-tos.
Key Ingredients & Substitutions
Turkey breast: Using a boneless skin-on turkey breast keeps the meat juicy and flavorful. If you can’t find skin-on, you can roast skinless, but be careful not to dry it out—basting helps a lot here.
Cranberries: Fresh cranberries bring a lovely tartness, but frozen work well too. If you want a sweeter touch, try dried cranberries soaked briefly in warm water or juice.
Walnuts: Toasted walnuts add crunch and a rich nuttiness. You can swap them with pecans or almonds if allergies or preference call for it—they offer a similar texture.
Breadcrumbs: Fresh breadcrumbs give the stuffing moisture and lightness. If you prefer gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
Fresh herbs: Thyme, rosemary, and parsley brighten the stuffing. Dried herbs can substitute, but use half the amount since they’re more concentrated.
How Can I Butterfly and Stuff the Turkey Breast Without Tearing It?
Butterflying the turkey breast means slicing it open flat like a book without cutting all the way through. Here’s how I do it carefully:
- Place the turkey breast skin-side down on a cutting board.
- Using a sharp knife, start at one side and make a horizontal cut about halfway through the thickness, but don’t slice fully through.
- Slowly open the breast like a book; you want a large, even flat piece to lay the stuffing on.
- If some parts are thicker, gently pound them with a meat mallet to even out the thickness without tearing the skin.
- Spread your stuffing evenly, then roll tightly to enclose the filling.
- Use kitchen twine to tie the roll firmly and keep it tight while roasting.
Taking your time with these steps makes sure the breast stays intact, the stuffing stays inside, and the roast cooks evenly.
Equipment You’ll Need
- Roasting pan or ovenproof skillet – great for cooking the turkey evenly and catching drips for a tasty sauce.
- Sharp chef’s knife – essential for butterflying the turkey breast safely and cleanly.
- Cutting board – a sturdy surface to prepare your turkey and stuffing.
- Kitchen twine – helps keep the turkey roll tight and stuffing inside while roasting.
- Small skillet – perfect for sautéing veggies and toasting walnuts for the stuffing.
- Meat thermometer – ensures your turkey is cooked safely to the ideal temperature without drying out.
Flavor Variations & Add-Ins
- Swap walnuts for pecans or hazelnuts for a different nutty flavor that still adds crunch.
- Add cooked sausage to the stuffing for extra savory richness when you want a heartier meal.
- Include chopped apples or pears to the stuffing for a fresh, sweet contrast with the cranberry.
- Stir in dried herbs like sage or marjoram to change the herbal notes in your stuffing.
Roast Turkey Breast with Cranberry and Walnut Stuffing
Ingredients You’ll Need:
For The Turkey and Stuffing:
- 2-pound boneless skin-on turkey breast
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 cup fresh or frozen cranberries (divided)
- 1/2 cup walnuts, toasted and chopped
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (preferably fresh)
- 1/4 cup chicken broth or turkey broth (plus more if needed)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon butter
- 1 tablespoon maple syrup or honey (optional, for glaze)
- Fresh rosemary or thyme sprigs for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time and roughly an hour of roasting. Adding the 10 minutes needed to let the turkey rest, plan for just over an hour from start to finish. It’s a simple process that’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Stuffing:
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
In a bowl, combine the sautéed vegetables with toasted walnuts, breadcrumbs, half of the cranberries, parsley, thyme, rosemary, and chicken broth. Mix until the stuffing is moist but not soggy. Add extra broth if needed. Season with salt and pepper to taste.
2. Butterfly and Stuff the Turkey Breast:
Place the turkey breast skin-side down on a cutting board. Carefully slice horizontally through the middle of the breast, cutting nearly all the way through but leaving it connected to open like a book.
Spread the stuffing evenly over the flattened turkey. Roll the turkey tightly from one side to enclose the stuffing. Use kitchen twine to tie the roll every 1 to 1.5 inches to hold the shape during cooking.
3. Roast the Turkey:
Preheat your oven to 375°F (190°C). Rub the rolled turkey breast with the remaining olive oil and season generously with salt and pepper.
Place the turkey seam-side down in a roasting pan or ovenproof skillet. Roast uncovered for about 50 to 60 minutes, or until the internal temperature reaches 165°F (74°C).
About 10 minutes before it’s done, brush the top with maple syrup or honey for a beautiful glaze if you like. Scatter the remaining cranberries in the pan to cook alongside.
4. Rest and Serve:
Remove the turkey from the oven and let it rest for 10 minutes. This helps keep the juices inside for tender slices.
Slice the turkey roll into medallions, revealing the cranberry and walnut stuffing inside. Spoon the cooked cranberries and pan juices over the slices and garnish with fresh rosemary or thyme sprigs.
Can I Use Frozen Cranberries for the Stuffing?
Yes, frozen cranberries work perfectly! Just thaw them slightly before mixing into the stuffing to avoid adding extra moisture that could make it soggy.
How Do I Store Leftovers?
Store leftover turkey and stuffing in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the meat moist.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! Make the stuffing a day in advance and keep it refrigerated. When ready, bring it to room temperature before stuffing the turkey for easier rolling.
What’s the Best Way to Ensure the Turkey Stays Juicy?
Don’t overcook the turkey; use a meat thermometer to check for 165°F (74°C) internal temperature. Letting the turkey rest after roasting also helps keep it tender and juicy.
