Cranberry Goat Cheese Stuffed Turkey Breast (Printable version)
Succulent turkey breast rolled with creamy goat cheese and tangy cranberries for an elegant centerpiece.
# What you need:
→ Turkey
01 - 1 large boneless, skinless turkey breast (about 2 lbs)
→ Filling
02 - 4 oz goat cheese, softened
03 - 1/2 cup dried cranberries, chopped
04 - 1/4 cup chopped walnuts (optional)
05 - 2 tbsp fresh parsley, chopped
06 - 1 tsp lemon zest
07 - Freshly ground black pepper, to taste
08 - Pinch of salt
→ Assembly
09 - 1 tbsp olive oil
10 - Salt and pepper, to taste
11 - Cooking twine
→ Glaze
12 - 2 tbsp honey
13 - 1 tbsp Dijon mustard
14 - 1 tbsp balsamic vinegar
# How To:
01 - Preheat oven to 375°F. Line a baking sheet with foil or parchment paper.
02 - Place turkey breast on a cutting board. Using a sharp knife, slice horizontally through the thickest part without cutting all the way through. Open like a book, place between plastic wrap sheets, and gently pound to 1/2 inch thickness.
03 - In a bowl, combine goat cheese, cranberries, walnuts, parsley, lemon zest, black pepper, and salt. Mix until well blended.
04 - Spread filling evenly over butterflied turkey breast, leaving a 1 inch border around edges.
05 - Starting from the short end, carefully roll up the turkey breast. Secure with kitchen twine at 1 inch intervals.
06 - Rub exterior with olive oil, salt, and pepper. Place seam side down on prepared baking sheet.
07 - Whisk together honey, Dijon mustard, and balsamic vinegar in a small bowl until smooth.
08 - Brush half the glaze mixture evenly over the turkey roll.
09 - Roast for 35 minutes.
10 - Brush with remaining glaze and roast for an additional 10 minutes, or until internal temperature reaches 165°F.
11 - Remove from oven and let rest for 10 minutes. Remove twine, slice, and serve.
# Expert Advice:
01 -
- The combination of tangy goat cheese and sweet cranberries creates this incredible flavor contrast that makes every bite interesting
- It looks impressive but comes together in under an hour and a half total
- Leftovers (if you have any) make amazing sandwiches the next day
02 -
- The resting period is not optional, cutting too early will let all those juices run out onto your cutting board
- A sharp knife makes all the difference when butterflying, take your time and let the knife do the work
03 -
- Sear the rolled turkey in a hot skillet for 2 minutes per side before roasting for extra crispy skin
- If the glaze starts getting too dark, tent loosely with foil for the last 10 minutes