Roasted Turkey Breast with Cranberry Bacon Stuffing

This Roasted Turkey Breast with Cranberry Bacon Stuffing is the perfect easy recipe for Thanksgiving or the Holiday Season when you don’t want to cook a whole turkey. Juicy roasted turkey stuffed with an easy homemade stuffing with cranberries, bacon and herbs – this simple recipe is perfect for a small holiday dinner party!

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Whether we like it or not, the holiday season is coming quickly and it’s almost time to start thinking about all those holiday dinners and parties. Of course, because I’m Canadian, we get a jump start on Thanksgiving and celebrate it in October instead of November like Americans do. And since we live in Romania now, so far away from most of our Canadian friends and family, we don’t really get the chance to celebrate Thanksgiving the way we used to with a huge family turkey dinner with all the trimmings. There’s really no reason to cook a huge turkey just for our small family of 4, and if I’m honest there’s no way I could fit all the leftovers in my European-size fridge and freezer anyway, so it’s probably for the best that I stick to something different. In an effort to come up with a twist on the traditional Thanksgiving meal that would be perfect for a small crowd (or a family of 4, in our case), this Roasted Turkey Breast with Cranberry Bacon Stuffing recipe just had to happen.

If you’re looking for a traditional-tasting main dish for Thanksgiving or Christmas, this Roasted Turkey Breast with Cranberry Bacon Stuffing is DEFINITELY the one for you! It’s a very straightforward recipe with a simple homemade stuffing that anyone with a frying pan and a few ingredients can throw together in a pinch. And the boneless skinless turkey breast is rubbed in a simple herb butter to create a delicious golden crust as it roasts, keeping the inside perfectly juicy and tender.

The 3 ingredient homemade gravy is also an absolute must with this recipe, as the flavors are simply divine! It compliments the flavors of the turkey and stuffing perfectly and it could not be easier to make! And don’t even think about skipping the butcher’s twine when preparing this Roasted Turkey Breast with Cranberry Bacon Stuffing. Securing the turkey breasts in this way ensures even roasting and the gorgeous presentation of this dish. Without it, the tightly rolled turkey would fall apart while roasting and you’d be left with a mess. Butcher’s twine is available at most butcher shops, supermarkets, or kitchen supply stores.

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  So if you want to impress your holiday guests with a simple, elegant meal with all the traditional flavors of a turkey dinner without all the effort, this Roasted Turkey Breast with Cranberry Bacon Stuffing is exactly the recipe you need!

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I hope you love this Roasted Turkey Breast with Cranberry Bacon Stuffing recipe as much as we do! Let me know in the comments below, what are you favourite recipes for the holiday season? Share them with me in the comments below!

Kitchen Products I recommend:

Looking for more delicious turkey recipes for your next holiday dinner? Check out the ones I have linked below:

• Bacon Wrapped Dijon Roast Turkey Breast
• Easy Juicy Roasted Turkey
• Garlic Herb Roasted Turkey Breast
• Leftover Turkey Puff Pastry Pot Pie
• Roast Turkey Gravy From Scratch
• Easy Healthy Turkey Veggie Meatballs
• Skinny Greek Turkey Meatballs

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EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS

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Recipe Video

Watch the video below to see exactly how I make this incredible holiday dish. You can find more delicious recipe videos on my YouTube channel.

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Roasted Turkey Breast with Cranberry Bacon Stuffing

This Roasted Turkey Breast with Cranberry Bacon Stuffing is an easy holiday recipe! Juicy turkey and easy homemade stuffing with cranberries, bacon & herbs!

5 from 2 votes

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By Chrissie (thebusybaker.ca)

Yield 8 people

Prep 30 minutes mins

Cook 25 minutes mins

Total 55 minutes mins

Recipe: Ingredients 

0.5x1x2x

For the stuffing:

• ▢ 2 teaspoons olive oil
• ▢ 1 large onion, diced
• ▢ 2 cloves garlic, finely minced
• ▢ 1/2 pound bacon, cut into small pieces (about 300 grams)
• ▢ 1 1/4 cup dried cranberries, soaked in 1/3 cup water
• ▢ 1 teaspoon thyme
• ▢ 1 teaspoon rosemary
• ▢ 1/2 teaspoon parsley
• ▢ salt and pepper (to taste)
• ▢ 1/2 cup red or white wine
• ▢ 2 cups fine breadcrumbs
• ▢ 1 1/2 cup chicken stock

Other ingredients:

• ▢ 2 boneless, skinless turkey breasts (approximately 3/4 to 1 kilogram each)

For the garlic herb butter:

• ▢ 1/2 cup unsalted butter
• ▢ 2 cloves garlic, finely minced
• ▢ salt and pepper (to taste)
• ▢ 1 tablespoon fresh parsley, finely chopped

For the gravy:

• ▢ all the pan drippings
• ▢ 2 tablespoons all purpose flour
• ▢ 1 to 1 1/2 cups water

For serving:

• ▢ fresh herbs for garnish (optional)

US CustomaryMetric

Recipe: Instructions 

For the stuffing:

• Heat a large skillet over medium-high heat and add the olive oil.
  
• Add the onions and garlic and saute until soft.
  
• Add the bacon and saute until the bacon is cooked completely.
  
• Drain the cranberries and add them to the pan, along with the the thyme, rosemary, parsley, and salt and pepper and stir to combine until the mixture is fragrant.
  
• Add the wine and allow the wine to cook off for about 5-7 minutes, stirring every few minutes or so.
  
• Turn the heat to low and add the breadcrumbs, stirring to combine and adding the chicken stock a little at a time until the mixture appears slightly dry, but sticky enough to form.
  
• Set the stuffing mixture aside to cool slightly while you prepare the turkey.
  

For the turkey:

• Preheat your oven to 375 degrees Fahrenheit.
  
• On a large cutting board surface covered with parchment paper, butterfly the turkey breasts (see the video at the top of this post for a tutorial). Cover them with more parchment paper and pound them out to an even thickness using the smooth end of a meat tenderizer. Each turkey breast should be about one-inch thick.
  
• Divide the stuffing mixture between the two turkey breasts and place mounds of the stuffing in a line along the middle of each of the breasts.
  
• Roll them up carefully, bringing each end of the turkey breast into the middle over the stuffing.
  
• Place each of the stuffed turkey breasts seam-side down and use butcher's twine to tie around each of the stuffed turkey breasts in 4 places and cut off the excess twine with a pair of kitchen shears.
  
• Place the turkey breasts seam-side down on a greased rimmed baking sheet.
• In a small bowl, combine the butter, garlic, salt and pepper, and parsley and spread it over the top and sides of each of the turkey breasts before adding them to the oven.
  
• Roast the turkey breasts at 375 degrees Fahrenheit for about 25-35 minutes, or until the internal temperature of the turkey reaches 165 degrees Fahrenheit. The roasting times will be different for each oven and depending on the size of your turkey breast, so watch the turkey carefully after 20 minutes. For best results, and to ensure juicy turkey, use an instant-read meat thermometer inserted into the thickest part of the turkey breast instead of relying on roasting times.
  
• When the turkey reaches an internal temperature of 165 degrees Fahrenheit, remove it from the oven and gently move the stuffed turkey breasts to a large cutting board surface. Cover them loosely with aluminum foil, letting them rest at room temperature for at least 15 minutes before slicing.
  

For the gravy:

• While the turkey is resting, prepare the gravy by adding all the pan juices (and all the little caramelized bits from the bottom of the pan) to a small saucepan along with the flour.
  
• Place the saucepan over medium low heat and whisk the pan juices together with the flour until it forms a paste.
  
• Add the water very slowly, about 3-4 tablespoons at a time, until the desired consistency is reached. For a thick gravy, add about 3/4 cup of water. For a thinner gravy, add up to 1 1/2 cups of water.
  

For serving:

• Remove the twine from the turkey breasts using kitchen shears.
  
• Slice the turkey breast after it has rested into slices about 3/4 inch thick.
  
• Serve on a platter with the gravy and a sprinkling of fresh herbs, if desired.
  

Course: Dinner

Cuisine: American, Christmas, Holiday, Thanksgiving

Keywords: Roasted Turkey Breast with Cranberry Bacon Stuffing

Recipe: Nutrition

Nutrition Facts

Roasted Turkey Breast with Cranberry Bacon Stuffing

Amount Per Serving (1 serving)

Calories 523 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 13g81%

Trans Fat 0.5g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 77mg26%

Sodium 11646mg506%

Potassium 250mg7%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 24g27%

Protein 24g48%

Vitamin A 411IU8%

Vitamin C 3mg4%

Calcium 148mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.