Rolled Turkey Breast with Nutty Fruit Stuffing

Total Time:
11 hr 10 min
30 min
8 hr 15 min
2 hr 25 min

12 servings

  • Rolled Turkey Breast:
  • One 10-pound boneless, skin-on whole turkey breast, tenderloins removed
  • 1 gallon hard apple cider
  • 1/4 cup kosher salt
  • 4 tablespoons Poultry Seasoning, recipe follows
  • 2 onions, sliced into 1 1/2-inch-thick rings
  • 4 tablespoons unsalted butter, at room temperature
  • Nutty Fruit Stuffing:
  • 8 tablespoons unsalted butter, plus more for greasing
  • 5 stalks celery, finely diced
  • 2 onions, finely diced
  • 2 cups calvados
  • 1 cup dried apricots, roughly chopped
  • 1 cup dates, roughly chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 8 cups 1/2-inch cubes white bread, toasted
  • 2 cups chicken broth
  • 2 cups pecans, toasted and roughly chopped
  • 1 tablespoon chopped fresh or dried sage
  • 1 tablespoon fresh or dried thyme leaves
  • 2 eggs
  • Turkey Pan Gravy:
  • 1/2 cup dry white wine
  • 1 1/4 cups chicken broth
  • 2 tablespoons flour
  • Poultry Seasoning:
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried parsley
  • 1 tablespoon dried sage
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
Watch how to make this recipe. Turkey Pan Gravy:
  • For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.

  • For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.

  • In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.

  • Preheat the oven to 375 degrees F. Grease a casserole dish.

  • Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.

  • Place the remaining stuffing in the prepared casserole dish, and set aside.

  • Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.

  • After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.

  • Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.

  • For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.

  • In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.

  • Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.

  • Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.

Poultry Seasoning:
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    This recipe is featured in:

    Top Turkeys for Thanksgiving