Cranberry Goat Cheese Stuffed Turkey Breast (Printer-friendly)
Succulent turkey breast rolled with creamy goat cheese, tangy cranberries, and honey balsamic glaze for a stunning 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 Make It:
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 and place between plastic wrap sheets. 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 incorporated.
04 - Spread the filling evenly over the turkey breast, maintaining a 1-inch border around the edges.
05 - Roll the turkey breast starting from the short end. Secure with cooking twine at 1-inch intervals.
06 - Rub the exterior with olive oil, salt, and pepper. Place seam side down on the prepared baking sheet.
07 - Whisk together honey, Dijon mustard, and balsamic vinegar in a small bowl.
08 - Brush half of the glaze over the turkey roll.
09 - Roast for 35 minutes.
10 - Brush with remaining glaze and roast an additional 10 minutes until internal temperature reaches 165°F.
11 - Let rest for 10 minutes. Remove twine, slice, and serve.
# Expert Tips:
01 -
- The combination of tangy cranberries and creamy goat cheese creates this incredible sweet and savory moment that people wont stop talking about
- It looks incredibly impressive on a platter but comes together in about an hour with mostly pantry ingredients
02 -
- The meat thermometer is not optional here, undercooked turkey is dangerous and overcooked becomes dry instantly
- Letting the meat rest is the difference between juicy slices and dry ones, those juices need time to redistribute
03 -
- If the turkey breast is really thick, ask your butcher to pound it for you or use a meat mallet with light even pressure
- Room temperature ingredients mix more smoothly, so take everything out of the fridge about 30 minutes before starting