Tested till perfect Turkey Breast Stuffed With Herbed Butter
Turkey Breast Stuffed With Herbed Butter
Photography by Yvonne Duivenvoorden

Turkey Breast Stuffed With Herbed Butter

This is a great alternative to a whole bird for an intimate holiday dinner. You will need about a 2-1/2 lb (1.125 kg) bone-in skin-on turkey breast to yield the right amount of meat. Ask your butcher or the meat department of the grocery store to bone it for you if you don't feel comfortable doing it yourself.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2011

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 2 hours 15 minutes
  • Portion size 6


  • 2 lb 2lb(approx) boneless skin-on turkey breastboneless skin-on turkey breast
  • 1/4 cup 1/4cupfresh bread crumbs
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupssodium-reduced chicken broth
  • 1/2 cup 1/2cupwater
  • 1/2 cup 1/2cupdry white wine
  • 2 tbsp 2tbspall-purpose flour

Herbed Butter:

  • 1/3 cup 1/3cupbutter, softened
  • 2 tbsp 2tbspchopped fresh parsley
  • 1 tbsp 1tbspchopped fresh tarragon
  • 1 tbsp 1tbspchopped fresh chivefresh chives
  • 1 tsp 1tspchopped fresh thyme
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Herbed Butter: In small bowl, stir together butter, parsley, tarragon, chives, thyme, garlic, salt and pepper. Place on plastic wrap; roll into log, twisting ends to seal. Refrigerate
for 1 hour. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and slice into 1/4-inch (5 mm) thick rounds. Set aside.

Place turkey, skin side down, on cutting board. With sharp knife held horizontally and starting at rounded side, cut almost but not all the way through; open like book. Place herbed butter rounds evenly over turkey; sprinkle with bread crumbs.

Starting at long edge of skinless side, roll up breast to enclose filling and leave skin on top. Using kitchen string, tie at 1-inch (2.5 cm) intervals. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.) Sprinkle with salt and pepper.

Place on rack in roasting pan; pour in half of the broth and the water. Roast in 350°F (180°C) oven, basting every 20 minutes, until no longer pink inside and digital rapid read thermometer inserted in centre registers 165°F (74ºC), 45 to 60 minutes. Transfer to cutting board and tent with foil.

Skim fat from pan juices; place pan over medium heat. Whisk together wine, flour and remaining broth; whisk into pan and bring to boil.

Boil, whisking, until thickened, about 3 minutes. Strain through fine mesh sieve; serve with turkey.

Nutritional Information Per Serving: about

cal 314 pro 30g total fat 18g sat. fat 9g
carb 4g fibre 0 chol 99mg sodium 556mg
potassium 413mg

% RDI:

calcium 3 iron 13 vit A 10 vit C 3
folate 7
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