Juicy, tender stuffed turkey breast is filled with cream cheese, sun-dried tomatoes, spinach, garlic, and fresh herbs. This elegant roast is ideal for holiday entertaining, a small gathering, or a special weeknight dinner.
Why you’ll love this recipe:
If you’re cooking for a smaller crowd, a whole roasted turkey can be excessive. A stuffed turkey breast delivers all the flavor and presentation of a roast turkey but in a compact, fast-cooking format.
It’s perfect for small gatherings, Friendsgiving, or an intimate dinner at home.
- Big flavor – A creamy, savory filling combines with an herby dry rub and a buttery herb finish for a richly flavored main course.
- Faster – Unlike a whole turkey that can take hours, a rolled turkey breast can be ready in about 40 minutes.
- Approachable – The steps are straightforward, so even cooks with basic skills can make a beautiful centerpiece.
Key ingredient notes
Turkey breast
- Turkey breast – Use a boneless, skinless turkey breast around 3 pounds. It must be boneless so you can butterfly and pound it thin. Avoid pre-brined or injected turkeys for best control over seasoning.
- Cream cheese – Use a block of full-fat cream cheese for best texture; tub-style spreadable cream cheese is too soft.
- Garlic – Fresh garlic provides a bright, savory flavor.
- Spinach – Fresh spinach wilts down nicely when baked; avoid frozen spinach, which holds extra water.
- Sun-dried tomatoes – These bring concentrated, sweet-tart richness and a chewy texture.
- Fresh herbs – Parsley, thyme, and rosemary complement the turkey and add aroma.
- Kosher salt – If you only have table salt, reduce the amount by about half.
Dry rub
- Olive oil – Helps the dry rub adhere, promotes browning, and locks in moisture.
- Spices – Garlic powder, smoked paprika, and chopped rosemary add depth and a subtle kick.
Butter herb topping
- Unsalted butter – Melted butter brushed on the finished roast adds richness and helps the herbs adhere.
- Fresh herbs – A final brush of rosemary, thyme, and parsley brightens the dish.
How to make stuffed turkey breast
Preheat the oven to 400°F.
1. Prepare the filling
- In a small bowl, combine cream cheese, minced garlic, chopped spinach, chopped sun-dried tomatoes, parsley, thyme, rosemary, and kosher salt until smooth and evenly mixed.
2. Prepare the turkey
- Butterfly the turkey breast: slice through the thickest section without cutting all the way through, opening it like a book.
- Pound the breast between plastic wrap to an even 1/4-inch thickness. Remove only the top layer of plastic wrap before filling.
- Spread the cream cheese filling evenly, leaving a 1/2-inch border around the edges.
- Roll the breast tightly from the long side, using the bottom layer of plastic to help. Secure with toothpicks or baker’s twine and place in a baking dish.
3. Mix the dry rub
- Combine garlic powder, smoked paprika, chopped fresh rosemary, and kosher salt in a small bowl.
- Brush the rolled turkey with olive oil, then rub the spice mix all over, coating the entire surface.
4. Roast the turkey breast
- Place the stuffed turkey breast in the preheated oven.
- Bake 15–25 minutes, or until the thickest part reaches 160°F. Cooking time varies with size—check with a thermometer.
- Switch the oven to broil and brown the exterior for 3–5 minutes, watching closely so it doesn’t burn.
- Remove from the oven, tent loosely with foil, and rest 5–10 minutes before slicing.
Keep the turkey moist
If the roast is browning too quickly, loosely cover the dish with foil and continue roasting until the turkey reaches the proper temperature.
5. Make the butter-herb topping
- Stir melted unsalted butter with finely chopped rosemary, thyme, and parsley.
- Brush this mixture over the hot turkey, remove toothpicks or twine, slice thinly, and serve.
Tips for success
- Even thickness: Pound the breast to an even thickness so it cooks uniformly.
- Let it rest: Resting for 5–10 minutes after roasting keeps the slices juicy.
- Don’t overfill: Leave the 1/2-inch border so the filling stays inside when rolling.
- Cover if needed: Use foil to prevent excessive browning while the interior finishes cooking.
- Dry the surface: Pat the outside dry before brushing oil so the rub adheres well.
Make-ahead tips
This recipe can be assembled the day before to save time on the day you plan to serve it.
- Butterfly and pound the breast, prepare the filling, and spread it on the turkey.
- Apply the dry rub, roll, and secure with twine or toothpicks.
- Wrap tightly in plastic wrap and refrigerate up to 24 hours. Bake when ready.
Storing tips
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
- Reheat slices slowly in a 350°F oven for 10–15 minutes to avoid the filling oozing out; low and slow reheating preserves texture.
Stuffed turkey breast FAQs
Should turkey breast be covered or uncovered when roasting?
It depends. For smaller boneless breasts that cook quickly, roasting uncovered usually works well. For larger or bone-in pieces that risk drying out, tenting with foil for part of the cook time helps retain moisture.
What is a turkey roulade?
A roulade is a boneless turkey breast butterflied, filled, rolled, and roasted. Fillings range from bread-based stuffing to creamy cheese mixtures or vegetables.
Can you freeze stuffed turkey breast?
Yes. Wrap the rolled turkey tightly in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator before baking or reheating.
More turkey recipes
- No Brine Juicy Roast Turkey
- How to Dry Brine a Turkey
- Lemon Herb Roast Turkey
- Turkey 101: The Ultimate Guide to Thanksgiving Turkey
Stuffed Turkey Breast
Juicy and tender stuffed turkey breast filled with cream cheese, sun-dried tomatoes, spinach, garlic, and fresh herbs. A memorable main dish for holidays or everyday meals.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 4 servings
Ingredients
Turkey breast
- 3 pound turkey breast, butterflied and pounded to 1/4-inch
- 8 ounces cream cheese, softened
- 3 cloves garlic, minced
- 1/2 cup spinach, finely chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon parsley, finely chopped
- 1 teaspoon thyme, finely chopped
- 1 teaspoon rosemary, finely chopped
- 1/2 teaspoon kosher salt
Dry rub
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon kosher salt
Butter and herb topping
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh parsley
Instructions
Prep the turkey breast
- Preheat the oven to 400°F (200°C).
- Butterfly the turkey breast and pound it to about 1/4-inch thickness between plastic wrap. Keep the bottom layer of wrap to help roll the breast later.
- In a bowl, combine the cream cheese, garlic, sun-dried tomatoes, spinach, salt, thyme, rosemary, and parsley.
- Spread the filling over the pounded turkey, leaving a 1/2-inch border. Roll tightly using the plastic wrap and secure with toothpicks or baker’s twine. Place in a baking dish.
Make the rub and roast
- Mix garlic powder, smoked paprika, rosemary, and salt. Brush the turkey with olive oil and rub the spice mix over the entire surface.
- Bake the stuffed breast 15–25 minutes, until the thickest part registers 160°F. Adjust time for different sizes.
- Broil 3–5 minutes to brown the outside, then tent with foil and rest 5–10 minutes.
Finish and serve
- Combine melted butter and chopped herbs, brush over the roast, remove twine or toothpicks, slice thinly, and serve with your favorite sides.
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Tips & Notes
Note 1: Use a boneless turkey breast for this technique.
Note 2: For best results, use a block of full-fat cream cheese rather than tub-style spreadable cheese.
Storing tips:
- To make ahead, assemble the stuffed breast, wrap tightly in plastic wrap, and refrigerate up to 24 hours before baking.
- Keep leftovers in an airtight container for 2–3 days.
- Reheat slices in a 350°F oven for 10–15 minutes for best texture.
Nutrition
Servings: 1 serving
Calories: 650 kcal
Carbohydrates: 9 g
Protein: 78 g
Fat: 35 g
Sugar: 5 g
Sodium: 1764 mg
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