Cranberry Goat Cheese Stuffed Turkey (Print version)
Succulent turkey breast rolled with creamy goat cheese and tangy cranberries for a festive, elegant centerpiece.
# What you'll need:
→ Turkey
01 - 1 large boneless, skinless turkey breast (about 2 pounds)
→ Filling
02 - 4 ounces goat cheese, softened
03 - 1/2 cup dried cranberries, chopped
04 - 1/4 cup chopped walnuts (optional)
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon lemon zest
07 - Freshly ground black pepper, to taste
08 - Pinch of salt
→ Assembly
09 - 1 tablespoon olive oil
10 - Salt and pepper, to taste
11 - Cooking twine
→ Glaze
12 - 2 tablespoons honey
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon 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 lay between plastic wrap sheets. Gently pound to 1/2 inch thickness.
03 - Mix goat cheese, cranberries, walnuts, parsley, lemon zest, black pepper, and salt in a bowl until well combined.
04 - Spread filling evenly over turkey breast, leaving a 1-inch border around edges.
05 - Carefully roll up turkey breast starting from the short end. Tie securely with cooking twine at 1-inch intervals.
06 - Rub exterior with olive oil, salt, and pepper. Place seam side down on prepared baking sheet.
07 - Whisk together honey, Dijon mustard, and balsamic vinegar in a small bowl.
08 - Brush half the glaze mixture over the turkey roll.
09 - Roast for 35 minutes.
10 - Brush with remaining glaze and roast an additional 10 minutes, or until internal temperature reaches 165°F.
11 - Let rest for 10 minutes. Remove twine, slice, and serve.
# Expert suggestions:
01 -
- Looks impressive but comes together faster than you would expect
- The combination of tangy goat cheese and sweet cranberries creates layers of flavor
- Leftovers make incredible sandwiches the next day
02 -
- The turkey needs to rest so the juices redistribute, otherwise they will all run out when you slice
- A meat thermometer is your best friend here, overcooked turkey breast becomes dry quickly
03 -
- For extra crispy skin, sear the rolled turkey in a hot skillet before roasting
- Chill the stuffed roll for 30 minutes before tying if the cheese feels too soft