Cranberry Goat Cheese Stuffed Turkey Breast (Printable)
Tender turkey breast wrapped around creamy goat cheese, sweet cranberries, and crunchy walnuts for an impressive main dish.
# 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
05 - 2 tbsp fresh parsley, chopped
06 - 1 tsp lemon zest
07 - Freshly ground black pepper, to taste
08 - Pinch of salt
→ For 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 filling evenly over turkey breast, leaving a 1 inch border around edges.
05 - Roll turkey breast starting from the short end. Secure with cooking twine at 1 inch intervals.
06 - Rub outside 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 over the turkey roll.
09 - Roast for 35 minutes. Brush with remaining glaze, then roast an additional 10 minutes until internal temperature reaches 165°F.
10 - Let rest for 10 minutes. Remove twine, slice, and serve.
# Expert Suggestions:
01 -
- The combination of tangy goat cheese and sweet dried cranberries creates this incredible flavor contrast that makes every bite feel special
- It looks absolutely stunning when sliced, revealing that beautiful pinwheel effect that makes people think you are secretly a trained chef
- Leftovers (if there are any) make incredible sandwiches the next day, thin and piled high with arugula
02 -
- The resting period is absolutely nonnegotiable, as cutting too soon will let all those lovely juices run onto your cutting board instead of staying in the meat
- If your twine is slipping, try using a simple knot rather than complicated butcher knots, which are surprisingly forgiving
03 -
- Chilling the assembled roll for 30 minutes before roasting helps it hold its shape beautifully
- Searing briefly in a hot skillet before roasting creates this incredible crust that is absolutely worth the extra pan