Best 13 Roasted Turkey Breast With Fennel Herb Stuffing Recipes

HERB-ROASTED TURKEY BREAST AND STUFFING (THANKSGIVING FOR A SMALL CROWD) RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 450°F. In large Dutch oven, melt 5 tablespoons butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
• Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
• Using poultry shears, cut off and remove any back portion that may be attached to the turkey (there may not be any). Fill cavity under turkey breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a buttered 9- by 13-inch baking dish and place turkey on top.
• Using your hands, carefully separate the turkey skin from the meat by inserting at the bottom of the breast, being careful not to tear it. In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin.
• Transfer to oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer turkey to a wire rack set in a foil-lined rimmed baking sheet, and return turkey to oven. Continue roasting until turkey is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 minutes.
• Meanwhile, pour exuded juices back over stuffing. Return stuffing to oven and cook until it's golden brown and registers 160°F on an instant read thermometer, about 15 minutes. Carve turkey, spread over stuffing, and serve.

ROASTED TURKEY BREAST WITH FENNEL-HERB STUFFING

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add fennel; cook, stirring, until tender, about 4 minutes. Transfer mixture to a large bowl. Stir in the bread, thyme, rosemary, parsley, and 1 1/4 cups stock. Season with salt and pepper. Set stuffing aside.
• Preheat oven to 375 degrees. Place the turkey, skin side down, on a clean work surface. Using a sharp knife, remove the tenderloins. To butterfly the turkey, slice vertically through the right side of breast, starting at thickest part and slicing almost to edge without cutting through (it should resemble a book, with a flap in the middle). Spread open, keeping both sides attached, and gently press down to flatten. Repeat on left side of breast. Cover with plastic wrap. Using a meat mallet or heavy skillet, pound meat until thickness is uniform.
• Season turkey with salt and pepper, then spread stuffing lengthwise down middle. Fold both sides of turkey over stuffing. Using kitchen twine, tie turkey at 1-inch intervals to completely encase stuffing and form a long cylinder.
• Transfer the turkey to a roasting pan. Pour 1 cup stock into pan. Brush turkey with oil, and season with salt and pepper. Roast, basting with pan juices every 30 minutes, until well browned and an instant-read thermometer inserted into thickest part of the turkey registers 165 degrees, about 1 3/4 hours. If the skin begins to get too dark, loosely tent pan with foil (add remaining 1 cup stock if pan gets too dry). Transfer the turkey to a carving board, and let rest 20 minutes before slicing. Garnish with rosemary sprigs and orange slices, if desired. Serve hot or at room temperature.

TURKEY BREAST STUFFED WITH MATZO AND FENNEL

Steps:

• Make stuffing:
• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Reduce heat to moderate and add fennel, celery, and 1/2 teaspoon salt, then cook, stirring occasionally, until fennel and celery are golden and tender, 10 to 12 minutes. Transfer vegetables to a bowl to cool.
• Soak raisins in boiling-hot water to cover 5 minutes, then drain well and chop. Add to vegetables.
• Rinse matzo in a colander under hot running water until softened, 15 to 30 seconds. Drain, pressing gently on matzo to extract excess water. Add to vegetables along with egg, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir until combined.
• Stir together 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and ground fennel seed in a small bowl.
• Bone turkey and remove skin:
• See No Bones About It.
• Butterfly and flatten turkey:
• Arrange 1 breast half, skinned side down, lengthwise on work surface, with thinner, pointed end nearest you. Starting at top (thicker part), cut breast half lengthwise down middle, but not all the way through to work surface, with a boning knife or a sharp, small knife, stopping about 1 inch from end closest to you. Then, turning knife horizontally, cut turkey breast open on either side like a book jacket, beginning at lengthwise cut, to form 2 flaps. Open flaps, then put butterflied breast between 2 sheets of plastic wrap.
• Pound turkey with flat side of a meat pounder or with a rolling pin until 1/2 inch thick. Butterfly and flatten remaining breast half.
• Stuff and roast turkey:
• Put oven rack in middle position and preheat oven to 375°F.
• Remove top sheet of plastic wrap from 1 breast half and pat turkey dry. Arrange with a short side nearest you and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mound half of stuffing in center, leaving a 1-inch border on each long side. Fold short end nearest you over stuffing to enclose, gently pressing on filling, then roll to form a cylinder (don't roll too tight, or filling will slip out of ends). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Season remaining turkey breast half with remaining 1/4 teaspoon each of salt and pepper, then stuff, roll, and tie in same manner.
• Rub fennel oil all over roasts to coat. Heat remaining 2 tablespoons oil in a large heavy flameproof roasting pan straddled across 2 burners on moderately high heat. Add roasts (position 1 roast over each burner) and sear, turning with tongs, until golden brown on all sides, about 6 minutes total. Cover pan tightly with foil and roast turkey in oven until a thermometer inserted diagonally 2 inches into center of each roast (to touch stuffing) registers 165°F, 35 to 40 minutes. Transfer roasts to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.
• While roasts stand, straddle roasting pan across 2 burners on moderately high heat, then add 1 1/2 cups broth and deglaze by boiling, stirring, and scraping up brown bits, until liquid is reduced to about 1 cup, 2 to 3 minutes. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then boil, whisking, until slightly thickened, 1 to 2 minutes. Pour sauce through a fine-mesh sieve into a sauceboat and skim off any fat. Serve turkey with sauce.

ROAST TURKEY BREAST WITH HERB STUFFING

Steps:

• Lay 3 clean cotton strings, each about 24 inches long, across a large roasting pan sprayed with non-stick spray.
• Set turkey breast skin side down, over strings.
• Sprinkle turkey with parsley, thyme, Morton Lite Salt mixture, pepper, cheese and ham.
• Shape turkey breast into a roll and tie with strings.
• Turn roast over, so that skin side is up. Insert thermometer into center.
• Bake in a preheated 325°F oven for 1 to 1-1/2 hours (or until thermometer reads 170 degrees).
• Place on a serving platter and keep warm for 10 minutes.
• Mix wine with cornstarch, water and chicken bouillon granules.
• Add to pan drippings.
• Cook over medium-high heat, stirring constantly, until thickened.
• Pour sauce into serving bowl for spooning over slices of meat.

HERB ROASTED TURKEY BREAST WITH PAN GRAVY

Steps:

• Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
• Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
• Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
• Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
• Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
• Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
• Slice the turkey breast on the diagonal, and serve with warm gravy.

HERB-ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
• Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
• While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

NO-FUSS HERB-ROASTED TURKEY & STUFFING

Steps:

• Preheat oven to 350°. With fingers, carefully loosen skin from turkey breast; rub butter under the skin. In a small bowl, mix salt, sage, rosemary and pepper; rub over outside and inside of turkey. Tuck wings under turkey; tie drumsticks together., Sprinkle flour into oven bag; shake to coat. Place in a shallow roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Meanwhile, for stuffing, in a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl. Stir in stuffing cubes, soup, broth and egg. Transfer to a greased 11x7-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned., Remove turkey from bag to serving platter; tent with foil. Let stand 20 minutes before carving. Serve with stuffing.

TURKEY BREAST WITH STUFFING

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.
• Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.
• Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
• Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.
• Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.
• Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.

ROASTED TURKEY BREAST WITH HERBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Loosen the skin from the meat of the turkey breast.
• Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
• Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

TURKEY WITH HERB STUFFING

Steps:

• In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate., Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. Bake additional stuffing, covered, for 45-60 minutes or until heated through., When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING

Steps:

• For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
• Stir in sage, pepper, and salt.
• Place dry bread cubes in a large mixing bowl, add onion mixture.
• Drizzle with enough broth or water to moisten, tossing lightly.
• Season body cavity of turkey with salt.
• Spoon some stuffing LOOSELY into the neck cavity.
• Pull the neck skin to the back, fasten with a skewer.
• LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
• Tuck the ends of the drumsticks under the band of skin across the tail.
• If the band of skin is not present, tie the drumsticks securely to the tail.
• Twist wing tips under the back.
• Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
• Brush with oil.
• Cover turkey loosely with foil.
• Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
• After about 1 1/2 hours, turn the turkey over so that it is breast side up.
• Brush breast side with oil.
• After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
• When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
• Uncover the last 30 minutes of roasting.
• To make dry bread cubes: cut bread into 1/2 inch squares.
• (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
• Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
• OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
• Cool.
• I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
• You will be AMAZED at the difference in texture!

TURKEY BREAST STUFFED WITH SAUSAGE, FENNEL, AND GOLDEN RAISINS

Steps:

• Finely chop white part of onions. Place green parts side by side on 15x10x1-inch heavy rimmed baking sheet to form mat. Mix chopped onions, sausage, raisins, 1 1/2 teaspoons fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.
• Place turkey on work surface, skin side down. Sprinkle with salt and pepper. Spoon sausage mixture in row between breast halves. Starting at 1 long side, roll up turkey breast to enclose filling. Tie with kitchen string at 1-inch intervals to hold shape. Place turkey atop onion mat. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Brush oil all over turkey. Sprinkle with salt, pepper, and 2 teaspoons fennel. Roast until thermometer inserted into filling registers 155°F, basting turkey every 15 minutes with 1/4 cup broth and adding more broth to pan if drippings burn, about 1 hour 20 minutes. Transfer to platter; let stand 5 minutes. Set baking sheet with onions atop 2 burners. Add 1 cup broth to baking sheet. Bring to boil over medium-high heat, scraping up browned bits. Boil 2 minutes. Strain pan juices into medium bowl; discard solids. Serve turkey with pan juices.