Cranberry Goat Cheese Stuffed Turkey (Printable)
Succulent turkey breast rolled with creamy goat cheese and tangy cranberries for an elegant centerpiece.
# What You’ll 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 (optional)
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
# Directions:
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 thoroughly incorporated.
04 - Distribute filling evenly over turkey breast, maintaining 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 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 until smooth.
08 - Brush half the glaze over turkey roll. Roast for 35 minutes.
09 - Brush with remaining glaze. Roast 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 cranberries creates layers of flavor that feel festive without being fussy
- It looks stunning sliced but requires surprisingly little hands on time
02 -
- Letting the meat rest is not optional, those juices need time to redistribute or you will end up with dry turkey
- The glaze can burn quickly so keep an eye on it during those last 10 minutes
03 -
- Keep your knife sharp when butterflying, a dull knife makes this process much harder than it needs to be
- Use room temperature ingredients for the filling so they mix together seamlessly