Stuffed Turkey Breast


  • 1 boneless, skin on turkey breast (4 lbs)
  • 1 cup fresh parsley, chopped
  • 1 tbs fresh sage, chopped
  • 4 tsp lemon zest
  • kosher salt and black pepper to taste
  • 3//4 lb sweet or hot Italian sausage
  • 6 tbs apricot jam, divided plus more for serving
  • 1/2 cup fresh bread crumbs
  • 1 tbs olive oil
This is an easy to prepare boneless turkey breast stuffed with herbs and Italian sausage.

  • Preheat oven to 400 degrees.
  • Place turkey skin side up on a work surface.
  • Using the palms of your hands and keeping skin intact, flatten turkey to an even thickness.
  • Gently slide your fingers under the skin to loosen it, creating a pocket.
  • In a small bowl, combine the parsley, sage, and zest, then season with salt and pepper.
  • Transfer half the mixture to a separate bowl and add the sausage, 4 tbs of jam, and the bread crumbs.
  • Stir to combine, the spread the sausage mixture under the skin.
  • Flip the turkey over and coat with the remaining herb mixture.
  • Fold the short sides of the breast into the middle, flip and place on a roasting rack set in a roasting pan lined with foil.
  • Rub skin with oil and season with salt and pepper.
  • Cover with foil and roast for 1 hour and 30 minutes.
  • Uncover, brush skin with remaining 2 tbs of jam, and cook until skin is brown and an instant read thermometer reads 165 degrees, 15 o 20 minutes more.
  • Recover with foil is skin begins to get too dark.
  • Transfer to a cutting board and let rest for 10 minutes before slicing.
  • Serve with additional jam.

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