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Herb-Crusted Turkey Breast with Mushroom-Leek Stuffing

Serves 6 to 8
Time 2 hr 5 min
An ideal entrée for those who don't want or need to cook an entire turkey but would like the "turkey with stuffing" experience. The preparation, herb butter, and stuffing can be made one day in advance, easing the workload on turkey day.
Special Diets:
Ingredients
  • 3 tablespoons unsalted butter, at room temperature
  • 2 cloves garlic, finely chopped
  • 4 cups thinly sliced leeks (white and light green parts only)
  • 1/2 pound mixed mushrooms, sliced
  • 1/4 cup fresh bread crumbs
  • 1/4 cup grated Pecorino Romano cheese
  • 1 1/2 teaspoon chopped fresh flat-leaf parsley, divided
  • 1 1/2 teaspoon chopped fresh rosemary, divided
  • 1 1/2 teaspoon chopped fresh sage divided
  • 1 1/2 teaspoon chopped fresh thyme, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1 (2 1/2-pound) boneless turkey breast, butterflied
  • 1/2 teaspoon ground black pepper, divided
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Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat.

Add garlic and cook, stirring constantly, for 10 seconds.

Add leeks and cook until softened, about 5 minutes.

Add mushrooms and cook until softened and liquid has evaporated, about 10 minutes.

Remove from heat and stir in breadcrumbs, cheese, 1 teaspoon parsley, 1 teaspoon rosemary, 1 teaspoon sage, 1 teaspoon thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

Combine remaining 1 tablespoon butter with remaining 1/2 teaspoon parsley, 1/2 teaspoon rosemary, 1/2 teaspoon sage and 1/2 teaspoon thyme; set aside.

Arrange turkey breast skin-side down on a clean surface so that it lies open and flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten and make an even thickness all over.

Discard plastic wrap and season turkey all over with remaining salt and pepper.

Spread stuffing over turkey, leaving a 3/4-inch border around the edge.

Close up snugly, tucking in the stuffing as you go, and then tie with kitchen twine at (1-inch) intervals around the entire turkey breast.

Rub turkey all over with reserved herb butter and arrange it in a roasting pan.

Roast uncovered, basting occasionally, until turkey reaches an internal temperature of 165°F, about 1 1/2 hours. (Cover with foil if top browns too quickly.)

Transfer turkey to a carving board, tent with foil and set aside for 15 minutes.

Remove and discard twine, slice turkey and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 tablespoons unsalted butter, at room temperature
  • 2 cloves garlic, finely chopped
  • 4 cups thinly sliced leeks (white and light green parts only)
  • 1/2 pound mixed mushrooms, sliced
  • 1/4 cup fresh bread crumbs
  • 1/4 cup grated Pecorino Romano cheese
  • 1 1/2 teaspoon chopped fresh flat-leaf parsley, divided
  • 1 1/2 teaspoon chopped fresh rosemary, divided
  • 1 1/2 teaspoon chopped fresh sage divided
  • 1 1/2 teaspoon chopped fresh thyme, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1 (2 1/2-pound) boneless turkey breast, butterflied
  • 1/2 teaspoon ground black pepper, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.