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Brown butter gravy being drizzled over a serving of stuffed turkey breast.

Stuffed Turkey Breast with Gravy

  • Author: Denay DeGuzman
  • Total Time: 1 Hour 50 Minutes
  • Yield: 6 Servings 1x


This succulent stuffed turkey breast is the perfect Thanksgiving centerpiece. It features a savory filling, and a rich, well-seasoned, brown butter gravy. It’s an easy make-ahead recipe that’s ready in under 2 hours. Prep in 20 minutes, then bake. No basting required.


Units Scale

For the Filling

  • 4 strips (about 2 ounces) thick-cut bacon
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach, chopped
  • 1 ounce whipped cream cheese, softened
  • 1/4 cup whole-milk ricotta cheese
  • 1 large egg
  • 1 teaspoon fresh thyme, minced
  • Kosher salt & black pepper, to taste

For the Turkey

  • 1 (3 pound) turkey breast roast, skin-on and boneless
  • 3 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper

For the Brown Butter Gravy

  • 2 cups chicken stock
  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 1 teaspoon fresh sage, minced
  • 3 tablespoons all-purpose flour
  • 1/4 cup heavy cream
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon cracked black pepper


Prepare the Filling

  1. In a large skillet, cook the bacon over medium heat until it is browned crisp. Remove the bacon, drain it on paper towels, and then chop it into ¼” pieces and set aside. Remove all but 2 tablespoons of bacon grease from the pan.
  2. Return the pan to medium heat. Add the shallot and garlic. Sauté until they’re soft and translucent, about 2 to 3 minutes. Add chopped spinach to the skillet. Cook until it wilts, another 2 to 3 minutes. Allow the spinach to shed heat, until it’s cool enough to be handled. Then transfer it to a cheesecloth or a fine mesh sieve. Squeeze hard to remove any excess liquid so the stuffed turkey breast filling will not be runny.
  3. Add the drained spinach to a large bowl along with ricotta cheese, cream cheese, egg, crispy cooked bacon, and thyme. Mix everything together until well combined.

Prepare the Stuffed Turkey Breast

  1. Preheat oven to 375ºF. Place the turkey roll on a cutting board, skin side down. Butterfly the turkey breast by making a horizontal cut 3/4 of the way through the breast. Then open it up like a book. Cover the turkey with plastic wrap, and pound it to an even 1/2-inch thick.
  2. In a small bowl, stir together the melted butter, olive oil, salt and pepper. Brush 1/4 of the mixture over the inside of the turkey breast, and spread the filling evenly over the breast. Leave a small 1/2-inch border around the outside, so the turkey fully encases the filling.
  3. Tightly roll the turkey breast to seal in the filling. Smooth out the skin on top. Use kitchen twine to tie the roulade to secure it. Place the turkey, skin side up, on a rimmed baking sheet. Brush with the remaining butter mixture. 
  4. Roast the stuffed turkey breast for 50 to 55 minutes, or until the internal temperature of the meat reaches 165ºF, and the skin is golden brown. (Make sure you’re checking the temperature of the meat, not the temperature of the filling.) Remove the turkey from the oven. If desired (optional), brush the top of the roulade with more melted butter. Transfer the turkey to a cutting board. Cover it with foil. Let it rest while you prepare the gravy.

Prepare Brown Butter Gravy

  1. In a saucepan (or a medium-sized skillet), melt the butter over medium heat. Continue to cook the butter, stirring occasionally – until it’s just starting to turn golden brown and smells slightly nutty. Next, add the garlic and sage. Cook for an additional 30 seconds, or until the garlic is fragrant and the butter is golden brown.
  2. Add the flour. Whisk until a thick roux forms. Cook for 1 minute, stirring constantly. While whisking, slowly add the stock-drippings (from the baking sheet) to the saucepan. Whisk until no lumps remain. Add heavy cream, and salt and pepper to taste. Cook the gravy, stirring occasionally, for 3 to 4 minutes or until it’s bubbling and slightly thickened. Transfer the sage brown butter gravy to a gravy boat.


Why let the meat rest while prepping the gray: It’s always best to let cooked meat relax for 5 to 10 minutes before slicing. This gives the meat time to redistribute their juices throughout the fibers so they’re reabsorbed. Otherwise, as you slice the turkey roll, those savory juices will just roll off onto the cutting board and the meat will not be as moist.

How to store leftovers: Transfer the turkey and gravy to airtight containers. Refrigerate for up to 4 days.

  • Prep Time: 20 Minutes
  • Cook Time: 1.5 Hours
  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: Stuffed Turkey Breast, Turkey Roulade, Turkey Roll