Thanksgiving Roasted Turkey Breast

Image of turkey filled with stuffing.

Perfect for a family gathering or a festive event, this turkey breast stuffed with herbs is sure to please everyone. Instead of your more traditional stuffing, it's stuffed with prosciutto, panko breadcrumbs, a medley of herbs and onions. 

Ingredients

  • 2 tbsp butter
  • 2 tbsp melted butter for basting
  • 1/2 cup minced prosciutto
  • 1/2 onion, minced
  • 2 cloves garlic, grated
  • 1/2 tsp fennel seed
  • 2 tbsp chopped sage
  • 1 tbsp chopped thyme
  • 1 cup toasted panko breadcrumbs
  • 1 lemon, zested
  • 1/2 cup parsley, chopped
  • 1 boneless turkey breast, skin on
  • kosher salt, to taste
  • cracked black pepper, to taste
  • butcher's twine

Directions

1. Preheat oven to 375 degrees Fahrenheit. 

2. Heat a medium skillet over medium heat and add in the butter.

3. When melted add in the prosciutto and cook until crispy. Remove from the pan and set aside on a paper-towel-lined plate.

4. Add the onion, garlic, and fennel seed to the pan and cook until translucent, about 5 minutes.

5. Stir in the sage and thyme and season with salt and pepper. Remove from the heat.

6. Place the onions and garlic into a bowl to cool and add the prosciutto back in. stir in the breadcrumbs, zest, and parsley.

7. Place the turkey breast skin-side up on a cutting board. Take a knife and slice the turkey breast along one side to open up like a book, leaving the other side of the breast attached. Open the breast (like a book) so that it lays flat on the cutting board.

8. Season the inside of the bird with salt and pepper and spread the cooked herb mixture inside.

9. Fold the turkey back over so that the skin side is facing up tie the turkey closed by tying about 4 or 5 bows about 2 inches apart from the top or widest part of the breast to the bottom (a simple shoelace tie will work).

10. Season with salt and pepper and place on a baking sheet.

11. Brush the turkey breast with butter and place in the oven to roast.

12. Roast in the oven for 60-70 minutes and then rest about 15 minutes before slicing