Description
A delicious and savory cheese stuffed turkey breast recipe featuring a blend of cream cheese, mozzarella, and Parmesan with herbs, baked to juicy perfection. Perfect for holiday meals or special dinners, this gluten-free main course offers a flavorful twist on classic roasted turkey.
Ingredients
Scale
Turkey:
- 1 boneless skinless turkey breast, about 2 to 3 pounds
Cheese Filling:
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 1 tablespoon olive oil
Instructions
- Prep the Cheese Filling: In a small bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, dried thyme, salt, and black pepper. Mix until well blended to create a smooth cheese filling.
- Butterfly the Turkey Breast: Lay the turkey breast flat and carefully slice horizontally through the center without cutting all the way through. Open it like a book to create a large flat surface for stuffing.
- Stuff the Turkey: Spread the cheese mixture evenly over the inside of the butterflied turkey breast. Fold the turkey back together and secure with kitchen twine if needed to hold the filling inside during cooking.
- Prepare for Roasting: Rub the outside of the stuffed turkey breast with olive oil and sprinkle with a little extra salt and black pepper to enhance seasoning.
- Roast the Turkey: Place the stuffed turkey breast in a roasting pan and bake in a preheated oven at 375°F for 50 to 60 minutes, or until the internal temperature reaches 165°F, ensuring the turkey is cooked through and the cheese is melted inside.
- Rest and Serve: Remove the turkey from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice carefully to keep the cheese intact and serve warm for best flavor and presentation.
Notes
- For extra flavor, add spinach or sun-dried tomatoes to the cheese filling.
- If the turkey breast is particularly thick, cover loosely with foil for the first 30 minutes of roasting to prevent over browning.
- Leftovers can be used for sandwiches or salads.
