This recipe is perfect for anyone who finds carving a whole bird daunting but still wants tender white meat and flavorful stuffing.How to Prep and Carve Turkey Breast

Martha Stewart Living, December 2010


Recipe Summary

55 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Remove skin from turkey; reserve.

  • Place turkey breast, skinned side down, on a cutting board. Spread halves of breast apart so breast opens like a book. Release tenders (strips of meat) from breast. With a sharp knife, slice through thickest part of each breast half, creating flaps that you can open to create a more uniform thickness.

  • Cover turkey with plastic wrap. Gently pound to an even thickness (about 3/4 inch thick) using a meat mallet. Remove plastic. Season with salt and pepper.

  • Spread stuffing over surface of breast in an even layer.

  • Tightly roll turkey breast, starting from your left side, to enclose stuffing.

  • Center reserved skin over top of roast, and wrap turkey tightly, smoothing skin out over meat to remove any air pockets beneath skin.

  • Using a few short lengths of kitchen twine, tie roast at 3 or 4 evenly spaced intervals to keep skin from coming loose. Rub oil over skin, and season generously with salt and pepper.

  • Transfer turkey, seam side down, to a large roasting pan. Roast for 45 minutes.

  • Season brussels sprouts with salt; add to pan. Roast until an instant-read thermometer inserted into the thickest part of the turkey reaches 155 degrees, about 30 minutes more. Transfer turkey to a cutting board, and let rest for 20 minutes before slicing. Serve with brussels sprouts.


Reviews (1)

117 Ratings
  • 5 star values: 34
  • 4 star values: 36
  • 3 star values: 30
  • 2 star values: 16
  • 1 star values: 1
Rating: 5 stars
I have made this twice now since getting the original recipe in 2010. It is delicious and everyone always loves it! It's perfect for dinner parties, or "Friendsgiving" when you want a turkey dish but not a while bird. So, so good. I do often have a hard time finding boneless turkey breasts, so be prepared to search multiple stores or bone it yourself!