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Sheet Pan Herb Baked Turkey Breast Recipe

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4.1 from 14 reviews

This Sheet Pan Herb Baked Turkey Breast recipe offers a flavorful, tender, and juicy turkey breast cooked faster and more evenly than a whole turkey. Served with a deliciously herbed cranberry and bread stuffing, perfect for impressing your family during Thanksgiving or any special occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Stuffing

  • 1 baguette, cut into cubes
  • 2 tbsp olive oil
  • 1 large red onion, diced
  • 2 celery ribs, diced
  • 3-4 garlic cloves, minced
  • 2 tbsp balsamic vinegar
  • 1 2/3 cups chicken or turkey broth, divided
  • 1/2 cup dried sweetened cranberries
  • 1 cup fresh cranberries
  • 1/4 cup chopped fresh parsley leaves
  • 1 tbsp herbs de Provence or a mix of dry herbs
  • 1/2 cup pecans or walnuts, chopped
  • Kosher salt and pepper, to taste

Turkey

  • 1 2lb boneless skinless turkey breast
  • Kosher salt and pepper, to taste
  • 1 tbsp herbs de Provence or a mix of dry herbs
  • 1 tbsp olive oil

Instructions

  1. Preheat and prepare bread: Preheat the oven to 400ºF and line a sheet pan with parchment paper. Cut the baguette into cubes and spread them evenly on the sheet pan. Bake for about 10 minutes or until the bread cubes are crispy and golden.
  2. Sauté vegetables: Transfer the toasted bread cubes to a large bowl. Meanwhile, heat a large pan over medium heat and add olive oil. Sauté the diced red onion and celery ribs for 3-4 minutes until softened.
  3. Add garlic and liquids: Add the minced garlic to the pan and cook for an additional 30 seconds. Stir in the balsamic vinegar, about 1/3 cup of the broth, and dried sweetened cranberries. Cook until the liquid is mostly absorbed, about 3-4 minutes. Remove the mixture and add it to the bowl with the toasted bread cubes.
  4. Combine stuffing ingredients: To the bread mixture, add fresh cranberries, chopped fresh parsley, herbs de Provence, and chopped pecans or walnuts. Stir well to combine.
  5. Add remaining broth: Pour the remaining 1 1/3 cups of broth over the stuffing mixture, stirring to allow the stuffing to absorb the liquid evenly. Spread the prepared stuffing mixture back onto the lined sheet pan.
  6. Sear the turkey: Season the boneless skinless turkey breast with kosher salt, pepper, and herbs de Provence. Heat the same pan used for sautéing veggies with 1 tablespoon olive oil and sear the turkey breast on all sides until just golden brown.
  7. Bake the turkey and stuffing: Carefully transfer the seared turkey breast onto the sheet pan over the stuffing. Bake in the preheated oven for about 45 minutes, or until the turkey reaches an internal temperature of 165ºF.
  8. Rest and serve: Remove from oven, let the turkey rest briefly, then slice and serve warm alongside the stuffing.

Notes

  • Ensure the turkey breast reaches an internal temperature of 165ºF for safety.
  • You can substitute herbs de Provence with your preferred herb mix such as thyme, rosemary, and sage.
  • Use either pecans or walnuts depending on your preference or availability.
  • For extra crispiness, broil the stuffing for the last 2-3 minutes if desired, watching closely to avoid burning.
  • Leftover stuffing can be reheated separately or used as a side for other poultry dishes.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/sheet-pan-herb-baked-turkey-breast-recipe/