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Italian-style stuffed boneless turkey breast with prosciutto and brioche breadcrumb stuffing – juicy, tasty and ready in about one hour!
Whether you’re an all-white-meat fan or hosting a small holiday gathering, this roast turkey breast is an easy, elegant option.
The boneless turkey breast is butterflied, wrapped with prosciutto slices and stuffed with savory brioche breadcrumbs.
Baking boneless turkey breast
It’s simple, juicy and delicious. This recipe for roasted turkey breast is also quick to make — the cooking time is just about one hour.
Soft, buttery brioche crumbs seasoned with herbs and parmesan help keep the meat moist while it cooks.
And as the turkey roasts, the prosciutto turns into crisp cracklings, with juices that caramelize on the pan to make an instant pan sauce.
Thanksgiving turkey for a small family
We usually have less than six people at our table for Thanksgiving, so I’m always looking for creative ideas to feature turkey as the centerpiece of the meal without having to buy a giant bird.
One of my all-time favorites is a porchetta-style whole turkey, which is completely boned out, seasoned with the classic Tuscan flavors like rosemary, fennel, and garlic, then rolled and tied for roasting.
Boning out a whole turkey can be a fun process, if you’re into that sort of thing. Otherwise, buy an already boned turkey breast or ask the butcher to do it for you.
This recipe incorporates the seasonings of a porchetta roast, but it is so much simpler to put together.
The leftovers make an amazing Italian sandwich: Layer thin slices of the turkey with fresh mozzarella cheese and arugula on a toasted ciabatta roll. Yum!
Tips for roasting a juicy boneless turkey breast in one hour:
- Choose a boneless turkey breast half that weighs between 3 and 4 pounds, with the skin on.
- Wrap the turkey with prosciutto to make it self-basting.
- Start roasting the turkey at high temperature for quick browning, then turn the oven down for the remainder of the cooking time.
- Remove the turkey from the oven when the internal temperature is 145 degrees, then let it rest for at least 30 minutes. The meat will continue to cook as it sits, and will stay juicy.
- Add water to the crisp bits on the bottom of the pan to make a simple, quick pan sauce.
OUR FAVORITE THANKSGIVING SIDES
- Chili Lime Sweet Potato Gratin
- Hazelnut Brown Butter Green Beans
- Olive Oil Mashed Potatoes
- Baked Cauliflower with Parmesan and Mascarpone
Boneless Rolled Turkey Breast with Brioche Stuffing
- ½ (1.8 kg) boneless turkey breast, skin on, 3 1/2-4 pounds
- Kosher salt
- Fresh ground black peppercorns
- 6-8 slices prosciutto
- 3 cups fine brioche breadcrumbs (cut brioche bread into cubes and pulse in a food processor)
- ¼ cup chopped Italian parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ¼ cup freshly grated Parmesan cheese
- 2 garlic cloves, grated on a microplane or very finely chopped
- ½ teaspoon crushed red chili
- 2 tablespoons (30 ml) extra virgin olive oil
- Handful of rosemary and sage sprigs
- ¾ cup (175 ml) water or chicken stock
- Heat oven to 425 (220C) degrees, with the rack in the center.
- To butterfly the turkey: Make a perpendicular slice 3/4 of the way through the thicker, long side of the breast, and open it up like a book. Pound with a mallet to an even thickness.
- Arrange the prosciutto slices on a work surface in 3 or 4 rows of 2 slices each with the long sides horizontal. Put the turkey skin-side down on the prosciutto.
- Sprinkle 2 teaspoons salt evenly over the turkey, and 10-12 grinds of the pepper mill.
- Mix the breadcrumbs, chopped herbs, parmesan, garlic, chili and olive oil in a bowl. Spread the mixture evenly over the turkey, patting it down to help it stick.
- Starting from a long side, roll the breast and prosciutto into a compact log. Tie in 1/2-inch intervals with kitchen twine. Tuck the herb sprigs into the string.
- Put the turkey on a large rimmed baking sheet and roast 25 minutes. Turn the oven temperature down to 375 (190C) degrees and continue roasting for 35 more minutes. Use a meat thermometer to make sure the temperature is at least 145 degrees at the thickest part of the breast. Remove from the oven and cover loosely with foil. Let the turkey rest for 30 minutes (it will continue to carry-over cook as it sits).
- Transfer the turkey to a serving dish. Pour 3/4 cup water or chicken stock on the baking sheet and place over low heat, scraping up the brown bits. Reserve the juice for serving.
- Slice the turkey into 1/2-inch-thick slices and serve.
Karen’s Notes and Tips
- Make ahead tip: Season, roll and tie the turkey. Cover it loosely with plastic wrap and refrigerate up to 2 days ahead of roasting.
- Leftovers make a fantastic Italian sandwich — layer thin slices of turkey with fresh mozzarella cheese and arugula on toasted ciabatta bread.