Description

This Sheet Pan Herb Roasted Turkey with Cranberry Pecan Stuffing is a delicious, comforting dish perfect for holiday dinners or special occasions. A tender turkey breast is roasted on a bed of flavorful cornbread and French bread stuffing, filled with fresh herbs, dried cranberries, and crunchy pecans, offering a harmonious blend of savory and sweet tastes all baked together on one pan for easy preparation and cleanup.

Ingredients

Scale

For the Stuffing

5 cups French bread cubes
5 tablespoons unsalted butter, at room temperature
3 cloves garlic, minced
1 onion, diced
2 celery ribs, diced
⅓ cup dry white wine
¼ cup dried sweetened cranberries
¼ cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 ½ cups seasoned cornbread stuffing mix
½ cup pecans, chopped
1 ½ cups chicken stock
Kosher salt and freshly ground black pepper

For the Turkey

2 tablespoons unsalted butter, at room temperature
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon lemon zest
1 2-pound boneless, skin-on turkey breast
Kosher salt and freshly ground black pepper

Instructions

Prep the Oven and Bread Cubes: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a 9 x 13-inch baking dish or coat it with nonstick spray. Spread the French bread cubes in a single layer on a baking sheet and bake them for 10-12 minutes until they’re crisp and golden. Set aside.
Sauté Vegetables: Melt the butter in a large Dutch oven over medium-high heat. Add the minced garlic, diced onion, and diced celery. Cook, stirring occasionally, for about 3-4 minutes until the vegetables are tender.
Add Wine and Herbs: Stir in the dry white wine and cook for 2 minutes until it reduces slightly. Then add the dried cranberries, fresh parsley, sage, and thyme. Remove from heat and let the mixture stand for about 5 minutes to soften the cranberries.
Combine Stuffing Ingredients: Stir in the toasted bread cubes, cornbread stuffing mix, and chopped pecans. Season with kosher salt and black pepper to taste. Gradually add the chicken stock, stirring until the liquid is absorbed and the stuffing is well combined.
Prepare Stuffing in Baking Dish: Spread the bread mixture evenly into the prepared 9 x 13 baking dish.
Prepare the Herb Butter for Turkey: In a small bowl, mix together the unsalted butter, minced garlic, chopped fresh thyme, and lemon zest.
Butter Under Turkey Skin: Using your fingers, gently loosen the skin from the turkey breast meat. Spread the herb butter mixture underneath the skin carefully. Secure the skin back in place with wooden picks. Season the turkey breast skin with salt and pepper to taste.
Assemble and Bake: Place the prepared turkey breast on top of the bread mixture in the baking dish. Bake in the preheated oven for 40-45 minutes until the turkey is fully cooked and an internal temperature of 165 degrees Fahrenheit is reached.
Serve: Remove from the oven and serve the herb roasted turkey breast alongside the cranberry pecan stuffing immediately for a warm, flavorful meal.

Notes

Ensure the turkey breast reaches the safe internal temperature of 165°F to avoid undercooking.
Loosening the turkey skin gently helps to keep the meat moist and allows the herb butter to infuse flavor directly into the meat.
You can prepare the stuffing mix ahead of time and keep it refrigerated before baking to save time on the day of cooking.
Use seasoned cornbread stuffing mix for added flavor, or substitute with your favorite stuffing mix if desired.
Adjust seasoning to taste, especially salt and pepper, considering the saltiness of the stuffing mix.
Let the stuffing soak up the chicken stock thoroughly for moist, flavorful stuffing.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: turkey breast recipe, herb roasted turkey, cranberry pecan stuffing, sheet pan dinner, holiday turkey recipe, baked turkey breast, easy stuffing, one pan meal