Herb-Stuffed Turkey Breast with Apple Cider Pan Sauce

The stuffing in this rolled-up turkey breast is a lot like traditional stuffing, but instead of being in the cavity of the bird, it’s in a ribbon throughout the meat. So each no-carving-necessary slice has a spiral of bready, herb-laced goodness.

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Prep Time
60 min
Cook Time
120 min
180 min


  • 1 tbsp 
each chopped fresh marjoram, thyme and sage
  • 1½ tsp chopped fresh rosemary
  • 3 1-oz 
slices all-natural bacon, 
(no added nitrates or nitrites), cut crosswise into ¼-inch strips
  • 1 
large yellow onion, 
cut into ½-inch dice
  • 2 cups 
diced whole-wheat bread (½-inch dice)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp 
ground black pepper, divided + additional 
to taste
  • 3/4 tsp 
sea salt, divided 
+ additional to taste
  • 2 2-lb 
boneless turkey breasts 
(2 halves, separated), 
skin removed
  • 1 cup low-sodium chicken broth
  • 1 cup 
100% apple cider or unsweetened apple 
juice, divided
  • 2 tbsp 
arrowroot powder dissolved in 2 tbsp cold water (TRY: Bob’s Red Mill Arrowroot Starch/Flour)


  1. In a small bowl, combine marjoram, thyme, sage and rosemary. Set aside.
  2. In a medium skillet on medium, add bacon and onion and cook, stirring occasionally, for 8 to 10 minutes, until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add bread, cheese, 1/2 tsp pepper, 1/2 tsp salt and all but 1 tbsp herb mixture. Set bread mixture and remaining herb mixture aside.
  3. Preheat oven to 400°F. Arrange 1 turkey breast on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast. Open both breasts like a book and arrange side by side, skinned side down, with long edges overlapping by about 2 inches. Cover with plastic wrap and pound 3/4 inch thick. Arrange bread mixture on turkey, leaving a ½-inch border. Starting at one short side, roll into a log. Use kitchen string to tie at 1½- to 2-inch intervals. Sprinkle with remaining 1 tbsp herb mixture, ½ tsp pepper and 1/4 tsp salt.
  4. Arrange turkey, seam side down, in a roasting pan. To roasting pan, add broth and ½ cup apple cider. Transfer to oven and immediately reduce heat to 375°F. Roast for 30 minutes.
  5. Baste turkey with pan juices. Continue roasting and basting every 20 to 30 minutes, until an internal thermometer inserted into the centermost part of roll reads 165°F, 13/4 to 2¼ hours total cooking time. (NOTE: If pan gets dry, add broth or water to maintain 1/4 inch liquid. If turkey gets too browned, loosely cover with foil.) Transfer turkey to a cutting board and let rest, loosely covered with foil, for 15 minutes.
  6. Meanwhile, place roasting pan on stove top, straddled over 2 burners if necessary, and add remaining 1/2 cup apple cider. Bring to a boil on medium, scraping up any browned bits in the pan. Whisk in arrowroot-water mixture and cook until sauce is thickened and smooth, 30 to 60 seconds. Season with additional salt and pepper.
  7. Slice turkey crosswise. Serve pan sauce on the side.

Nutrition Information

  • Serving Size 6 oz meat and stuffing and 3 tbsp pan sauce
  • Calories 308
  • Carbohydrate Content 11 g
  • Cholesterol Content 111 mg
  • Fat Content 8 g
  • Fiber Content 1 g
  • Protein Content 46.5 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 514 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g

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