Description
This Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing recipe combines a succulent boneless, skin-on turkey breast with a flavorful blend of herbs, dried cranberries, and crunchy pecans. The turkey is roasted on top of a bed of savory bread and cornbread stuffing, making it a perfect one-pan meal that’s easy to prepare and delicious for any occasion.
Ingredients
Scale
Stuffing Ingredients
- 5 cups French bread cubes
- 5 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 1 onion, diced
- 2 celery ribs, diced
- â…“ 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, to taste
Turkey Ingredients
- 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, to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a 9 x 13-inch baking dish or coat it with nonstick spray to prevent sticking.
- Prepare Bread Cubes: Spread the French bread cubes evenly on a baking sheet. Bake them in the preheated oven until crisp and golden brown, approximately 10 to 12 minutes. Remove and set aside.
- Sauté Vegetables: In a Dutch oven, melt 5 tablespoons of butter and sauté the minced garlic, diced onion, and diced celery until softened and fragrant, about 5 minutes.
- Add Flavorings to Stuffing: Pour in the dry white wine and cook for a couple of minutes to reduce slightly. Stir in dried cranberries, chopped parsley, sage, thyme, the toasted bread cubes, seasoned cornbread stuffing mix, chopped pecans, and chicken stock. Mix well and season with kosher salt and freshly ground black pepper to taste.
- Assemble Stuffing: Spread the prepared stuffing mixture evenly in the oiled baking dish, creating a bed for the turkey.
- Prepare Turkey Butter Mixture: In a small bowl, combine 2 tablespoons of unsalted butter with minced garlic, chopped thyme, and lemon zest. Thoroughly mix until well incorporated.
- Butter Under Turkey Skin: Carefully loosen the skin of the turkey breast without detaching it completely and spread the butter mixture underneath the skin for added moisture and flavor. Season the outside of the turkey breast with kosher salt and freshly ground black pepper.
- Place Turkey on Stuffing: Place the buttered turkey breast skin-side up on top of the bed of stuffing in the baking dish.
- Bake the Dish: Put the baking dish in the preheated oven and roast the turkey and stuffing together until the turkey is cooked through. This should take approximately 45 to 55 minutes, or until the internal temperature of the turkey reaches 165°F (74°C).
- Rest and Serve: Once cooked, allow the turkey to rest for 5 to 10 minutes before slicing. Serve the herb roasted turkey along with the cranberry pecan stuffing immediately, enjoying the harmonious flavors and textures.
Notes
- To ensure the turkey remains juicy, use a meat thermometer to avoid overcooking.
- If desired, garnish the finished dish with additional fresh herbs for a vibrant presentation.
- The recipe can be scaled up for more servings by proportionally increasing the ingredients and adjusting the baking time.
- Make sure to toast the bread cubes first; this adds crunch and helps prevent sogginess in the stuffing.
- You can substitute chicken stock with turkey stock or vegetable stock for a different flavor profile.
