Stuffed Boneless Turkey Breast With White Wine Gravy Recipe (2024)

Does anyone know if it would turn out well if I assembled it a day ahead of time and roasted on the day (after removing it from the fridge maybe 45 minutes before putting it into the oven)? I don't mind lots of fiddly prep as long as I don't feel rushed. Also, the brining idea seems sound. Comments from NYT Cooking or other cooks welcome!

Would this recipe work if the turkey breast was brined for a half hour before de-boning?

It was easy to debone the breast with a sharp paring knife and directions from a video found on youtube. Halved carrots were a decent stand-in for a rack in the roasting pan. It came out delicious, moist, and nicely browned! I was not careful with the construction at all- spooned the stuffing on, plopped the other half of the turkey on top, and tied the cheesecloth around it, and yet it still ended up looking just like the photograph. A nice option for smaller gatherings.

Most recipes warn against stuffing a turkey ahead of time; I suspect it would not be a good idea. You could do the boning prep work ahead though..

I made this with a prune/Kale/sausage stuffing from Martha Stewart(I was extremely skeptical the first year my wife made this stuffing but we've made it 4 years straight. Extremely skeptical. It's that good). It came out great. My one recommendation that I will do next time I make this is to flip the roast over for part of the cooking. I had it on a rack but it still didn't cook evenly. Delicious nonetheless and I expect it to be perfect next time.

Made last winter, and was one of the best turkey recipes ever. Good for a small group or couple. I used a small serrated knife for the deboning, which is the biggest chore. Also, I did three ties with butcher twine before buttered cheesecloth -easier to handle. I used traditional stuffing which I love - and it worked fine. However, next time I think I will go for more flavor with a apple/calvados bread stuffing or the apricot-almond-grand marnier from Silver Palate.

I made this for dinner last night and leftovers tonight. I followed all of the steps except I made my stuffing and just wrapped the whole breast around it and then dipped the cheesecloth in the butter and wine which I mixed together and laid it over the top of the turkey. Other than that I followed the recipe. My husband and friends told me again today how amazing the dinner was. I highly would recommend this recipe.

The only issue with brining is that it will add a lot of salt to the pan drippings which will in turn change the flavor of your pan gravy. So go easy on it.

Combined this way of preparing the skin with Melissa Clark's Roast Turkey Breast with Fig-Olive Tapenade recipe and loved the results! Didn't have to pound the turkey breast and the cheesecloth came off easily after regular basting. Will make again.

Was the skin supposed to wrap around the whole package? That sure didn’t happen.

Fact: I love the NY Times and often turn to the Times for inspiration and instruction.Fact: I rely on the Times to be as vigilant about cooking facts as they are about political facts. Fact: I'm a pretty good cook. This recipe is a failure on so many levels. It is poorly written, overwritten and complicated for no good reason. The cheesecloth dipped in butter is poorly described and totally unnecessary. It also takes a lot longer than two hours for a large stuffed breast to cook.

I made this for dinner last night and leftovers tonight. I followed all of the steps except I made my stuffing and just wrapped the whole breast around it and then dipped the cheesecloth in the butter and wine which I mixed together and laid it over the top of the turkey. Other than that I followed the recipe. My husband and friends told me again today how amazing the dinner was. I highly would recommend this recipe.

Loved this - we did it twice over the holidays. Only issue - cheese cloth sticking to the skin making it tricky to remove - even when buttered. Any advice?

This sounds very appealing but...I don't like turkey breast. Does anyone see a problem with using turkey thighs? And would I cook to the same internal temp?

Made last winter, and was one of the best turkey recipes ever. Good for a small group or couple. I used a small serrated knife for the deboning, which is the biggest chore. Also, I did three ties with butcher twine before buttered cheesecloth -easier to handle. I used traditional stuffing which I love - and it worked fine. However, next time I think I will go for more flavor with a apple/calvados bread stuffing or the apricot-almond-grand marnier from Silver Palate.

It's good. Better the next day. Very busy prep. I probably won't go to the trouble again.

I made this with a prune/Kale/sausage stuffing from Martha Stewart(I was extremely skeptical the first year my wife made this stuffing but we've made it 4 years straight. Extremely skeptical. It's that good). It came out great. My one recommendation that I will do next time I make this is to flip the roast over for part of the cooking. I had it on a rack but it still didn't cook evenly. Delicious nonetheless and I expect it to be perfect next time.

It was easy to debone the breast with a sharp paring knife and directions from a video found on youtube. Halved carrots were a decent stand-in for a rack in the roasting pan. It came out delicious, moist, and nicely browned! I was not careful with the construction at all- spooned the stuffing on, plopped the other half of the turkey on top, and tied the cheesecloth around it, and yet it still ended up looking just like the photograph. A nice option for smaller gatherings.

Made for a great Thanksgiving dinner!

An outstanding recipe. In addition to the cheesecloth, I used three lengths of butcher twine to tie it together. De-boning is the most difficult part, so find an appropriate knife. Also, I left the skin on turkey breasts which were 1/2 the recommended poundage. That seemed to hold the stuffing better. Salt, pepper and season the interior well. Use a good meat thermometer and a nice rack, and you can't go wrong. Highly recommended turkey alternative for 2-6 people. .

Just the right amount for 3 and plenty for leftovers, which are required! Made stock the day before and reduced it down to 3 cups. In hindsight, I probably would have reduced it to 2, just for a bit more intense flavor. I did remove the cheesecloth about half an hour before the bird was done to ensure that the skin was a nice golden brown - success. It just looked as impressive as could be on the serving platter for not being a whole turkey.

I made this yesterday, in a convection oven, and it turned out incredibly well (with Silver Palate's sausage apple stuffing.) Brining did not seem necessary, but salt/pepper/butter on all available surfaces is vital. The cheesecloth was great for shaping and holding it all together. I wouldn't give up that step.
I would suggest deboning and making stock the night before to save time, and so you have some stock for any cooking needs throughout the day.

This was perfect as written. No brining required and the turkey came out moist and tender. I doubled the cheesecloth layers but should have only used a single layer for a more golden exterior. Otherwise perfect. And there's the huge advantage of being able to make your turkey stock in advance for a perfect gravy. Best turkey breast ever.
Thanks Julia!