Citrus and Herb Stuffed Turkey Breast

Citrus Herb Turkey Breast
Photo courtesy of Robert Irvine.
  • Yield: 8 servings


1/4cup grapeseed oil
3cloves garlic, minced
1 red onion, minced
1 orange, zested
2tablespoons fresh rosemary leaves, minced
1tablespoon fresh tarragon leaves, minced
1/4cup marjoram leaves, minced
1 four-pound skin-on turkey breast
Kosher salt and freshly-ground black pepper, to taste
1/4cup minced fresh flat-leaf parsley leaves


  1. Pre-heat the oven to 350 degrees F.
  2.  In a large sauté pan heat 1 to 2 tablespoons of the grapeseed oil over medium heat, reserving the rest of the oil.
  3. Add the garlic and onions and cook until the onions turn translucent, about 5 minutes, stirring frequently to prevent burning.
  4. Add the rosemary, tarragon, marjoram, and zest and sage and cook for an additional 5 minutes to allow flavors to begin to integrate.
  5. Remove from heat and let cool to room temperature.
  6. Lay the turkey breast out on a plastic wrap covered cutting board and butterfly the flesh leaving the skin as intact as possible, cutting so that it has a thickness of about 1/2 inch. Pound out flat with a mallet if needed.
  7. Evenly distribute the herb mixture on the inside of the turkey breast. Roll up the turkey folding in the edges as you go (like a pinwheel), enclosing the outside surface of the rolled turkey with the skin as thoroughly as possible, so that the fat from the skin will be released in the searing process.
  8. Tie up the rolled turkey with the kitchen string and use bamboo skewers to secure any areas that can’t be easily tied. Season the rolled turkey with salt and pepper.
  9. In a large sauté pan with an oven-safe handle heat the remaining grapeseed oil over medium high heat. Sear the turkey on all sides and place in the oven. Roast the rolled stuffed turkey until fork tender, and until the internal temperature is between 170 and 175 degrees as measured with a meat thermometer, about 55 minutes to an hour.
  10. Remove the turkey from the oven and let rest for 10 to 15 minutes before slicing.

Recipe courtesy of Robert Irvine. Copyright 2013. R. Mission Inc.