Stuffed turkey breast is a delicious alternative to cooking a whole turkey. Filling the tender turkey meat with savory stuffing gives you all the classic Thanksgiving flavors in a smaller more manageable package. But baking stuffed turkey breast does require some finesse to ensure the meat cooks thoroughly without drying out.
Follow these guidelines for how long to bake stuffed turkey breast for the juiciest most flavorful results every time.
Factors that Affect Baking Time
Several key factors impact how long stuffed turkey breast needs to bake:
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Size and thickness – The heavier and thicker the breast, the longer the bake time. Smaller breasts around 3 lbs take less time than large 7 lb ones.
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Bone-in or boneless – Boneless breasts cook faster than bone-in. Remove bones or ask your butcher to for quicker cooking.
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Ingredients in stuffing – Dense, moist ingredients like sausage and apples extend bake time.
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Oven temperature – Higher heat reduces cooking time. The most common range is 325°F to 375°F.
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Brining – Soaking in a saltwater brine hydrates the meat so it bakes faster.
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Cooking method – Grilling or smoking takes less time than roasting in the oven.
Calculating Bake Time
As a general rule of thumb, stuffed turkey breasts should bake approximately 15-20 minutes per pound at 350°F.
For example:
- 3-4 lb breast – bakes for 45-80 minutes
- 5-7 lb breast – bakes for 75-140 minutes
- 8 lb or larger – bakes for 120-160 minutes
However, use these estimates only as a starting point. Rely on a meat thermometer to gauge true doneness.
Step-by-Step Baking Instructions
Follow these tips for baked stuffed turkey breast success:
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Preheat oven to 350°F. Prepare stuffing and pat turkey breast dry.
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Carefully slice the breast horizontally to create a pocket for stuffing.
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Fill the pocket evenly with stuffing, then truss breast with twine.
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Place stuffed breast in a baking dish or roasting pan, brush with oil or butter.
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Insert a meat thermometer into the thickest part without touching bone.
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Roast at 350°F, basting every 30 minutes until thermometer reaches 165°F.
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Let rest 10-15 minutes before slicing into 1/2 inch pieces.
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Serve drizzled with pan juices or turkey gravy.
Checking for Doneness
An instant-read thermometer inserted into the thickest section is the best way to check for doneness.
Whole stuffed turkey breast is safely cooked when it reaches 165°F internally. If undercooked, return to oven until fully baked through.
Signs of underdone turkey include pink juices, raw stuffing texture, mushy meat, and translucent appearance. Poultry must reach 165°F minimum to be safe to eat.
Avoiding Overbaking
While you want to ensure stuffed turkey breast bakes fully, going too long results in dry, stringy meat.
Watch for these signs of overbaking:
- Internal temp over 170°F
- Very firm, dry texture
- Tough, chewy consistency
- Crumbly, dried out stuffing
Use foil tenting, basting, and thermometer monitoring to prevent overcooking. If slightly overbaked, douse in gravy and carve away very dried portions.
Mastering Stuffed Turkey Breast
Perfectly baked stuffed turkey breast requires understanding cook times based on size, using a meat thermometer to test doneness, and preventing moisture loss.
With the proper method, you can enjoy this flavorful dish as the star of your holiday table or any celebratory meal. Impress guests with your moist, tender stuffed turkey breast topped with savory pan gravy.
Common FAQs about Baking Stuffed Turkey Breast
What temperature is best to bake stuffed turkey breast?
325°F – 375°F is ideal. 350°F is perfect for even cooking.
Can you bake stuffed turkey breast from frozen?
Yes, thaw in the refrigerator 1-2 days before baking. Add 20-30 mins to total cook time.
Should stuffing be cooked prior to stuffing turkey?
No, raw stuffing reaches safe temperature while baking inside turkey.
What is the minimum internal temperature for baked stuffed turkey?
165°F measured in the thickest part.
Can you grill or smoke stuffed turkey breast instead?
Yes, though grilling may require more monitoring to prevent burning.
With this stuffed turkey breast baking guide, you can serve incredible holiday centerpieces. Impress your guests with your mastery over perfectly cooked stuffed turkey breast!
Cook the stuffing outside the turkey.
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.
- Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag from the breast and remove the neck from the turkey cavity. No need to wash the turkey, pat skin dry with paper towels.
- Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
- Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.
- Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).
- Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.
- A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.
- Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.
- Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.