Baked Stuffed Turkey Breast


2 x 1.1 kg turkey breast fillets, skin on
100 g butter, softened
2 tablespoons lemon thyme


1/2 teaspoon olive oil
1 clove garlic, chopped
3 cups fresh breadcrumbs
150 g butter, softened, extra
1 tablespoon finely grated lemon rind
sea salt and cracked black pepper


  1. Preheat the oven to 200°C.
  2. Wash and dry the turkey breasts. Combine the butter with the lemon thyme and spoon between the skin and the breast.
  3. To make the stuffing, heat a small frying pan over low heat. Add the oil and garlic and cook for 3 minutes or until light golden. Place in a bowl with the breadcrumbs, extra butter, lemon rind, salt and pepper and stir to combine.
  4. Lay the turkey breasts skin-side down and open out the tenderloin. Make a 1 cm deep cut along the centre of each breast. Place the stuffing along the centre of each breast, cover with the tenderloin, roll to enclose and secure with kitchen string.
  5. Place in a baking dish and sprinkle with salt and pepper. Bake for 50-55 minutes or until the juices run clear when tested with a skewer. Slice and serve hot or cold.

Makes 8 servings.

Source: Donna Hay