Turkey breast has been blamed for crimes it didn’t commit.
Too dry and too dull. Too often served out of obligation rather than desire. But this version changes that reputation quickly—and decisively.
Instead of the usual heavy, cheese-laden stuffing, this recipe takes a more restrained, wintry path. Here, mushrooms are browned until deeply savoury. Cranberries cook down into something tart and jammy. Meanwhile, smoky bacon weaves through the filling, basting the meat from the inside as it roasts. As a result, the turkey stays moist, aromatic, and quietly luxurious.
Importantly, this is a dish designed for smaller gatherings—festive without excess, generous without demanding a full bird. Because the mushroom–cranberry filling does the heavy lifting, the breast remains juicy while each slice carries sweet-sharp bursts and earthy depth. And without cheese weighing it down, the dish feels lighter and more elegant—still comforting, but never heavy.
Finally, there’s a bonus. Any leftover stuffing can be baked separately until crisp, then spooned onto crackers before dinner. It’s the kind of reward only the cook knows about. In other words, a secret extra course worth planning for.
Ingredients
For the Stuffing
- 4 oz bacon, cut into ½” pieces
- 8 oz mixed mushrooms (oyster, cremini, shiitake), finely chopped
- 1 tbsp fresh thyme leaves, chopped
- 4 cloves garlic, chopped, divided
- 1 tbsp kosher salt, divided
- ½ cup chopped fresh parsley, plus more for serving
- Freshly ground black pepper
- ¾ cup fresh or frozen cranberries (≈ 90 g)
- 1 tbsp brown sugar (helps cranberries soften and glaze)
- ¼ oz panko breadcrumbs (adds structure)
- 1 ½ oz cream cheese (optional; improves cohesion but not “cheesy” – can omit for dairy-free)
the Turkey
- 1 (2-lb) boneless, skinless turkey breast
- 1 tsp dried oregano
- 2 tbsp extra-virgin olive oil, divided
- 2 tsp additional salt
- ½ tsp freshly ground black pepper
For the Lemon Cream Sauce
- 1 ½ cups low-sodium chicken stock
- 1 ½ tsp cornstarch
- ½ cup heavy cream
- Juice of 1 lemon
Method
Step 1 — Cook the bacon
Preheat oven to 400°F (205°C).
In a cold cast-iron or ovenproof skillet, cook bacon over medium heat, stirring occasionally, until crisp, 13–15 minutes.
Drain on paper towels and transfer to a large bowl.
Step 2 — Cook the mushrooms & cranberries
Increase the heat to medium-high.
Add the mushrooms to the bacon fat and cook, stirring occasionally, until browned, about 5 minutes.
Add thyme, half the garlic, and 1 teaspoon salt; cook 1 minute.
Now Add cranberries and brown sugar. Cook until cranberries soften and some burst, 3–4 minutes.
Stir in parsley, season with pepper, and remove from heat.
Step 3 — Make the stuffing mix
To the bowl with bacon, add the mushroom-cranberry mixture, panko, and (if using) cream cheese.
Mix until combined. The mixture should be cohesive but not wet.
Step 4 — Prepare the turkey
Pat turkey dry.
Using a sharp knife, cut a deep pocket along the thickest side, being careful not to slice through.
Season all over with oregano, 2 teaspoons salt, and ½ teaspoon pepper.
Stuff the turkey generously, packing the mixture in with a spoon.
Tie snugly with five 12-inch pieces of twine.
Step 5 — Sear
Pour 1 tbsp oil into the same skillet and place the turkey inside.
Drizzle with the remaining 1 tbsp oil.
Step 6 — Roast
Roast until an instant-read thermometer inserted into the thickest part reads 160°F (71°C), about 45–50 minutes.
Step 7 — Rest
Transfer the turkey to a cutting board and tent with foil.
Step 8 — Make the sauce
Whisk stock and cornstarch in a bowl.
Heat the skillet over medium-high.
Cook the remaining garlic for 1 minute.
Add stock mixture, scraping up browned bits.
Reduce by half, 5 minutes.
Add the cream and lemon juice; simmer gently for 5 minutes more, until thickened.
Step 9 — Serve
Slice turkey, arrange on a platter, spoon lemon cream sauce over, and shower with fresh parsley.
