10 Best Turkey Breast Recipes to Try

Turkey breast doesn’t have to be a once-a-year thing. Sure, it’s the star of many Thanksgiving tables, but it’s also lean, versatile, and cooks quickly enough for a weeknight dinner. Whether you like it roasted, grilled, stuffed, or simmered into a cozy soup, turkey breast can adapt to whatever mood or season you’re in.

In this guide, we’re walking through 10 different ways to turn turkey breast into something you’ll actually be excited to eat. Some are quick enough for busy nights, others feel a bit more special, but all of them are simple to follow and packed with flavor.

And you can save all of these turkey breast recipes in our ReciMe app to keep them in one place, tweak them for your own tastes, and pull them up whenever the craving hits. It’s how you can plan your meals without juggling dozens of tabs or digging through old bookmarks. Whether it’s roasting for Sunday dinner or quick weeknight skillet, having the recipes organized, scaled to the right servings, and ready with a grocery list makes cooking a lot less stressful and a lot more doable.

1. Stuffed Turkey Breast (Turkey Roulade)

This dish uses a boneless turkey breast that is flattened, filled with a savory mixture, rolled, and tied for even cooking. The stuffing combines bacon, apple, kale, cornbread, and a seasoned bread mix, giving the meat both texture and flavor. The turkey is roasted until golden, then served with a simple gravy made from the pan drippings.

Ingredients:

• 1/4 cup salted butter, softened
• 4 garlic cloves, grated
• 1 tbsp fresh sage, chopped
• 1 tsp poultry seasoning
• 1 tsp lemon zest
• 4 slices thick-cut bacon
• 1 medium onion, chopped
• 2 stalks celery, diced
• 1 tsp kosher salt, plus more for sprinkling
• 1 tsp ground black pepper, plus more for sprinkling
• 1 honeycrisp apple, diced
• 3 cups kale, stemmed and chopped
• 1/4 cup white wine
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped, plus more for garnish
• 2 1/2 cups dry seasoned stuffing mix
• 1 cup cornbread, crumbled (about 4 oz)
• 1/2 cup turkey or chicken broth
• 1 bone-in, skin-on turkey breast roast (5 to 7 pounds)
• Kitchen twine (for tying)
• 3 tbsp all-purpose flour (for gravy)
• 2 cups turkey or chicken broth, warm (for gravy)

How to prepare:

The butter is first mixed with garlic, sage, poultry seasoning, and lemon zest. Bacon is cooked until crisp, then crumbled. Onion and celery are sautéed in some of the seasoned butter with salt and pepper before adding apple and kale. White wine and lemon juice are added, reduced, then combined with parsley. The mixture is stirred into stuffing mix, cornbread, and bacon, with broth to moisten.
The turkey breast is deboned, butterflied, and flattened to an even thickness. Some of the butter mixture is spread over the meat, followed by an even layer of stuffing. The turkey is rolled tightly and tied with kitchen twine. The outside is coated with the remaining butter mixture, seasoned, and placed seam-side down on a rack in a roasting pan. It is roasted until the internal temperature reaches 160°F.
For the gravy, the pan drippings are cooked with flour to form a roux, then broth is whisked in until thickened. The rested turkey is sliced and served with the gravy.

2. Instant Pot Turkey Breast

This method uses a pressure cooker to make turkey breast quickly while keeping the meat moist. The turkey is seasoned with herbs and spices, cooked on a trivet with broth underneath, and served with a gravy made directly in the Instant Pot.

Ingredients:

• 2 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp ground or rubbed sage
• 1 tsp garlic powder
• 2 tbsp olive oil
• 6 to 7 lb turkey breast, thawed
• 1 cup chicken or turkey broth

For the gravy:

• 2 tbsp salted butter
• 2 tbsp all-purpose flour
• 1 tbsp cream

Cooking process:

Salt, pepper, sage, and garlic powder are mixed in a bowl. The turkey breast is coated with olive oil, then rubbed evenly with the seasoning mixture. Broth is poured into the Instant Pot insert and a metal trivet is placed inside. The turkey is set on the trivet, skin side up.
Cook on high pressure for approximately 5 to 6 minutes per pound (followed by a 10-minute natural release), adjusting based on turkey size. For crisper skin, the turkey can be transferred to a baking sheet and broiled briefly.
To make the gravy, the Instant Pot is switched to sauté mode. Butter is melted into the cooking liquid, then flour is whisked in to make a roux. Cream is added and the mixture is stirred until thickened. The turkey is sliced and served with the gravy.

3. Bacon-Wrapped Turkey Breast Stuffed with Spinach and Feta

This recipe features a turkey breast filled with layers of fresh spinach and crumbled feta, then wrapped in bacon to help retain moisture. The combination of smoky bacon and salty cheese gives the dish a distinct flavor.

Ingredients:

• 1 large turkey breast (about 2 pounds)
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and ground black pepper, to taste
• 1 cup fresh spinach leaves
• 1/4 cup crumbled feta cheese
• 12 slices reduced-sodium bacon (or enough to wrap the turkey breast fully)

Preparation method:

The turkey breast is sliced open and laid flat. Oregano, cumin, salt, and pepper are sprinkled on the inside. Spinach leaves are arranged in a single layer, followed by feta. Another layer of spinach and feta is added before the turkey is folded to enclose the filling.
Bacon strips are wrapped around the outside of the turkey to cover it completely. The meat is placed in a baking dish, seasoned lightly, and roasted at 350°F until it reaches 165°F internally. For crispier bacon, the cooked turkey is broiled briefly on all sides. It is allowed to rest for 10 minutes before slicing.

4. Leftover Turkey Shepherd’s Pie

This variation on shepherd’s pie uses cooked turkey instead of ground meat, layered with vegetables in a creamy sauce and topped with mashed potatoes. It is baked until the filling is hot and the potatoes are browned on top.

Ingredients:

Mashed potato topping:

• 2 lb Yukon gold potatoes, peeled and cut into 1-inch cubes
• 1 tbsp kosher salt, plus 1 1/2 tsp (divided)
• 1/4 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1 large egg yolk
• 1 cup shredded Swiss cheese
• 1/2 tsp ground black pepper

Filling:

• 1/4 cup unsalted butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 oz baby bella mushrooms, sliced
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp ground black pepper, plus more to taste
• 2 garlic cloves, finely chopped
• 6 tbsp all-purpose flour
• 2 cups turkey or chicken broth, warm
• 2 tsp Worcestershire sauce
• 1/4 cup heavy cream
• 3 cups cooked turkey, shredded or cubed
• 1 cup frozen green beans
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 2 tsp fresh sage, chopped
• Cooking spray

Step-by-step preparation:

Potatoes are boiled with salt until tender, then drained and returned to the pot to dry slightly. They are mashed with butter, cream, egg yolk, cheese, pepper, and salt.
For the filling, butter is melted in a Dutch oven and onion, carrot, and celery are sautéed until softened. Mushrooms, salt, and pepper are added and cooked until golden. Garlic is stirred in briefly before flour is sprinkled over the vegetables and cooked to remove the raw taste. Broth and Worcestershire sauce are whisked in, followed by cream. Turkey, green beans, parsley, and sage are folded in.
The filling is spread in a greased casserole dish. Mashed potatoes are dolloped over the top and spread evenly. The pie is baked at 375°F until bubbling, then broiled briefly for browning. It rests for 10 minutes before serving.

5. Leftover Turkey Pot Pie

This dish uses diced cooked turkey in a creamy vegetable filling topped with a pie crust. The filling is similar to chicken pot pie but adapted for turkey leftovers.

Ingredients:

• 1 pie crust (homemade or store-bought)
• 1/4 cup butter (1/2 stick)
• 1/2 cup onion, finely diced
• 1/2 cup carrot, finely diced
• 1/2 cup celery, finely diced
• 2 cups cooked turkey, diced or shredded
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken or turkey broth (plus more if needed)
• 1/4 cup white wine (optional)
• 3/4 cup heavy cream
• 1 cup frozen peas (optional)
• 2 tsp fresh thyme, chopped
• Salt and pepper, to taste

Method of preparation:

Butter is melted in a skillet or Dutch oven, and onion, carrot, and celery are cooked until softened. Turkey is added, then flour is stirred in and cooked briefly. Broth is poured in gradually, followed by wine if using, and cream. Peas can be added at this stage. The mixture is seasoned with salt, pepper, and thyme, and cooked until slightly thickened.
The filling is transferred to a casserole dish or deep pie pan. Pie crust is rolled out slightly larger than the dish and placed on top, pressing it into the sides. Small vents are cut into the crust. The pie is baked at 400°F until the crust is golden and the filling is bubbling. It is allowed to cool slightly before serving.

6. Herb-Crusted Oven-Roasted Turkey Breast

This recipe focuses on a simple yet flavorful herb crust that locks in moisture and adds aroma to the meat. The turkey breast is coated with a mixture of butter, garlic, and fresh herbs, then roasted until tender.

Ingredients:

• 1 whole turkey breast, bone-in (5 to 6 pounds)
• 1/2 cup salted butter, softened
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 cup low-sodium chicken or turkey broth

Preparation:

The oven is preheated to 350°F. Butter is combined with garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper. The mixture is rubbed under and over the turkey skin. The turkey is placed in a roasting pan with broth in the bottom to help keep it moist.

 It is roasted for about 20 minutes per pound, or until the thickest part of the meat reaches 165°F. The turkey rests for 15 minutes before slicing to allow the juices to redistribute.

7. Slow Cooker Turkey Breast with Vegetables

Using a slow cooker keeps turkey breast moist and allows it to absorb the flavors of surrounding vegetables. This method works well for a hands-off approach.

Ingredients:

• 1 turkey breast (4 to 5 pounds)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 3 garlic cloves, minced
• 4 carrots, cut into large pieces
• 3 celery stalks, cut into large pieces
• 1 large onion, quartered
• 1 cup chicken or turkey broth

Cooking method:

The turkey breast is rubbed with olive oil, salt, pepper, paprika, thyme, and garlic. Carrots, celery, and onion are placed in the bottom of the slow cooker. The turkey breast is set on top of the vegetables and broth is poured in.
The slow cooker is set to low for 6 to 7 hours, or until the meat reaches 165°F. The turkey is transferred to a cutting board, tented with foil, and rested before slicing.

8. Grilled Turkey Breast with Citrus Marinade

Grilling gives turkey breast a smoky flavor, while the citrus marinade adds brightness and keeps it tender.

Ingredients:

• 2 to 3 pounds boneless turkey breast
• 1/4 cup olive oil
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Preparation steps:

Olive oil, orange juice, lemon juice, both zests, garlic, rosemary, thyme, salt, and pepper are whisked together in a bowl. The turkey breast is placed in a resealable bag with the marinade and chilled for at least 4 hours or overnight.
The grill is preheated to medium heat. The turkey is grilled for about 20 minutes per side, or until the internal temperature reaches 165°F. It is rested for 10 minutes before slicing.

9. Creamy Turkey and Rice Casserole

This casserole uses cooked turkey breast mixed with rice, vegetables, and a creamy sauce, baked until bubbly and golden.

Ingredients:

• 3 cups cooked turkey breast, diced
• 3 cups cooked rice
• 1 cup frozen peas and carrots mix
• 1 cup shredded cheddar cheese
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

How to make it:

The oven is preheated to 350°F. In a large bowl, turkey, rice, peas and carrots, half the cheese, soup, milk, sour cream, and seasonings are stirred together until well combined.
The mixture is spread into a greased 9×13-inch baking dish and topped with the remaining cheese. It is baked for 25 to 30 minutes, or until heated through and the cheese is melted.

10. Turkey Breast Stir-Fry with Vegetables

A quick stovetop dish that uses thinly sliced turkey breast cooked with colorful vegetables in a light sauce.

Ingredients:

• 1 pound turkey breast, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/4 tsp ground black pepper

Cooking process:

Half the oil is heated in a wok or large skillet over medium-high heat. The turkey is cooked in batches until lightly browned, then set aside. The remaining oil is added along with bell peppers, broccoli, and snap peas, and the vegetables are stir-fried until just tender. Garlic and ginger are added for 30 seconds.
Soy sauce, oyster sauce, and rice vinegar are stirred in. The cornstarch slurry is added to thicken the sauce. The turkey is returned to the pan, tossed to coat, and cooked until heated through.

Storage and Reheating Tips

Turkey breast keeps well if stored properly, which means you can enjoy it beyond the day it’s cooked. Here’s how to make sure it stays moist and flavorful.

• Refrigerate promptly: Transfer cooked turkey to an airtight container within 2 hours of cooking to keep it fresh. Store in the fridge for up to 3 days.
• Freeze for longer storage: Slice or shred the turkey before freezing so it’s easier to reheat in portions. Wrap in freezer-safe bags or containers and label with the date. It will keep for up to 3 months.
• Thaw safely: When ready to use frozen turkey, thaw it overnight in the fridge or in a sealed bag submerged in cold water, changing the water every 30 minutes.
• Reheat gently: Warm turkey in a covered skillet or baking dish with a splash of broth or water to bring back moisture. Heat over low to medium until warmed through.
• Avoid overheating: Microwaving on high can make the meat tough and dry. If you use the microwave, heat in short bursts on medium power, checking frequently.

Tips for Cooking Perfect Turkey Breast

A few thoughtful steps can make the difference between a turkey breast that’s just “fine” and one that’s tender, juicy, and full of flavor.

• Use a meat thermometer: This is the easiest way to avoid overcooking. Insert it into the thickest part of the breast, and remove the turkey from the heat once it reaches 165°F.
• Bring it to room temperature first: Let turkey sit out for about 30 minutes before cooking. This helps it cook more evenly.
• Season inside and out: Whether you’re roasting or stuffing, make sure the seasoning reaches under the skin and into the cavity for better flavor.
• Let it rest before slicing: A 10 to 15 minute rest allows juices to redistribute through the meat instead of spilling out on the cutting board.
• Baste or cover while roasting: A little extra moisture from basting or tenting with foil helps keep the surface from drying out.
• Watch the clock with boneless breasts: They cook faster than bone-in cuts, so start checking for doneness 15 to 20 minutes earlier than you would with a whole breast.

Conclusion

Cooking turkey breast doesn’t have to be complicated or saved for the holidays. Once you get comfortable with a few different methods, it can be an easy go-to for weeknight dinners, meal prep, or a simple way to use up leftovers. These recipes give you plenty of variety, from slow-cooked and comforting to fresh and light, so you can pick whatever fits your mood and schedule.

The best part is how adaptable turkey breast is. Swap out herbs based on what’s in your fridge, change up the sides to match the season, and don’t be afraid to experiment with flavors you love. With a little planning and the right tips, you can turn this lean cut into something tender and flavorful every single time.

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