• Roast turkey breast with onion and herb stuffing is a delicious festive dish. Give Christmas dinner or lunch a new twist with this stuffed turkey breast, it only takes an hour and a half to roast. The wonderful lemon and herby aroma add a lovely zesty touch! 

    Roast turkey breast with onion and herb stuffing

    Serves: 6 - 8
    Cooking Time: 2 hrs 15 mins


    • 1,5kg boneless turkey breast
    • 45ml (3 tbsp) butter
    • deep-fried sage leaves, to garnish
    • Stuffing

    • 45ml (3 tbsp) oil
    • 2 onions, finely chopped
    • 1 garlic clove, crushed
    • grated rind and juice of 1 lemon
    • 15ml (1 tbsp) fresh sage, chopped
    • 15ml (1 tbsp) fresh thyme, chopped
    • 15ml (1 tbsp) fresh coriander, chopped
    • 250ml (1 cup) fresh breadcrumbs
    • salt and freshly ground black
    • pepper, to taste
    • 1 large egg, beaten



    Preheat the oven to 200°C.


    Place the turkey breast on the work surface and, using a long sharp knife, make an incision in the thick end of the breast to make a pocket. Cut down the length of the breast, taking care not to cut through the sides or to the other end.


    To prepare the stuffing, heat the oil in a pan and sauté onions and garlic until soft. Add the lemon rind and herbs and cook for 5 minutes.


    Leave to cool, add breadcrumbs and season. Add beaten egg and mix well.


    Fill the stuffing into the pocket and close the meat around the stuffing using toothpicks, or wrap the breast tightly in buttered foil. This prevents the stuffing from coming out and the meat from becoming dry.


    To cook the stuffed breast, if you used toothpicks to enclose the stuffing, place breast in a roasting tin, dot with butter and cover the roasting tin loosely with foil. If breast is sealed with buttered foil, place in roasting tin.


    Roast for 1¼ – 1½ hours, basting the turkey occasionally so that none of the flavours are wasted.


    Open the foil 15 minutes before the end of cooking time to brown the meat.


    Remove the turkey from the oven and allow to rest for 20 minutes before carving.


    Garnish with deep-fried sage leaves and serve with roasted vegetables.


    To drink: Try a full-bodied white like an oaked chardonnay.