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Apricot Herb Stuffed Turkey Breast Roast with Onion Gravy

Apricot herb stuffed turkey breast roast is rolled with bread, dried apricots, and fresh herbs, then roasted over sliced onions until the turkey and stuffing reach 165°F. The pan juices and roasted onions make a savory gravy to serve alongside the tender slices.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Resting 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the apricot-herb stuffing and turkey roast
  • 4 tbsp unsalted butter divided (2 tbsp for the stuffing and 2 tbsp for the gravy)
  • 3 yellow onions medium, divided (1 finely chopped and 2 sliced)
  • 0.5 cup celery finely chopped
  • 0.33 cup dried apricots chopped
  • 2.5 cup bread cubes day-old, cut into 1/2-inch pieces
  • 1 tsp sage fresh, chopped
  • 1 tsp thyme leaves fresh
  • 2 tbsp parsley fresh, chopped
  • 1.5 tsp kosher salt divided (1/2 tsp for the stuffing and 1 tsp for the turkey)
  • 0.75 tsp black pepper divided (1/4 tsp for the stuffing and 1/2 tsp for the turkey)
  • 2.33 cup chicken broth low-sodium, divided (1/3 cup for the stuffing, 1 cup for the roasting pan, and 1 cup for the gravy)
  • 1 turkey breast boneless, skinless, 2 1/2- to 3-pound
  • 1 tbsp olive oil
For the onion gravy
  • 2 tbsp all-purpose flour

Equipment

  • 1 skillet
  • 1 9x13-inch roasting pan

Method
 

Make the stuffing
  1. Melt 2 tbsp butter in a skillet over medium heat.
  2. Add the finely chopped onion and celery, and cook for 5 to 7 minutes until softened.
  3. Stir in the apricots and cook for 1 minute.
  4. Toss with the bread cubes, sage, thyme, parsley, 1/2 tsp salt, and 1/4 tsp pepper.
  5. Stir in 1/3 cup broth and cool completely, about 20 minutes.
Stuff and roast the turkey
  1. Heat the oven to 350°F.
  2. Butterfly the turkey breast by cutting it horizontally almost all the way through and opening it like a book.
  3. Pound the turkey breast to an even 1/2-inch thickness.
  4. Spread the cooled stuffing over the turkey, leaving a 1-inch border.
  5. Roll it up from a long side and tie with kitchen twine at 1 1/2-inch intervals.
  6. Arrange the sliced onions in a 9x13-inch roasting pan and pour in 1 cup broth.
  7. Set the roast seam-side down on the onions, brush with olive oil, and season with the remaining 1 tsp salt and 1/2 tsp pepper.
  8. Roast for 1 1/4 to 1 3/4 hours, beginning to check after 1 hour, until both the thickest turkey meat and the center of the stuffing reach 165°F.
  9. Transfer the roast to a cutting board and rest for 15 minutes.
Make the onion gravy
  1. Transfer the roasted onions to a bowl.
  2. Pour the pan juices through a fine-mesh strainer into a measuring cup and skim off excess fat.
  3. Melt the remaining 2 tbsp butter in a saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in 1 cup broth and the strained pan juices, bring to a simmer, and cook for 5 to 8 minutes until thickened.
  6. Stir in the onions and any juices from the resting turkey.

Notes

For the neatest slices, let the roast rest for the full 15 minutes before cutting. Refrigerate leftovers for 3 to 4 days or freeze for up to 2 months. For a gluten-free version, use gluten-free bread and a 1:1 gluten-free flour blend.