Cranberry Goat Cheese Turkey (Printable)
Turkey breast rolled with goat cheese and cranberries, glazed with honey‑Dijon for a festive, elegant main.
# What You'll Need:
→ Turkey
01 - 1 large boneless, skinless turkey breast (approximately 2 pounds)
→ Filling
02 - 4 ounces goat cheese, softened
03 - 1/2 cup dried cranberries, chopped
04 - 1/4 cup walnuts, chopped (optional)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 teaspoon lemon zest
07 - Freshly ground black pepper, to taste
08 - Pinch of salt
→ Assembly
09 - 1 tablespoon olive oil
10 - Salt and pepper, to taste
11 - Kitchen twine
→ Glaze
12 - 2 tablespoons honey
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon balsamic vinegar
# Directions:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
02 - Lay the turkey breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part, leaving the opposite edge attached. Open the breast flat and place between two sheets of plastic wrap; tenderize with a meat mallet to approximately 1/2 inch thickness.
03 - Combine goat cheese, chopped cranberries, walnuts (if using), chopped parsley, lemon zest, black pepper, and a pinch of salt in a mixing bowl. Stir until uniformly blended.
04 - Evenly spread the filling over the turkey, leaving a 1 inch border around the edges. Starting from the shorter end, roll the turkey breast tightly. Secure the roll with kitchen twine at 1 inch intervals.
05 - Rub the turkey roll with olive oil, then season the exterior with salt and pepper. Position seam-side down on the prepared baking sheet.
06 - Whisk honey, Dijon mustard, and balsamic vinegar together in a small bowl. Brush half the glaze evenly over the turkey roll.
07 - Roast in preheated oven for 35 minutes. Remove and brush with remaining glaze, then return to the oven for an additional 10 minutes, or until a meat thermometer inserted into the center registers 165°F (74°C).
08 - Let the turkey rest for 10 minutes after removing from the oven. Remove twine, slice the roll into medallions, and serve warmly.
# Expert Tips:
01 -
- Rolling turkey breast around a creamy, tangy filling instantly elevates dinner to showstopper status.
- You can make it ahead, and the leftovers are just as divine sliced cold the next day.
02 -
- If you rush the butterflying or pounding, the turkey can tear and the filling will escape—go slow and steady.
- Letting the turkey rest before slicing keeps every piece juicy, not dry.
03 -
- Searing the rolled turkey in a hot skillet before roasting adds color and a little crunch.
- Chop the cranberries and walnuts small so the filling spreads and rolls easily.