Roast turkey breast with cranberry and pistachio stuffing

Cooking a whole turkey can be rather daunting and time-consuming, however, this rolled breast is stress-free and quick, yet looks spectacular. If you're entertaining a larger crowd, simply double the recipe to feed 12.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


  • 250 gram frozen chopped spinach, thawed
  • 1/3 cup (45g) dried cranberries, chopped coarsely
  • 1/3 cup (45g) shelled pistachios, chopped coarsely
  • 1 kilogram frozen ready-to-roast turkey breast, thawed
  • 2 tablespoon olive oil
  • 6 fresh thyme sprigs
  • 1 cup (250ml) salt-reduced chicken stock
  • 2 tablespoon brandy
  • pistachios, for serving


  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Squeeze spinach to remove excess liquid; place in bowl. Stir in cranberries and pistachios; season with salt and freshly ground pepper.
  • 3
    Rinse turkey; pat with absorbent paper. Place on a sheet of baking paper large enough to enclose turkey. Slice breast in half lengthways, without cutting right through; open out flat.
  • 4
    Spoon stuffing over one cut-side of the breast, fold other side over to enclose. Brush turkey with oil, season with salt and freshly ground pepper; sprinkle with thyme.
  • 5
    Wrap paper around the turkey; secure with kitchen string. Place turkey onto large oven tray; roast for 40 minutes.
  • 6
    Remove string; peel back paper. Brush surface of turkey with some of the cooking juices. Roast, uncovered, for about 10 minutes or until golden. Stand turkey, covered, for 10 minutes.
  • 7
    Combine stock and brandy in saucepan. Simmer, uncovered, until reduced by half.
  • 8
    Slice the turkey and serve drizzled with the sauce.

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