Herb-Roasted Turkey Breast with Classic Sage Stuffing

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender turkey breast roasted with fresh herbs paired with a savory sage and onion stuffing, perfect for a cozy Thanksgiving meal. This American-inspired Thanksgiving recipe, ready in about 135 minutes, pairs boneless turkey breast, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 105 min Serves 6 American cuisine 520 cal/serving

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Ingredients

4 pounds boneless turkey breast
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons unsalted butter
1 cup yellow onion, diced
1 cup celery stalks, diced
2 tablespoons fresh sage leaves, chopped
3 garlic cloves, minced
6 cups day-old bread cubes
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper

The leave-in probe thermometer we’d cook this turkey with → Best Leave-In Meat Thermometers for Thanksgiving Turkey and Roasts in 2026: Wireless and Wired Picks

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Instructions

Step 1: Preheat the oven to 375°F. Rub 3 tablespoons olive oil, 2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon chopped rosemary, and 1 tablespoon chopped thyme evenly over the 4-pound boneless turkey breast. Place it on a roasting pan and roast for 1 hour 15 minutes, or until the internal temperature reaches 165°F.
Step 2: While the turkey roasts, melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add 1 cup diced yellow onion and 1 cup diced celery, sauté for 5 minutes until softened and translucent.
Step 3: Stir in 3 minced garlic cloves and 2 tablespoons chopped fresh sage, cook for 1 minute until fragrant.
Step 4: Transfer the sautéed vegetables and herbs to a large mixing bowl with 6 cups day-old bread cubes. Pour in 2 cups chicken broth gradually while mixing until the stuffing is moist but not soggy. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 5: Transfer the stuffing to a greased baking dish and bake at 350°F for 30 minutes until golden on top, serving alongside the sliced roasted turkey breast.