Boneless Stuffed Turkey Breast

Cook Time

90 mins

Cooking Method






Prep Time

10 mins




1 bay leaf

1/2 tsp Black Pepper

3 tbsp Butter, divided

1 Celery Rib, chopped

To Taste, Cracked Black Pepper

4 oz Cremini Mushrooms

1/2 cup Dried Cranberries

2 Garlic Cloves, Minced

1 package, approx 2lbs Honeysuckle White® Turkey Breast, boneless

1/2 cup Marsala Wine

1 tbsp Olive Oil

1 Rosemary sprigs

1/2 tsp Rubbed Sage

1/2 tsp Salt

To Taste, Sea Salt

6 oz Stuffing Mix

1 1/4 cup Turkey Stock, divided

1 Yellow Onion, chopped

Cooking Instructions

A delicious alternative to the traditional holiday turkey, this Boneless Stuffed Turkey Breast is filled with those seasonal flavors you love, but is done in a fraction of the time. Honeysuckle White® Turkey Breasts are butterflied and stuffed with a rich mixture of savory herbs, cremini mushrooms, cranberries, and stuffing. The turkey breasts are secured with twine then infused with wood-fired flavor when roasted on the Pit Boss Pellet Grill.  

Wood Pellet Recommendation 

The bold, char flavored smoke from our Charcoal Blend Wood Pellets will knock this Turkey recipe out of the park.  

  1. Fire up your Pit Boss Platinum Series Lockhart Grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 325°F. If using a gas or charcoal grill, set it up for medium-low heat.
  2. Melt the butter 1 tablespoon of butter and olive oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 minutes.
  3. Add the garlic and mushrooms and continue to cook for 5 minutes, until the mushrooms are slightly browned.
  4. Deglaze with marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  5. Add the dried cranberries, black pepper, sage, and salt and simmer for 2 minutes, then remove from the heat.
  6. Fold the stuffing into the vegetable mixture, then slowly pour over turkey stock, until stuffing is moistened.
  7. Place the Honeysuckle White® Turkey Breast on a large cutting board, skin-side down, then butterfly it. Season with salt and pepper, then spoon over ⅓ of the stuffing, leaving an inch border.
  8. Roll the turkey breast, starting at the side with less skin. Use butcher’s twine to truss the turkey breast and secure the stuffing. Place in a cast iron skillet, top remaining butter, season with salt and pepper. Place a sprig of rosemary on top, add remaining ¼ cup of stock around the turkey, along with 1 bay leaf. Transfer to the grill.
  9. Cook the turkey for 1 to 1 ½ hours, until an internal temperature of 165°F is reached.
  10. Remove stuffed turkey breast from the grill, rest for 15 minutes, then slice and serve warm, with remaining stuffing.

Special Tools

  • Butcher’s Twine
  • Cast Iron Skillet
  • Cutting Board
  • Large Skillet
  • Wooden Spoon

Bigger. Hotter. Heavier. Tip

Loosen up half of the skin prior to adding the stuffing. Start rolling the skinless side of the turkey breast, then fold the skin completely over to ensure the skin is completely on the outside to crispen nicely.

Diet Info

  • Flexible Dieting

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