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Presidents/Benjamin Harrison

AT THE TABLE WITH BENJAMIN HARRISON

Roast turkey breast with herb stuffing

Bake the stuffing separately: the breast cooks evenly and you get a crisp top.

Dinner1 hr 50 min + restingServes 6
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Roast turkey breast with herb stuffing — the black-and-white years
The black-and-white years · Serving illustration

THE STORY ON YOUR PLATE

A Christmas turkey from Dolly Johnson’s kitchen

More about Benjamin Harrison →

The twenty-third president was William Henry Harrison’s grandson.

Documented meal / preference

Turkey was part of the Harrison White House Christmas dinner in 1889, during cook Dolly Johnson’s service. A boneless turkey breast and separately baked stuffing make a smaller home celebration.

The president & the table

Benjamin Harrison brought cook Dolly Johnson to the White House. The Christmas dinner of 1889 included oysters, turkey, terrapin and festive sweets. It gives us a recorded holiday table and a named cook whose work deserves to be part of the story.

Behind this story

White House accounts of Dolly Johnson and the Christmas 1889 menu.

APRON ON. HISTORY CAN WAIT.

Make it at home.

Serves 6

What you’ll need

Let’s make it

  1. Heat the oven to 180°C / 350°F. Mix half the butter with sage, thyme, salt and pepper. Rub over the turkey and gently under its skin.

  2. Put turkey in a roasting dish. Toss potatoes with oil and arrange around it. Roast for about 75–100 minutes until the thickest centre reaches 74°C / 165°F. Start checking early.

  3. For the stuffing, soften onion and celery in the remaining butter for 8 minutes. Toss with bread and stock. Spread in a separate buttered shallow dish; bake alongside the turkey for the final 30–35 minutes.

  4. Rest turkey for 15 minutes. Slice across the grain and serve with potatoes, stuffing and pan juices.

Cooking notes

Metric and US measures are approximate equivalents. For baking, use weights when you can.