This Thanksgiving my family was all spread out, and my parents had just arrived back from New Zealand the day before. We decided to take it easy this year, and I was left completely in charge of dinner.  The first decision I made was to downscale from a large turkey to a turkey breast. I had made this recipe before using pork, so I figured it would be perfect to apply to this to turkey!

If you’re short on time, (or cooking skills), feel free to use a prepackaged stuffing mix, and prepare according to the package. One other tip I think worked great was the butter under the skin. It really allowed the skin to be extra crispy.

If you’re needing a good video of how to butterfly a Turkey Breast Click Here. (I butterflied, but forgot to pound it out even, and it worked out well! phew.)

Ingredients

  • 3 tablespoon olive oil
  • 1 large chopped onion
  • 1 peeled, cored and chopped apple
  • 4 fresh sage leaves
  • 2 cup dried bread cubes
  • 2 tablespoon butter, melted
  • 1.5 cup chicken stock
  • 1 3 pound turkey breast, butterflied
  • 2 tbsp salted butter, (add chopped herbs if you choose), softened

Directions:

Prepare stuffing early so it is able to cool: In a large skillet, heat the olive oil over medium-high heat.

Add the onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, butter and salt and pepper.

Add the chicken stock gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the turkey. (You can make this earlier in the same say or a day ahead.)

Preheat oven to 450.

Spoon the stuffing down on the turkey, evenly.

Roll the Turkey breast over the stuffing, jelly roll style, ending with the seam down and fat side up.

Put softened (herbed, optional) butter under the skin of the turkey breast.

Tightly tie the turkey roast up with butcher’s twine, season it with more salt and pepper, and transfer to a roasting pan (if available.)

Cook Turkey 450 for 10 minutes, then lower the temperature to 350 and continue cook for another 35-40 minutes until internal temperature of turkey breast reaches 165 degrees Fahrenheit. You can also do it at 400 for about 40 minutes, if you have a lot going on in the kitchen.  (I would recommend putting some water in the bottom of a jelly roll if you’re going to roast on a cookie sheet. Pictured was on celery, which did help not just drippings burn on the jelly roll pan… which happened to me before.)

(Note: I have this Wireless Digital Thermometer and LOVE it to keep knowing the temperature within my oven.)

The skin was super crispy and delicious!

Remove from the oven and let rest for at least 15 minutes, and remove butcher’s twine before slicing. Serve warm.

One Reply to “Stuffed Turkey Breast”

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