We could say this is all about portion control for diners whose plates look like this. Or it’s a low calorie approach using only the leaner, meaner white meat. And, the eye appeal is undeniable. But, the real reason to roll your own, is the ease of combining two dishes into one item that cooks evenly and quickly (70 minutes and you can feed 10-12 people), and incorporating luscious baking juices while reducing the risk of that pesky food salmonella found in traditional stuffed turkey. So, let’s get rolling.
The order in which food is passed makes a big difference on the Thanksgiving plate appeal. If you’re unlucky enough to be handed cranberries or say that weird casserole first, mashed potatoes — the feast’s crowning glory — ends up without adequate plate territory and is relegated to teetering between a crispy roll and mystery yams. Granted it will get to the mouth first, but it will bring strands of other foods with it and for me, a bite of mashed taters with a vinaigretted lettuce leaf, isn’t the flavor combo that works. Stuffing and turkey is. And when combined into one serving, our plates will never look better.
Boneless, butterflied turkey breast makes this possible. Your grocer’s butcher should provide the carving service for you. We relied on a whole breast which will easily serve 10-12 people, but you can use a breast half for smaller gatherings. We also pounded out any thicker pieces to ensure even roasting. Traditional stuffing is at the center. Use our very simple recipe or your own.
I give thanks for you this season. Enjoy your time with family and friends.
roasted stuffed turkey breast
You will need kitchen twine to secure the roll which is sold alongside most grocery turkey prep supplies. The stuffing can be made ahead of time to shorten overall preparation time. The turkey breast will not provided sufficient drippings to make gravy for a large group, so you might want to supplement if you’re serving with gravy. For those who like to also have baked stuffing, double the stuffing portion of the recipe and place half in a buttered baking dish and bake with the turkey when the temperature gets reduced.
preptime: 25 min serves 10-12
roasttime: 70 min
resttime: 10 min
- 4 tablespoons (1 stick) unsalted butter
- 1 medium onions, cut into 1/4-inch dice (about 3 cups)
- 3 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
- 7 oz. seasoned bread stuffing cubes
- 1/4 cup fresh parsley, chopped
- 1/2 tsp celery salt
- 1/2 tsp dried sage
- 1 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- 3/4 cups hot turkey or chicken stock
- olive oil
- 1 butterflied, deboned turkey breast (thicker sections pounded down)
- kitchen twine, cut into 10-12, 18″ strands..
- Turn oven on to 425°.
- In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.
- Transfer to medium bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in hot stock.
- Place turkey breast on a work surface, with a long side nearest you, skin side down, and season with salt and pepper.
- Spread stuffing in the center, leaving a 1-inch border on each long side.
- Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a cylinder; do not roll it too tightly or the filling will slip out of the ends.
- Using kitchen twine, holding both ends of one strand, sliding it under the roll to the middle first then work your way out to both ends. Get all strands in place, about 1″ apart, then tie them off enough to hold the breast in place but not too tight that the roast will be crimped.
- Rub the outside of the turkey breast with 1 Tbs. of olive oil and season with salt and pepper.
- Set the rolled turkey breast, skin side up on a lightly oiled baking sheet or roasting pan.
- Roast for 25 minutes, then reduce the oven temperature to 350°. Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts and the stuffing registers 165°F, about 40 minutes more.
- Transfer the turkey breasts to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes.
- Remove the twine and carve the turkey breast into 1/2-inch slices. Serve immediately with turkey gravy.
- Make stuffing in advance.
- Use pre-chopped onions and celery.
- Use pre-made, store-bought stuffing.
recipe provided by your friends at crunchtimefood.com