Stuffed Turkey Breast with Apricot Jam
No need to truss. No need to fuss. This elegant boneless roast, stuffed with herbs and sausage, is the perfect way to wow your guests without spending hours in the kitchen.
- Total Time:
- Servings: 8
Photography: Romulo Yanes
Source: Everyday Food, December 2013
- 1 boneless, skin-on turkey breast, 4 pounds
- 1 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 4 teaspoons lemon zest (from 1 lemon)
- Coarse salt and ground pepper
- 3/4 pound sweet Italian sausage meat
- 6 tablespoons apricot jam, divided, plus more for serving
- 1/2 cup fresh breadcrumbs
- 1 tablespoon olive oil
Preheat oven to 400 degrees. Place turkey skin-side up on a work surface. Using the palms of your hands and keeping skin intact, flatten turkey to an even thickness. Gently slide your fingers under skin to loosen it, creating a pocket.
In a small bowl, combine parsley, sage, and zest, and season with salt and pepper. Transfer half the mixture to a separate bowl and add sausage, 4 tablespoons jam, and breadcrumbs. Stir to combine. Spread sausage mixture under skin.
Flip turkey over and coat with remaining herb mixture. Fold short sides of breast into middle, flip, and place on a roasting rack set in a roasting pan lined with foil. Rub skin with oil and season with salt and pepper. Cover with foil and roast 1 hour and 30 minutes. Uncover, brush skin with remaining 2 tablespoons jam, and cook until skin is brown and an instant-read thermometer reads 165 degrees, 15 to 20 minutes more. Re-cover with foil if skin begins to get too dark. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with additional jam.