Stuffed Turkey Breast
Martha and Sarah Carey prepare a unique turkey breast rolled with sausage and sour-cherry stuffing.
Stuffed Turkey Breast
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Stuffed Turkey Breast
Martha and Sarah Carey prepare a unique turkey breast rolled with sausage and...
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The Martha Stewart Show, November Fall 2008
- Yield Serves 6 to 8
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Ingredients
- 1 boneless turkey breast half (2 1/2 to 3 pounds)
- Coarse salt and freshly ground pepper
- Sausage and Sour-Cherry Stuffing
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
Directions
- Butterfly turkey: Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
- Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, then rub butter evenly all over cloth.
- Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
- Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.
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This came out great. I substituted my favorite stuffing. I wouldn't recommend freezing, since it's bound to be dry the second time around. Stuffing the meat can be done in advance if the stuffing is cold so bacteria doesn't build.
This came out great. I substituted my favorite stuffing. I wouldn't recommend freezing, since it's bound to be dry the second time around. Stuffing the meat can be done in advance if the stuffing is cold so bacteria doesn't build.
Does anyone know if this can be made ahead and frozen till needed?
This awesome! Yes I will make this again!
It turned out so fantastic I will make it again for sure!! I agree the stuffing could use more cherries, needed more color aside of something with a stronger flavor. The oven time was perfect. I pounded the breast in the morning and left it between the plastic films in the fridge (I did two layers of film because it tears when pounding). I bought a whole turkey, so I had two breast halves. Reheated the second one the next day and it was still moist. You do need a sauce or gravy.
I did not have much success with my first try at this recipe. The meat ended up too dense, perhaps from the pounding? I also did not care for the cherry stuffing, because it did not have enough flavor, other than from the sausage. I would suggest using cornbread and more cherries in the stuffing. Also, take note, if you use a slightly larger turkey breast, the cooking time increases. Mine took close to 1.5 hour for a 3 lb. breast.
Can any part of this recipe be done ahead of time? The pounding? The stuffing of the meat? Everything up to roasting?
I think so -- the stuffing recipe makes 2 cups; you could substitute 2 cups of your favorite stuffing. I caught only part of this on tv yesterday and they talked about substituting corn bread for the bread cubes to make cornbread stuffing.
Can you use a different stuffing in this recipe?
Could you substitute a different stuffing for the sour cherry stuffing?