Kale- and Sausage-Stuffed Turkey Breast
This recipe is perfect for anyone who finds carving a whole bird daunting but still wants tender white meat and flavorful stuffing. How to Prep and Carve Turkey Breast
- 1 boneless turkey breast (about 7 pounds), trimmed and butterflied
- Coarse salt and freshly ground pepper
- Kale and Sausage Stuffing
- 1 tablespoon extra-virgin olive oil
- 2 pounds brussels sprouts, trimmed and halved
Preheat oven to 375 degrees. Remove skin from turkey; reserve.
Place turkey breast, skinned side down, on a cutting board. Spread halves of breast apart so breast opens like a book. Release tenders (strips of meat) from breast. With a sharp knife, slice through thickest part of each breast half, creating flaps that you can open to create a more uniform thickness.
Cover turkey with plastic wrap. Gently pound to an even thickness (about 3/4 inch thick) using a meat mallet. Remove plastic. Season with salt and pepper.
Spread stuffing over surface of breast in an even layer.
Tightly roll turkey breast, starting from your left side, to enclose stuffing.
Center reserved skin over top of roast, and wrap turkey tightly, smoothing skin out over meat to remove any air pockets beneath skin.
Using a few short lengths of kitchen twine, tie roast at 3 or 4 evenly spaced intervals to keep skin from coming loose. Rub oil over skin, and season generously with salt and pepper.
Transfer turkey, seam side down, to a large roasting pan. Roast for 45 minutes.
Season brussels sprouts with salt; add to pan. Roast until an instant-read thermometer inserted into the thickest part of the turkey reaches 155 degrees, about 30 minutes more. Transfer turkey to a cutting board, and let rest for 20 minutes before slicing. Serve with brussels sprouts.