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Stuffed Turkey Breast

152
  • Servings: 8

Photography: DAVID M. RUSSELL

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
  • Fresh oregano sprigs, for garnish

Directions

  1. 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 a uniform thickness (about 1/2 inch). Season with salt and pepper.

  2. 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. Roll in a piece of cheesecloth and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, and rub butter evenly all over cheesecloth.

  3. Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 70 to 80 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).

  4. Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4-inch thick. Serve garnished with oregano.

Reviews Add a comment

  • TallBob
    21 SEP, 2013
    OOPS!! Look with my eyes a lot closer!
    Reply
  • TallBob
    21 SEP, 2013
    Sorry but I missed the recipe for the stuffing - can someone share it's location? Thanks
    Reply
  • gwsp
    26 AUG, 2013
    Ok so now I see what to do with the butter!
    Reply
  • gwsp
    25 AUG, 2013
    I could not figure out what to do with the 6 tbsp of butter since it does not appear in either the turkey breast or stuffing recipes. Better to use extra twine vs. cheesecloth.
    Reply
  • JEG78
    11 AUG, 2013
    Loved it
    Reply
  • irleshay
    2 JAN, 2011
    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.
    Reply
  • irleshay
    2 JAN, 2011
    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.
    Reply
  • Hougoss
    29 NOV, 2009
    Does anyone know if this can be made ahead and frozen till needed?
    Reply
  • katheryn1107
    29 MAR, 2009
    This awesome! Yes I will make this again!
    Reply
  • CristinaS
    5 DEC, 2008
    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.
    Reply