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
Martha Stewart Living, December 2010
- Prep Time 55 minutes
- Total Time 2 hours 30 minutes
- Serves 8
- 1 boneless turkey breast (about 7 pounds), trimmed and butterflied
- Coarse salt and freshly ground pepper
- Kale and Sausage Stuffing (http://www.marthastewart.com/296303/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.
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