Butterfly Turkey How-To

Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had 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).

Stuff Turkey How-To

Spread stuffing evenly about (about 3/4 inch thick) over turkey, leaving a 1-inch-thick 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.


Practice this "Cooking School" skill by making the delicious Stuffed Turkey Breast.

Comments (1)

Martha Stewart Member
November 24, 2008
Your Thanksgiving magazine had a recipe for rolled, stuffed turkey breast. IT said to prepare and refrigerate. I thought this was not safe. How long ahead can you safely prepare and refrigerate? patamem