Recipes Ingredients Meat & Poultry Turkey Recipes Kale- and Sausage-Stuffed Turkey Breast 3.7 (117) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 55 mins Total Time: 2 hrs 30 mins Servings: 8 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 Ingredients 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 Directions 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. Rate it Print