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It might seem counterintuitive to remove the skin and then use it to wrap the turkey, but there are good reasons behind the technique. The skin helps hold the roast and stuffing together and also keeps the meat moist. Best of all, with the skin on the exterior instead of rolled inside, it turns crisp and golden.
Get the Kale and Sausage-Stuffed Turkey Breast Recipe
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Step 1: Remove the Skin
Place the turkey breast, skin side up, on a cutting board. Gently pull the skin from the breast, using the tip of a knife to separate it from the meat, being careful not to tear skin. Set the skin aside on the cutting board or place it on a sheet of parchment or plastic wrap.
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Step 2: Open the Breast
Turn the breast over so the skinned side faces down. Spread the halves of the breast apart so the breast opens like a book. Release the tenders (strips of meat) from the breast, and with a sharp knife, slice through the thickest part of each half, creating flaps that you can open to give the breast a more uniform thickness.
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Step 3: Pound the Breast
Cover the flattened breast entirely with plastic wrap. Using a meat mallet, gently pound breast to an even thickness, about 3/4 inch thick. Discard the plastic wrap.
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Step 4: Stuff the Breast
Spread the stuffing over the turkey breast, taking care to spread mixture in an even layer over the entire surface of the meat.
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Step 5: Roll up the Roast
Starting from your left side, roll the breast up tightly until the entire roast has enclosed the stuffing.
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Step 6: Return the Skin
Center the reserved skin over the top of the rolled roast and wrap the turkey tightly, smoothing the skin out over the meat to remove all air pockets beneath the skin.
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Step 7: Tie the Roast
Using a few short lengths of kitchen twine, tie the roast at three or four evenly spaced intervals to keep the skin from coming loose. Once the roast is secured in the skin, rub olive oil over the surface, and season it well with salt and pepper before placing it, seam side down, in roasting pan.
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Step 8: Carve the Turkey
When the roast has finished cooking, let it rest outside the oven for 20 minutes (this will allow the juices to redistribute). Transfer the roast to a cutting board. Slice the turkey, holding it together as you work, into 1/2-inch-thick pieces with a sawing motion, using a few long strokes of a carving knife. Transfer the slices to a serving platter, taking care to keep the stuffing intact.