Reviews Add Rating & Review 143 Ratings 5 star values: 31 4 star values: 42 3 star values: 48 2 star values: 20 1 star values: 2
Back to Stuffed Turkey Breast All Reviews for Stuffed Turkey Breast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 xd103293_mscs_stfturkbt.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 xd103293_mscs_stfturkbt.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
xd103293_mscs_stfturkbt.jpg
xd103293_mscs_stfturkbt.jpg
Ingredients
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
Directions
Butterfly turkey: 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 of uniform thickness (about 1/2 inch). Season with salt and pepper.
Stuff turkey: 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. 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.
Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.
Reviews
Add Rating & Review 143 Ratings 5 star values: 31 4 star values: 42 3 star values: 48 2 star values: 20 1 star values: 2
Reviews
Add Rating & Review 143 Ratings 5 star values: 31 4 star values: 42 3 star values: 48 2 star values: 20 1 star values: 2
Add Rating & Review
143 Ratings 5 star values: 31 4 star values: 42 3 star values: 48 2 star values: 20 1 star values: 2
143 Ratings 5 star values: 31 4 star values: 42 3 star values: 48 2 star values: 20 1 star values: 2
143 Ratings 5 star values: 31 4 star values: 42 3 star values: 48 2 star values: 20 1 star values: 2
5 star values: 31 4 star values: 42 3 star values: 48 2 star values: 20 1 star values: 2
All Reviews for Stuffed Turkey Breast
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Turkey Breast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
