Best Rolled Stuffed Turkey Breast Recipes

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ROLLED STUFFED TURKEY BREAST



ROLLED STUFFED TURKEY BREAST image

Categories     turkey     Thanksgiving

Yield 8-10 People

Number Of Ingredients 17

4 Tbs. (1/2 stick) unsalted butter
1 large yellow onion, diced
4 celery stalks, diced
1 fennel bulb, trimmed and diced
2 Tbs. minced mixed fresh herbs, such as
rosemary, sage and thyme
1/3 cup minced fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
1 box focaccia stuffing
3 to 3 1/2 cups chicken stock, warmed, plus
more if needed
2 boneless turkey breast halves, each about
4 lb., butterflied by your butcher and pounded
to 1/2-inch thickness
2 Tbs. olive oil
1 jar turkey gravy base, prepared according to
package instructions, for serving

Steps:

  • Preheat an oven to 425°F. In a large saucepan over medium heat, melt the butter. Add the onion, celery and fennel and sauté, stirring occasionally, until soft and translucent, about 7 minutes. Add the mixed fresh herbs, parsley, salt and pepper and stir to combine. Transfer to a large bowl. Add the focaccia stuffing and 3 cups of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside. Place 1 butterflied turkey breast on a work surface, with a long side nearest you, and season with salt and pepper. Mound 3 cups of the stuffing in the center, leaving a 1-inch border on each long side. Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a cylinder; do not roll it too tightly or the filling will slip out of the ends. Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch intervals. Rub the outside of the turkey breast with 1 Tbs. of the olive oil and season with salt and pepper. Repeat with the other turkey breast half. (You will have some stuffing left over.) Place the remaining stuffing in the bottom of a roasting pan. Set the turkey breast halves, skin side up, on top. Roast for 25 minutes, then reduce the oven temperature to 350°F. Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F, about 40 minutes more. Transfer the turkey breasts to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Remove the twine and cut the turkey into 1/2-inch slices. Serve immediately with turkey gravy.

ROLLED, STUFFED TURKEY BREAST



Rolled, stuffed turkey breast image

Categories     Poultry     Thanksgiving     Dinner     Roast

Number Of Ingredients 4

1.5 pounds Boneless turkey breast with skin
3 cups Your favorite family stuffing
3 tablespoons Traeger Pork and Poultry Rub
4 tablespoons Melted butter

Steps:

  • Remove the skin from the turkey breast and set aside. Butterfly the breast and open it like a book. Place it between sheets of parchment or wax paper and pound to an even thickness. Sprinkle with salt and pepper.
  • Spread the stuffing on the turkey breast, leaving about 1/2 inch on the edges. Roll the turkey breast up tightly and spread the skin over the seam. Tie the roll securely with kitchen twine at 1 to 2 inch intervals.
  • Generously season the roll with the Traeger rub. Use more if you need to.
  • Let the turkey roll sit at room temperature while you prepare the Traeger. Let the Traeger come to smoke, then preheat to 325 degrees.
  • When the Traeger is ready, place the roll, skin side up, directly on the grates. Using a brush, brush some of the melted butter on the skin.
  • Roast until an instant read meat thermometer inserted in the center reads 165 degrees (60 to 90 minutes), brushing more butter on the skin in 15 minute intervals.
  • Let the roast rest for 15 minutes, then remove the twine. Slice the roast into thick slices and serve.

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