Description
Break with tradition this Thanksgiving and serve up this fabulous Stuffed Roasted Turkey Breast. This turkey roulade is super easy to prepare, so moist and out-of-this-world delicious!
Ingredients
Units
Scale
- 3 to 5 pound turkey breast
- 2 teaspoons kosher salt, divided
- 2 teaspoons black pepper, divided
- 1 1/2 cups prepared sausage stuffing
- 1/2 stick butter
- 2 to 3 cups chicken or turkey stock
- kitchen twine
Instructions
- Prepare the sausage stuffing (see link to recipe in post), or prepare using your own recipe.
- Preheat oven to 450°.
- Debone the turkey breast using the technique here, or have your butcher do for you
- Place the turkey breast on flat, clean surface with the point facing away from you. Skin side down.
- With a sharp knife, cut out the neck (if still attached). Reserve.
- Apply pressure to the middle bone to crack.
- Using a sharp knife, cut around the keel bone (this is the big bone). Be patient and cut as clean as you can until the bone is free from the flesh. Reserve.
- Cut out any remaining tiny bones and or cartilage.
- The tenderloins will probably free themselves from the turkey. Save for gravy.
- Give the boneless turkey breast a quick rinse. Pat dry.
- Place the breast (flesh side down) on a clean cutting board.
- Lay a piece of plastic wrap on top of the skin.
- Using a flat meat tenderizer, pound the breast very gently to even out.
- Flip.
- Season the inside with a tablespoon each of kosher salt and black pepper.
- Fill the turkey breast with an even layer of prepared stuffing.
- Roll super tight.
- Secure the roulade tightly with kitchen twine. See notes in posts.
- Season the outside with the remaining kosher salt and black pepper.
- Place in a roasting pan, seam side down.
- Roast at 450° for 30 minutes.
- Baste with a few pats of butter.
- Add the chicken stock to the bottom of the roasting pan.
- Reduce heat to 350°.
- Continue roasting and basting with butter until the internal temperature (taken at the thickest part) is at least 160°.
- Remove from oven.
- Give it a final overall baste with butter.
- Allow to rest for at least 5 minutes before slicing.
- Remove all of the kitchen twine.
- Slice into equal rounds.
- Serve topped with homemade turkey gravy and your favorite side dishes.
- ENJOY!
Notes
- Always base a fully-cooked turkey on temperature, not time, for food safety.
- Invest in a good meat thermometer.
- Follow proper food safety when handling raw turkey.
- Debone the turkey breast yourself, have your butcher do it for you, or opt for a boneless turkey breast.
- Pound the turkey breast to an even thickness.
- Season the pounded breast with salt, pepper, garlic powder and any other seasonings you desire.
- Distribute the stuffing evenly over the breast, leaving a small border.
- After rolling, tightly secure with kitchen twine.
- Roast for 30 minutes at a high temperature to brown the skin.
- Baste with butter during the cooking process.
- Add additional stock as needed while roasting.
- Don’t forget to remove the kitchen twine prior to serving.
- Tent or wrap the roasted turkey roulade in tin foil for at least 15 minutes.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 3 days, 30 minutes
- Cook Time: 2 1/2 hours
- Category: Dinner, Thanksgiving Turkey
- Method: Moderate
- Cuisine: American
Nutrition
- Serving Size: 2 slices