Mike Garten
Hosting Thanksgiving dinner with just a few friends or close family? Don’t worry about roasting a whole bird: Our herb stuffed turkey breast recipe is the perfect way for small parties to celebrate without ending up with weeks of unwanted Thanksgiving leftovers. The recipe starts with a butterflied turkey breast pounded thin (don’t worry, we show you how to butterfly a turkey breast like a pro below!). Then, each cutlet gets a generous portion of stuffing — a fragrant, flavorful combo of shallot, herbs and orange zest — and rolls up into a savory bundle that’s ready for the oven. The best part is that the cooking time for stuffed, rolled turkey breast is much shorter than for a whole bird. It roasts in the oven for just about an hour! With this recipe, it can be simple and stress-free to enjoy the holiday with just a few special people … and maybe one or two Thanksgiving desserts.
Our top tips for stuffed turkey breast:
• Choose your sharpest knife to butterfly the turkey breast. It’ll make a clean, precise cut and it’s less prone to slipping
• Use a sliding motion (rather than hammering straight down) when pounding out the butterflied turkey breast, so that the meat spreads out evenly without breaking
• Don’t have a meat mallet? You can also use a large, heavy pan to pound the turkey breast
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Yields:
8
servings
Total Time:
1
hour
15
mins
large shallot, finely chopped
c.
flat-leaf parsley, chopped
tbsp.
fresh rosemary, finely chopped
tbsp.
grated orange zest
tbsp.
olive oil, divided
skin-on boneless turkey breast halves (about 1 lb per half)*
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- Heat oven to 425°F. In medium bowl, combine garlic, shallot, parsley, rosemary, orange zest, 2 Tbsp olive oil and ½ tsp each salt and pepper.
- Working with one turkey breast half at a time, remove skin in one piece, being careful not to tear it, and set aside.
- (See how-to, below.) Butterfly and pound each breast to 1/4-in thick. Divide herb mixture among each breast, leaving a 3/4-in. border all the way around. Starting at short end, roll up each turkey breast. Lay skin on top of each breast, tucking and wrapping it under edges, then tie with kitchen string, spacing it about about 2 inches apart. Transfer to rimmed baking sheet.
- Brush each with 1 Tbsp oil, season with ½ tsp salt and roast for 25 min., then reduce oven temp to 375°F and continue roasting until internal temp reaches 160°F on an instant read thermometer, 25 to 30 min. more. Transfer breasts to a cutting board and let rest at least 10 min.
- Remove string, slice and arrange on a platter. Garnish with additional fresh herbs, if desired. Serve with gravy.
*You can ask your butcher to remove the turkey breast bone while leaving the skin intact.
How to stuff a turkey breast
Mike Garten
Using a sharp knife butterfly the breast, starting from side, and cutting nearly all the way through, then open like a book.
Mike Garten
Place plastic over the breast and pound breast to ¼ inch thick. Repeat with remaining breast.
Mike Garten
Divide herb mixture among each breast, leaving ¾-in. border all the way around.
Mike Garten
Starting at short end, roll up turkey breast.
Mike Garten
Lay skin on top of breast, tucking and wrapping it under edges, then tie with kitchen string about 2 inches apart. Transfer to rimmed baking sheet.
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Source : Goodhousekeeping
