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November 27, 2013

Savory Stuffed Turkey Breast Just in Time for Thanksgiving

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Produced by: Rick Potrikus

Edited by: Jason Ramsumair
Original Air Date: November 27, 2013

For this month’s recipe, Chef Walter Wright will show us how to prepare a delicious stuffed turkey breast — great for a small Thanksgiving meal, or any other time of the year!

Recipe

Savory Stuffed Turkey Breast Just in Time for Thanksgiving

Ingredients

  • 3 pounds turkey breast single lobe
  • 8-12 oz cooked stuffing (cold)
  • 1 oz dried cranberries
  • salt and pepper to taste

Directions

  1. Take one single lobe (breast) or half of the turkey breast and slice in half length ways down the middle of the entire breast, stopping about an inch from the opposite end. This is also known as "butterflying" the breast.
  2. You may need to pound out the breast a little if there are thick parts still remaining. To do this, just place plastic wrap over the breast and using a meat mallet, pound out the breast in the thick areas to even out the meat. At this time, you want to sprinkle a little salt and pepper on the inside of the butterflied turkey breast.
  3. Take the cold stuffing - either made from a box or from your favorite recipe - and place this down the center of the breast about two inches wide and ½ - to 1-inch thick. Then make a valley in the center of the stuffing from top to bottom and place the dried cranberries down the valley. Place a small amount of stuffing over cranberries to seal or lock the cranberries in place.
  4. Roll one side of the turkey breast over to the other side, creating a roll rather than just a fold. You will have the remaining turkey meat that you must overlap. Then using butcher's or kitchen twine, you want to truss the turkey, spacing your ties about 2 inches apart. Make sure to make each tie snug to hold the turkey in place. Season the outside with salt and pepper and place on a baking rack with a sheet pan underneath.
  5. Bake the turkey at 350 degrees. Cooking time for the stuffed turkey breast will be 1 hour and 15 minutes, up to 2 hours depending on the size of the breast. Remember the turkey has to have an internal temperature of 165 degrees F. You may pull the turkey out of the oven when it reaches 155 degrees F but allow for carry over cooking, taking it to 165 degrees F which is about 8 minutes additional time. To keep the breast from drying out you may baste the breast just like you would do for a whole turkey. Another way would be to place bacon strips or turkey skin on top to help keep it moist.
  6. Once the turkey is out of the oven let it rest for 5 minutes, then remove the butcher's twine and slice no thicker than a ¼-inch thick on a bias. After the first two cuts you should start to see the stuffing and cranberries in the middle. If you would like to add your favorite dressing or sauce this would be the time to do so.

 

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