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| This is a breast of turkey (skin left on) which has been butterflied and deboned and then, rolled with a stuffing in the center, tied, and roasted. You can stuff it with anything that you like, give it a glaze, or serve it with gravy.
It is economical to buy and cut up a whole turkey. Use the legs, wings, and gizzards to make soup or the bones to make stock. Save all of the meat for other meals, cooked if it needs to be refrozen. |
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| Ingredients: | |||||
| 1 | skin-on turkey breast, breast bone removed and butterflied, from an average sized bird | ||||
| 2 tbsps. | veggie oil | ||||
| 1 tsp. | salt | ||||
| 1/2 tsp. | pepper | ||||
| stuffing of choice | |||||
| gravy for serving, optional | |||||
| herbs of choice - thyme, rosemary, parsley, etc. | |||||
| Directions: | |||||
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Make up your stuffing, according to recipe instructions, but do not cook.
Preheat oven to 375°. Lay breast skin-side down on the counter, cover with parchment or plastic wrap, and pound it thin with a rolling pin or flat mallet. It should be about a half-inch thick. Remove the paper or plastic wrap, rub the breast with oil, and season with salt and pepper. Spoon on raw stuffing to about an half-inch thick, leaving a 1-inch border around breasts. Extra stuffing may be saved for another dinner, by freezing it, or set into a casserole dish and baked separately. Find the long end of the breast that has the least amount of skin on it and begin to roll it up as you would cinnamon rolls or a jelly roll. Tie this with kitchen string at every 1 1/2-inches and then, set on roast wrack with the seam side down. Rub the roast with some more oil and sprinkle with salt, pepper, and herbs of choice. Roast until an instant-read thermometer inserted into the thickest part of the roll reads 155°F. This might take up to an hour and a half. Remove the turkey roll and let it rest 15 min. Cut kitchen string and slice the roll into slices and arrange on a platter. Serve. |
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