Saturday, November 24, 2012

Rolled and Stuffed Turkey Breast

This Thanksgiving I wanted to try something different which is nothing unusual, it seems I'm always wanting to try something different!  So, I came across a recipe that called for deboning a whole turkey, pounding it, stuffing it and rolling it!  Sounded like something right up my alley!!

I decided to use a turkey breast instead of a whole turkey and when I went to Kroger to shop, found absolutely no deboned breasts in sight, nor any deboned whole turkeys.  So, I asked the butcher if he would debone a breast for me and he willingly obliged.  Yeah! 

I left the store with great anticipation of the next day when the recipe would all come together.  And boy did it! 

It was actually not that difficult to accomplish and the end result is quite delicious and elegant!!  I think the recipe is a keeper, for sure, and something I'll definitely try again in the future - probably next Thanksgiving!!

Bon appétit!!

1 (8-9 lb.) turkey breast (or 12-14 lb.) whole turkey - deboned
3 tablespoons olive oil

1 medium onion, coarsley chopped
3-5 medium garlic cloves, minced
3 tablespoons fresh rosemary, chopped plus
3 sprigs fresh rosemary
1 tablespoon fresh sage, chopped
1 tablespoon Dijon mustard
1 lb. ground turkey
1 lb. ground pork
1 cup dried breadcrumbs
3 large eggs
1/2 cup heavy cream
3 1/2 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/4 cup maple syrup

Heat oven to 375 degrees.

In a skillet, saute onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard on 1 tablespoon olive oil over medium heat.  Cook for 10 minutes, stirring occasionally, until onion is soft and transulcent but not brown.  Transfer to a large bowl and set aside to cool.

Add the turkey and pork, breadcrumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.  Stir to combine.

Lay turkey on a work surface, skin side down.  Pound down as much as possible.  Season with 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons chopped rosemary.

Place stuffing in the middle of the turkey meat.  Roll turkey up closing skin over stuffing, securing with wooden toothpicks or skewers to hold into place.  Tie every 2 inches with kitchen twine.

Drizzle with remaining 2 tablespoons olive oil.  Season with remaining teaspoon salt and 1/4 teaspoon pepper.  Tuck rosemary branches along the top of the roll under the twine.  Place on roasting rack over a large pan.

Roast turkey until thermometer registers 150 degrees, 2 to 2 1/2 hours.

Remove from oven, brush with maple syrup and return to oven for additional 20 minutes, or until thermometer reads 160-165 degrees.  The maple syrup glaze will give the roll a wonderful rich color.

Remove from oven and let rest for 10 minutes.  Transfer to a cutting board, remove twine and rosemary, and cut crosswise into 1/2 to 1-inch slices.

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