Prep 1 hr
Cook 1 hr 15 mins
I find it easier than dealing with the whole bird and turkey breasts make an excellent Thanksgiving or Christmas main course. I stuff the breast up to 4 hours ahead of time and refrigerate until one hour before baking. I serve this with mashed potatoes, green beans with Prosciutto or Brussel sprouts, glazed onions and mushrooms, and naturally my Danish traditional Ris-ala-mande for dessert. Velbekomme!
- 3 1⁄2 lbs boneless turkey breast
- 2 tablespoons butter
- 1 onion, chopped
- 1 mcintosh apple, peeled,finely chopped
- 1 teaspoon dried marjoram
- 1⁄2 teaspoon dried tarragon
- 1 1⁄2 cups fresh breadcrumbs
- 1⁄4 cup orange juice
- 2 teaspoons orange rind
- 1 egg, lightly beaten
- 2 tablespoons Dijon mustard
- 3 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 tablespoons melted butter, for basting
- 3 tablespoons flour
- 4 cups chicken stock
- Preheat oven to 375 degrees F.
- (190 degrees C).
- Place breast flat on sheet of wax paper.
- Top with second sheet.
- Beat breast with rolling pin until breast is of even thickness.
- Release or fold back the two turkey fillets.
- They will cover the stuffing later.
- Season with salt and pepper Heat skillet on medium heat and add 1 Tbsp.
- Saute onions and apples until softened slightly.
- Add bread crumbs, orange juice and rind, and seasoning.
- Transfer to a bowl and stir in egg.
- If stuffing is too dry, add a little water.
- Place stuffing down center of turkey breast; place fillets on top.
- Fold over breast so edges meet.
- Skewer or sew edges together.
- Tie breast in 3 or 4 places to hold it in an even shape.
- Mix mustard, maple syrup and vinegar together.
- Place turkey on rack in roasting pan and brush on glaze.
- Pour butter over turkey.
- Bake for 1 hour to 1 hour 15 minutes, basting occasionally with glaze and pan juices.
- When cooked, roast will feel firm to the touch and the juices will be clear.
- Let turkey rest on carving board for 15 minutes before slicing.
- Meanwhile make sauce.
- Pour fat out of roasting pan, leaving 2 Tbsp.
- Stir in flour and cook until flour browns slightly.
- Add stock and any remaining glaze.
- Bring to a boil, reduce heat and simmer 3 minutes.
- Season with salt and pepper.
- Serve over sliced meat.
I did not stuff this or make the gravy and I did not use butter in the glaze. It was DELICIOUS. Really easy and really tasty and moist. I can't wait to make again with the stuffing.