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Stuffed Turkey Breast (Martha Stewart)

Stuffed Turkey Breast (Martha Stewart) created by threeovens

This wonderful recipe is from "Martha Stewart's Cooking School" and is delicious any time of the year! It is a bit tedious to assemble, but well worth it! It is very moist and each slice is swirled with stuffing. It makes a beautiful presentation! I first made it for Thanksgiving when I was also serving pork loin and did not want to make a whole turkey. It was a huge hit! I make it with America's Test Kitchen's Classic Bread Stuffing with Sage and Thyme (Recipe # 354309), but you can use your favorite stuffing recipe. A moist stuffing works best! To save time, ask your butcher to bone and butterfly the turkey breast. Make-ahead tip: This can be assembled (through step 2) and refrigerated up to 24 hrs before roasting.

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • Heat oven to 400 degrees.
  • Butterfly turkey: Use a slicing knife and your fingers to gently remove skin from breast, reserving skin. Be careful not to tear the skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
  • Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. The amount of stuffing you use will depend on the size of the turkey breast. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals. Rub butter evenly all over cloth.
  • Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
  • Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.
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RECIPE MADE WITH LOVE BY

@CindyMarie
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@CindyMarie
Contributor
"This wonderful recipe is from "Martha Stewart's Cooking School" and is delicious any time of the year! It is a bit tedious to assemble, but well worth it! It is very moist and each slice is swirled with stuffing. It makes a beautiful presentation! I first made it for Thanksgiving when I was also serving pork loin and did not want to make a whole turkey. It was a huge hit! I make it with America's Test Kitchen's Classic Bread Stuffing with Sage and Thyme (Recipe # 354309), but you can use your favorite stuffing recipe. A moist stuffing works best! To save time, ask your butcher to bone and butterfly the turkey breast. Make-ahead tip: This can be assembled (through step 2) and refrigerated up to 24 hrs before roasting."
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  1. timmix60
    The cheesecloth with butter keeps the turkey moist and it turned out well for us, but just be careful when removing the cloth as it stuck a bit on ours.
    Reply
  2. threeovens
    Stuffed Turkey Breast (Martha Stewart) Created by threeovens
    Reply
  3. threeovens
    Stuffed Turkey Breast (Martha Stewart) Created by threeovens
    Reply
  4. threeovens
    Stuffed Turkey Breast (Martha Stewart) Created by threeovens
    Reply
  5. threeovens
    Wowsers! I liked this a lot. The turkey came out exceptionally moist and delicious! The cheesecloth and tying was a little trying, but I got it done. I think I should have pounded it out just a little bit more. Thanks for posting!
    Reply
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