Stuffed Turkey Breast || Jonathan Porter #roulade
You don’t need to wait until the holidays or spend hours roasting a whole bird in order to enjoy this delicious Stuffed Turkey Breast recipe. I feel like turkey gets neglected most of the year, at least in my family. Thanksgiving comes & goes, and so does this perennial bird, which is sad bc turkey deserves more time in the culinary limelight. I suppose that’s why I’ve made it my mission to bake it, grill it, smoke it, and generally remind everyone there’s no reason to grow fickle for fowl after the holidays.
If you’d rather not commit to a whole turkey, that’s okay. There are plenty of recipes where you won’t even need it, like this stuffed turkey breast. It’s the kind of recipe you’d see served at weddings or Sunday brunch, though it’s easier to make than you’d think. It’s ideal for dinner parties and when the missus & I want an in-house date.
Aside from some chopping, there isn’t much to prep. Just remember to pound turkey breast really well, this helps in more ways than one. It levels the thickness so it cooks evenly. You don’t want to get any dry edges or a raw center (yep, I’ve been there). A good pounding also makes the meat more malleable, so you can roll in the rich, creamy stuffing—and what a stuffing it is. We’re talking bacon, garlic, herbs, and cream cheese.
The filling adds a savoury, herbaceous flavor with just enough smokiness from the bacon. And while outside browns, filling helps keep the inside mouthwateringly tender. Honestly, I think stuffed turkey breast is much easier than roasting a whole bird. So, if you want to enjoy a turkey dinner outside society’s pre-ordained times, this recipe just might satisfy that craving.
Pounding your turkey
You simply can’t make this recipe without first pounding the turkey. That quarter-inch thickness is what makes the meat thin enough for you to roll in your stuffing. And aesthetically, the spiral slice makes it look really cool! Keep in mind you may need to butterfly the turkey breast first. If you think chicken breast is thick, turkey is even thicker. Slice it so it opens like a book, and then start pounding.
Whether you need to butterfly or not, pound evenly. If just one section is still thick, you risk uneven doneness. Some spots will overcook while others remain raw/undercooked.
How do I store leftovers?
Refrigerate your leftover stuffed turkey in an airtight container for up to 4 days. While you can microwave it, I think it tastes better reheated in the oven (set to 300°F). Place the slices in a baking dish with a splash of water, or better yet, broth. Cover with foil to retain moisture and warm until heated through.
Serving suggestions
A recipe like stuffed turkey breast isn’t complete without essential sides like Garlic Mashed Potatoes and Roasted Brussels Sprouts. Also, you don’t need to wait until Thanksgiving or Christmas to enjoy a homemade Cranberry Sauce Recipe! Add a generous helping of Green Beans Almondine & my personal favorite, Sautéed Carrots.
Ingredients
3 Lbs turkey breast
4 oz cream cheese softened
3 garlic cloves minced
1/3 cup chopped fresh spinach
1/4 cup chopped bacon pieces
1 Tbsp finely chopped chives/dill
1 tsp finely chopped rosemary
1 tsp finely chopped thyme
3/4 tsp salt divided
3/4 tsp cracked black pepper divided
1/2 tsp smoked paprika
2 Tbsp butter melted
Additional chopped fresh herbs for garnish
Instructions
Preheat your oven to 400°F and grease a baking dish.
Encase turkey in plastic wrap & pound to about 1/4-inch thickness.
In a bowl, mix the cream cheese, minced garlic, chopped spinach, bacon, chives, rosemary, thyme, 1/2 tsp salt, and 1/2 tsp pepper until well combined.
Spread mixture evenly over turkey, leaving a 1/2-inch border all around.
Roll turkey tightly & secure it with toothpicks or kitchen twine.
Rub with paprika, remaining salt, & black pepper to add extra layer of flavor.
Place in the oven & bake for 40-45 minutes. Check with meat thermometer inserted in thickest part & center of filling. It should hit ~165°F. If not, let it bake a little longer, then check again. Once cooked switch to broil for 5 minutes for a golden finish.
Remove from oven, let turkey rest for 10 minutes, brush with melted butter. Slice & serve immediately, garnished with herbs such as dill, thyme, or rosemary.
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