An alternative to traditional turkey, this recipe from Diana Yen of the Jewels of New York calls for a brined breast that is then roasted with apricots and sausage for full flavor…
Rolled Turkey Breast with Stuffing
Brine the Turkey
- 1 turkey breast, 4-4½ pounds, skin on, boned, trimmed and butterflied
- 4 cups water
- 1 tablespoon course sea salt
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 small onion, thinly sliced
- 2 garlic cloves, crushed
- small bunch of fresh thyme
- 1 gallon bucket or stockpot
- 1 large clear plastic bag
- Line the bucket or stockpot with the plastic bag. Combine water, salt, bay leaves, peppercorns, onion, garlic and thyme in the bag. Stir well, until the salt is dissolved.
- Place the turkey into the brining liquid, tie the bag closed and cover the pocket or pot with a lid. Refrigerate for 24 hours.
- Remove from refrigerator and allow the turkey to come to room temperature by removing it from the brine at least one hour before cooking. Rinse the excess brine off with water and pat the turkey dry.
Stuffing and Turkey
- brined turkey breast (see above)
- 2 tablespoons olive oil
- 2 small garlic cloves, peeled and thinly sliced
- 2 tablespoons coarsely chopped fresh sage
- ¾ cup onion, finely chopped (1 small onion)
- ¾ cup celery, finely chopped
- salt and freshly ground pepper
- 8 ounces sweet Italian sausage, casings removed (about 2 links)
- ½ cup dried apricots, cut into ¼ inch cubes
- ½ cup chicken stock
- 1 14 oz. can tomato puree
- 3 cups cornbread, crumbled
- 1 egg, beaten
- ¼ cup coarsely chopped flat-leaf parsley
- Preheat oven to 375°.
- Place the olive oil, garlic and sage in a large skillet over medium heat, about 3 minutes or until golden brown and crispy.
- Transfer the garlic and sage into a bowl with the cornbread.
- Using the same skillet, add the onion and celery. Season with salt and pepper.
- Cover and cook until vegetables are translucent, 5-7 minutes.
- Add the sausage to the pan and sautee. Using the back of a spoon, break the sausage into smaller pieces. Cook for about 5 minutes, until browned.
- Add the chicken stock and apricots. Bring stock to a boil and cook until the apricots are reconstituted, about 5 minutes.
- Pour the broth over the cornbread and stir until combined.
- Stire in the egg and parsley.
- Line your work surface with plastic wrap. Place the turkey onto the surface, skin side down. Cover with another layer of plastic wrap. Using a mallet or a cast iron pan, pound turkey to a ½-inch thickness.
- Remove the top layer of plastic wrap and spread 3 cups of the stuffing mixture evenly over the turkey, leaving a 1-inch border.
- Carefully roll the turkey into a log, keeping the shape as even as possible. Do not roll it too tightly or the filling will slip out of the ends. Using kitchen twine, tie the rolled turkey breast crosswise at 2-inch intervals. Season with salt and pepper.
- On a rimmed baking sheet, roast the rolled turkey until the center reaches 155°, about 1 hour 15 minutes.
- Increase the oven temperature to 450° and roast for 5 minutes longer, until the skin browns.
- Remove from oven and let rest for 15 minutes before slicing and serving.
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