Don't have the time or patience to cook an entire turkey? Then consider making a boneless turkey breast. It roasts for about an hour and can be filled with your favorite stuffing recipe. When the breast and stuffing are rolled together and tied, it even has a fancy sounding name that will impress your guests: turkey roulade.
You'll need kitchen twine to hold the whole thing together, so don't forget to pick some up at the store. The key is to watch it carefully to ensure that it doesn't overcook. When a thermometer inserted into the thickest part of the breast says 165°F, it's done. To check out the excellent recipe I made over the weekend at a pre-Thanksgiving dinner, read more.
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1/4 cup (half a stick) unsalted butter, at room temperature
1 cup of My Dad's Famous Stuffing or other stuffing recipe
1 (5-6 lb) boneless turkey breast half with skin on
freshly ground pepper
- Preheat oven to 400°F.
- In a small both combine the chopped herbs with the softened butter. Set aside.
- Fill the middle of the turkey breast, where the bone would normally be with the stuffing. Spread evenly.
- Fold the two sides of the turkey breast up around the stuffing and tie to close.
- Place seem side down in a roasting pan. Rub all over with the herb butter and season generously with salt and pepper.
- Roast for an hour. Insert a thermometer into the thickest part of the breast. When the temperature reads 165°F, the turkey is done.
- Let rest for 10-15 minutes. Carve and serve with the pan juices.
- Main Dishes, Poultry
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