Stuffed Turkey Breast - The Food Lover
Ingredients
Process
- Preheat oven to roast at 375°F.
- In
a non stick skillet, sauté mushrooms, baby spinach, onion, garlic, and
rosemary in 1 tablespoon olive until mushrooms have softened slightly.
- Season with salt and pepper.
- Remove from heat and set aside.
- Carefully remove skin from turkey and set aside.
- Place turkey breast, skin side down on a large cutting board.
- Spread halves of breast apart, so the turkey breast opens like a book.
- Release thickest tenders of meat with a sharp knife so that you can open the breast more to create an even thickness of meat.
- Cover
turkey breast with parchment paper and carefully pound to even
thickness with a meat mallet (or cast-iron skillet like we had to resort
to using).
- You want the meat to be as even as possible without damaging the breast.
- Spread stuffing over turkey and tightly roll the breast for roasting.
- Cover
the stuffed breast with the reserved skin, and tie with kitchen twine
in three evenly spaced intervals to keep skin in place.
- Lay stuffed breast in a roasting pan or baking dish, seam side down.
- ProcessRoast at 375°F for about 2 hours and 30 minutes, or until the roast has reached 175°F in the breast.
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