Stuffed Turkey Breast
October 7, 2009
Here is a different way to do your turkey this Thanksgiving. Slice the breasts off the raw turkey, take the carcasses and make a stock then make a nice gravy to cover…..its’ good 
Once you stuff it roll it and truss it, like so:
Then cook it, slice, and serve.
Equipment:
- Twine
- Roasting Pan
Ingredients:
- Turkey with breast removed
- Celery, small diced
- Onions, small diced
- Parsley, minced
- Pine nuts, toasted and crushed
- Unsalted peanuts, toasted and crushed
- White wine vinegar
- Mirepoix, medium diced
Procedure:
- Butterfly turkey breast
- Mix together rest of ingredients then stuff into turkey and truss, as shown above.
- Place in roasting pan and cook at 325F
- 45 minutes before it’s done place mirepoix in roasting pan
- Cook until desired temperature……….I don’t feel like getting in a debate on how you long to cook a turkey. You make it every year, cook it your way.
Enjoy,
Eric
3 Comments
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Beautiful, stunning even. I love watching your technique grow and grow! GREG