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> Stuffed turkey breast
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Dec 20, 2008 02:13PM
I'm going to try to make a stuffed turkey breast
(from this recipe)
for an upcoming casual holiday dinner.
I've never cooked just a turkey breast before. Has anyone made a stuffed one before? It looks pretty simple, but I'd appreciate any tips if anyone has any.
Dec 21, 2008 09:15AM
Try cooking it breast side down until about 30 minutes before it's done. Then flip it over and brown. That allows what juices are there to stay. I always cook a breast instead of the whole turkey. There is no one in my family that will eat dark meat so I just do the breast.
(last edited Dec 24, 2008 06:57PM)
Dec 24, 2008 06:56PM
OK, I made this tonight and it was great! I actually liked it more than I like a traditional turkey. There were, however, a few changes to the linked recipe...
First, the biggest boneless breast I was able to buy (at Whole Foods) was 3 1/2 pounds. The recipe called for a 12-pound boneless breast.
I had to cut the breast in half, and then split the two (horizontally) in half again in order to be able to pound them to a 1/2 inch thickness (I don't know if the recipe author's turkey breasts were cut differently, but in parts mine were more than 1 1/2 inch thick).
Then I pounded them, and spread the prepared stuffing over the entire breast, rolled them up and tied them with cooking string. I seared them for two minutes per side (total of four "sides").
Although the breasts I had were 3 1/2 pounds rather than twelve, they still required the 45 minute cooking time called for in the original recipe (I basted every ten minutes). At the end of the 45-minute cooking time the stuffing (not the breast) registered 155 degrees.
I let it rest for 15 minutes, and then sliced and served it and it was a big hit. For all white meat it was really tender and juicy, as was the stuffing.
I'd definitely make this again, and would recommend the recipe (with modifications) to others.
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