A boneless turkey breast is rolled around stuffing with apple and raisins
Prep Time
10 mins
Dificult
Medium
Servings
2 hrs 25 mins
Ingredients
Instructions
Place the water
butter
and raisins into a saucepan; bring to a boil. Remove from the heat
stir in the stuffing mix
cover
and let stand until the stuffing mixture absorbs the liquid
about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
Carefully remove the turkey breast skin in one piece without tearing the skin
and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves
if necessary. Pull the two tenderloin sections outward from the main part of the breast
keeping them attached
to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt
pepper
and 1 tablespoon of poultry seasoning.
Spread the stuffing mixture all over the inside of the breast meat piece
and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out
and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat
and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
Roast the stuffed breast in the preheated oven until the skin is golden brown
the meat is no longer pink inside
and the temperature of the roll
measured at the thickest part
reads 170 degrees F (75 degrees C)
1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.
Editor's Notes
To make a whole boneless breast
slice the skin down the backbone
and peel the skin off in one whole piece
being careful not to tear the skin. Place the whole turkey breast in front of you with the bone side up
and starting from one edge of the rib cage with a very sharp knife
cut and scrape the meat away from the bones as you move towards the middle of the breast. Cut around any shoulder and collar bones
including the wishbone. When you get to the center
stop and start again on the other side. Cut the keel bone away from the breast meat at the middle
leaving the breast in one big piece. The two tenderloins will be lying next to the breast meat at the edges. Roll the two tenderloins outward to expand the width of the breast for better stuffing and rolling.
If this sounds too daunting (it's easier to do than to describe) have your butcher do it for you.
