Just in time for Thanksgiving (in Canada anyways)! This recipe is perfect for small families or couples who wants to celebrate this holiday with turkey but doesn’t want to deal with the 3/4 uneaten gigantic bird afterwards.
Sorry for posting this video right before the big weekend, but it’s better than nothing (I hope). This recipe is simple and doesn’t take too much work, unless you’re planning to make some homemade stuffing. Which I did, but that was only so I had something to post for the American Thanksgiving. For any other day, I would just go out and buy it. Like I mentioned in the video, box stuffing or any other forms will work just fine.
The reason I only used turkey breast instead of the whole things was because I didn’t want to make a whole bird just for a couple people, it would take way too much room in the fridge and it would take days to eat. You can only eat so many turkey cranberry sandwiches in one week.
One nice thing about this recipe is that it doesn’t have to only apply to turkey breasts. Chicken works fine as well. But I would recommend chopping/squishing the stuffing so that it’s easier to roll up the small chicken breast, and I would probably halve the recipe if you’re using two chicken breasts. The roasting time would also be different, so be sure to check it with a thermometer every 15 minutes or so till it reaches 165F. This way it’ll stay moist. Oh and since the chicken breast is pretty thin compared to turkey beasts, I would say flatten it to about 1/4 to 3/8 inches thick.
I hope you try this recipe, and please leave any comments or suggestions on how you would make it down below.
1 turkey breast (with skin)
5 cups of stuffing
2 tbsp unsalted butter
1 tsp fresh thyme
1 tsp fresh rosemary
1 tsp fresh sage
1/4 cup fresh parsley
1 tsp salt
1 tsp black pepper
1/2 cup chopped pecans
1/4 cup cranberries
1 cup chicken stock
1 cup white wine
Follow the instructions on the box to make stuffing, or make your own from scratch. You will need about 5 cups. Place the cranberries into a bowl and cover them with hot water to rehydrate. Roughly chop the pecans. Pick the rosemary and thyme leaves and finely chop them with the rest of the herbs. Mix them with the black pepper and room temperature butter, then set aside.
Butterfly the turkey breast so that it is an even thickness. If you’re unsure how to do it, you can find the instructions in the video above. Grab two large sheets of cling wrap. Place one under the breast, and the other on top. Grab a tenderizer, you can also use a small pan or rolling pin, and start flattening the turkey. Make sure to hit in a pushing or pulling motion to direct the meat away from the centre. You can see this in the video as well.
Once you have the breast flat and even, spread the herb butter over the inside and season with salt. Drain the cranberries, and then sprinkle them with the pecans evenly over the butter. Grab the stuffing and press them against the cranberries, pecans, and butter. Make sure to leave a little over an inch of space on the side you did not butterfly. The flatter the stuffing, the easier it is to roll the breast.
Start on the side you made the butterfly cut and roll towards the other end. This way the skin will still be on the outside helping it stay moist. Once you have rolled it up tightly, remove the cling wraps and cut 4 pieces of kitchen twine each about 9 inches long. Neatly tie up the turkey and place it in the oven at 350F for about 1 hour and 15 minutes, or until it has an internal temperature of 165F. Pour in 1 cup of chicken stock and about 1 cup of white wine onto the pan. This will give the outside a little bit of flavour and prevent it from going too dry. Any white wine will do, just make sure it is something you like to drink.
If you don’t have a roasting rack, you can use some carrots and celery to hold the turkey breast up. This will allow the air to flow under it, cooking the breasts evenly.