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Boneless Stuffed Turkey Breast

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Ingredients

For the stuffing:

1 loaf challah bread

½ cup butter

½ cup olive oil

¼ cup minced thyme

¼ cup minced rosemary

¼ cup minced sage

¼ cup chopped parsley

¼ cup chopped garlic

1 cup chopped celery

1 cup chopped onion

For the turkey:

1 cup kosher salt

½ cup sugar

10 cloves garlic

½ bunch thyme

5 sprigs rosemary

15 bay leaves

1 tablespoon fennel seed

1 tablespoon coriander seed

1 tablespoon whole cloves

1 tablespoon black peppercorns

5 lemons, halved

1 (4-6-pound) boneless turkey breast, butterflied

Salt and pepper to taste

Butcher’s twine

Directions

  1. Make the stuffing: Tear challah loaf into small pieces. In a large sauté pan, heat butter and olive oil and add herbs, garlic, celery, and onion, and sweat until translucent. Add bread pieces, toss to coat, and toast for approximately 5 minutes. Season with salt and pepper.
  2. Make the turkey: Fill a large pot with 1 gallon of water and add salt, sugar, garlic, herbs, spices, and lemons. Bring to a boil, then reduce to a simmer for 45 minutes. Remove from heat and cool. Once completely cool, add turkey breast and brine in refrigerator for 24 hours.
  3. The next day, remove breast from brine and dry thoroughly. On a flat surface, lay out boneless breast, skin-side down, and evenly distribute stuffing across meat. Slowly roll turkey, keeping everything tight. With butcher’s twine, tie roll at 1-inch intervals.
  4. Sous-vide turkey roulade for 4 hours at 150 degrees, then finish in a 425-degree oven until skin is golden, about 20 minutes. Alternately, roast the roulade on a wire rack over rimmed baking sheet in a 350-degree oven until a meat thermometer reaches 165 degrees, about 1 hour. Allow to rest 15 to 20 minutes before slicing.

Note: This recipe calls for the stuffed turkey breast to be prepared sous-vide. Don’t have a sous-vide machine? The meat can be roasted in a 350-degree oven for 1 hour. Ask your butcher to butterfly the turkey breast, and start the recipe a day ahead. Brining the breast for 24 hours ensures a moist bird. The stuffing can be made ahead of time and held in the fridge for a couple days.

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