Martha Stewart Shows How to Make Stuffed Turkey Breast | Martha Stewart

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats while margarine is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and water with bouillon is a budget-friendly alternative.

bread cubes

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain adds fiber while stale bread is a cost-effective option.

sage

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano provides similar flavor with fewer calories, while dried thyme is often less expensive.

Bone the turkey breast carefully by going underneath the membrane that holds the skin to the meat.

Remove the skin in one whole piece to use later.

Turn the turkey breast over and butterfly it to flatten it.

Use a sharp boning knife to get the breast as flat as possible, removing any tough tendons.

Place the turkey breast between plastic wrap and pound it to achieve a uniform thickness.

Spread the stuffing (2 cups of sausage and sour cherry stuffing with onions and bread squares) over the turkey breast, leaving some meat clear at one end.

Sprinkle salt and pepper over the meat before rolling it tightly starting from the short end.

Cover the seam with the reserved turkey skin to hold everything together.

Wrap the turkey in a double piece of cotton cheesecloth and tie it up to maintain its shape.

Rub 6 tablespoons of room temperature butter all over the cheesecloth.

Place the wrapped turkey on a baking sheet and roast in a preheated 400°F (204°C) oven until the internal temperature reaches 155°F (68°C), about 70 to 80 minutes.

Let the turkey rest for 10 minutes after removing it from the oven.

Remove the trussing strings and unroll the cheesecloth to reveal the turkey breast.

Slice the turkey into ¾ inch slices for serving, or thinner if serving cold.

Garnish with fresh herbs like oregano before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens