The holidays are upon us, and that means it’s time to start thinking about the centerpiece of your festive feast: the turkey. But this year why not ditch the traditional roasted bird and try something a little different? Enter the stuffed turkey breast a delicious and impressive alternative that’s sure to wow your guests.
But before you get started, you might be wondering: how long do you bake a stuffed turkey breast? Worry not, fellow culinary adventurers, for we’ve got you covered! This comprehensive guide will walk you through everything you need to know, from prepping the ingredients to achieving that perfect golden-brown finish.
Gather Your Ingredients: A Shopping List for Success
Before embarking on this culinary journey, let’s make sure you have all the necessary ingredients at your fingertips. Here’s a handy shopping list to guide you:
For the Turkey:
- 1 (5-6 pound) boneless, skin-on turkey breast (ask your butcher to butterfly it for you)
- Kosher salt and freshly ground black pepper
- Olive oil
For the Sausage Stuffing:
- 2 tablespoons unsalted butter
- 1 large onion, finely diced
- 2 large celery stalks, finely diced
- 3 large garlic cloves, minced
- 8 ounces mild Italian pork sausage (casings removed)
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 large egg, beaten
- 9 cups store-bought seasoned or unseasoned stuffing cubes
- 1 3/4 cups low-sodium chicken broth
- 3 tablespoons chopped fresh flat-leaf parsley
Additional Supplies:
- Kitchen twine
- Aluminum foil
- Oven-proof rack
- Baking sheet
- Meat thermometer
Step-by-Step Guide: From Prep to Perfection
Now that you have all the ingredients assembled it’s time to get your hands dirty and start cooking! Follow these simple steps to create a masterpiece that will have your guests singing your praises:
1. Preheat the oven to 375°F and position a rack in the middle.
2. Prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 3 to 4 minutes, stirring frequently, or until softened. Add the sausage and garlic, breaking up the meat with a wooden spoon, and cook for about 5 minutes, or until the sausage is browned. Add the wine, rosemary, and thyme, and continue cooking for an additional two minutes, making sure to scrape up any browned bits from the pan’s bottom. Remove from heat.
In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and sausage mixture. Stir until all the bread is moistened.
3. To prepare the turkey, lay the skin-side down butterflied breast on a work surface and cover with plastic wrap. To achieve a uniform thickness of half an inch, pound the turkey breast with a rolling pin or meat mallet. This may take some muscle, so be patient. After rubbing the meat with one tablespoon of oil, season it with half a teaspoon of black pepper and one teaspoon of kosher salt.
4. Put the stuffed turkey breast together by spooning about half of the stuffing onto it in an even layer of 1/2 inch, enclosing it with a 1-inch border. During the final 40 minutes of the turkey’s cooking process, transfer the excess stuffing to an 8-inch buttered baking dish and bake.
5. Roll and tie the turkey: Roll the turkey into a long cylinder, beginning at the long end. Don’t worry if the stuffing peeks out in some spots. After tying the roll with kitchen twine at intervals of roughly two inches, trim the strings.
6. Roast the turkey: Line a baking sheet with aluminum foil and place an oven-proof rack on top. Spray the rack with nonstick cooking spray. Place the turkey seam-side down on the rack. Drizzle with the remaining tablespoon of oil and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the roll reads 155°F.
7. Rest and slice: Remove the turkey from the oven and let it rest, loosely tented with foil, for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip and discard the kitchen twine. Transfer the roll to a cutting board and slice into 1/2-inch thick slices. Arrange on a platter and serve with your favorite gravy.
Tips and Tricks for a Deliciously Stuffed Turkey Breast
Now that you have the basic recipe down, let’s delve into some helpful tips and tricks to elevate your stuffed turkey breast to new heights:
- Ask your butcher to butterfly the turkey breast for you. This will save you time and effort, and ensure that the breast is pounded to an even thickness.
- If you’re buying a boneless turkey breast, look for one that is about 4 pounds.
- Don’t be afraid to get creative with the stuffing! You can add chopped nuts, dried fruit, or your favorite herbs and spices.
- Make sure the stuffing is completely cooked before assembling the turkey. This will help to ensure that the turkey cooks evenly.
- Use a meat thermometer to check the internal temperature of the turkey. This is the most accurate way to ensure that the turkey is cooked through.
- Let the turkey rest before slicing it. This will allow the juices to redistribute, resulting in a more tender and flavorful turkey.
Frequently Asked Questions: Your Stuffed Turkey Breast Queries Answered
Still have some lingering questions about making the perfect stuffed turkey breast? Don’t worry, we’ve got you covered! Here are the answers to some frequently asked questions:
- How long does it take to bake a stuffed turkey breast? The cooking time will vary depending on the size of the turkey breast, but it typically takes about 1 hour and 15 minutes to 1 hour and 30 minutes.
- What temperature should the turkey breast be cooked to? The internal temperature of the turkey breast should reach 165°F.
- Can I make the stuffed turkey breast ahead of time? Yes, you can assemble the turkey breast and stuffing up to 2 days in advance. Store it in the refrigerator until you’re ready to bake it.
- Can I freeze the stuffed turkey breast? Yes, you can freeze the assembled turkey breast for up to 2 months. Thaw it in the refrigerator overnight before baking.
- What kind of gravy should I serve with the stuffed turkey breast? Homemade gravy is always a delicious option, but you can also use store-bought gravy if you’re short on time.
With this comprehensive guide and helpful tips, you’re now equipped to create a show-stopping stuffed turkey breast that will be the star of your holiday feast. Remember, cooking should be an enjoyable experience, so relax, have fun, and don’t be afraid to experiment!