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Mom & Daugher Cooking

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How about stuffed Turkey Breast for dinner tonight…Check out this great recipe that the entire family will enjoy>

Roast Turkey Breast with Sage and Vegetable Stuffing



1 quart water

1/4 cup kosher salt

1/4 cup sugar

zest of 2 lemons

1 teaspoon whole black peppercorns

2 garlic cloves, crushed

1/4 cup fresh sage leaves

1 handful fresh thyme sprigs

1 sprig rosemary

1 turkey breast (2 1/2 to 3 pounds per breast)


2 tablespoons butter (plus 12 ounces butter, softened)

2 tablespoons finely chopped sage

1 shallot, finely chopped

1 garlic clove, finely chopped

salt and freshly ground black pepper

1 onion, cut into large pieces

2 celery stalks, cut into large pieces

1 carrot, cut into large pieces


4 ounces butter, diced

1/2 cup diced yellow onions

1 leek (white and pale green parts only), cut into small dice

1 celery stalk, cut into small dice

2 garlic cloves, finely chopped

1 tablespoon chopped fresh thyme

1/2 baguette, cut into 1/2-inch cubes

1 large egg, beaten to blend

1 tablespoon chopped flat leaf parsley

2 tablespoons dry white wine

1/2 cup chicken stock


PREPARE THE BRINE: * In a very large bowl, combine the water, salt, sugar, lemon zest, peppercorns, and garlic. * Using the back of a knife, lightly pound the sage, thyme, and rosemary on a cutting board. * Stir the herbs into the brine. * Add the turkey breast and submerge it completely in the brine. * Cover and refrigerate overnight.

PREPARE THE BUTTER: * Place 2 tablespoons of the butter into a medium saute pan over medium-high heat. * Once the butter has melted and starts to foam, add the sage, shallot, and garlic and cook for 2 minutes or until the butter has browned and the vegetables have softened slightly. * Transfer the butter to a small mixing bowl and set aside to cool. * Once cooled, stir the brown sage butter with the softened butter in a large mixing bowl to blend well. Season to taste with salt and pepper. * Spoon the butter onto a large sheet of plastic wrap or wax paper, forming a log, and roll into a cylinder that’s about the thickness of a sausage. * Refrigerate until the butter has set, about 1 to 2 hours.

ROAST THE TURKEY: * Preheat the oven to 350F. * Remove the turkey from the brine. Pat the turkey dry with paper towels and place it on a large baking sheet. * Using your fingers, carefully make a pocket in between the skin of the turkey and the breast meat. * Unwrap the butter and cut it into thin discs, then carefully slide the butter under the skin of the turkey breast. * Arrange the onion, celery, and carrot in a roasting pan and set the turkey breast on top of the bed of vegetables. * Roast for 45 minutes to 1 hour or until an instant-read meat thermometer inserted into the thickest part of the turkey reads 165F.

WHILE THE TURKEY ROASTS, MAKE THE STUFFING: * Heat a large saute pan over medium-high heat for 1 minute. * Add the butter and onions and saute until tender, 2 to 3 minutes. * Add the leeks and celery and cook for 4 minutes, stirring often. * Add the garlic and thyme and continue cooking until the vegetables start to get a light golden color, about 5 minutes. * Add the bread then transfer the mixture to a large bowl. Stir in the egg and parsley. * Add the wine and chicken stock and stir to mix thoroughly. * Once the mixture is nice and moist, season to taste with salt and pepper.

ASSEMBLE THE STUFFINGS: * Butter two 5 inch-diameter baking dishes with some of the sage butter and set the baking dishes on a heavy baking sheet. * Spoon the stuffing into the dishes. * Bake for 30 minutes alongside the turkey, or until golden brown on top and heated through. * Remove from oven and let stand for 5 minutes.

TO SERVE: * Remove the turkey from the oven and let rest for 10 minutes. * Using a large sharp carving knife, cut the turkey into thin slices. * Arrange the turkey slices on plates and serve the stuffing alongside.

article courtesy of KitchenDaily.com

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