You could roast just a couple turkey legs if you like dark meat. If you prefer white meat, stuff and roll a turkey breast.
Stuffed Turkey Breast Roast: A Winning Recipe
The following recipe is for just that, a turkey breast, pounded thin, spread with a stuffing of breadcrumbs, bacon, porcini, shallots and dried cranberries, and rolled up into a roulade and roasted. Now, the only issue I see with cooking just the breast, is that you end up with scant drippings for gravy. If you like gravy as much a I do, I recommend adding a fatty turkey wing to the roasting pan, and using those drippings for your gravy. Plan for for about 1/2 pound of turkey per person. A 5-pound breast will feed 8 to 10 people.
For the Juicy Roast Turkey Breast, Use a Thermometer
A meat thermometer takes the guesswork out of roasting. Turkey breast meat is an especially lean cut, so it’s easy to overcook. Here’s a little handy guide on getting the right temperature for your bird (this is for chicken, but it applies to turkey and other poultry as well.)
Can You Stuff Turkey Breast Ahead of Time?
You don’t want to leave your stuffed turkey uncooked, because of salmonella concerns. What you can do is make the stuffing 2 to 3 days in advance, cool, and refrigerate.
What to Serve With Turkey Breast Roast
Quinoa, Arugula, and Feta Salad Green Beans with Almond and Thyme Perfect Mashed Potatoes Broccoli Cheddar Mac and Cheese Sweet Potato and Yukon Gold Bake
More Turkey Recipes to Make!
Mom’s Roast Turkey Curried Turkey Soup With Leftover Turkey Hot Turkey Sandwich Turkey Stew With Root Vegetables Cajun Turkey Pot Pie
If you don’t eat bacon, just use a generous tablespoon of butter to sauté the shallots instead.
1/4 ounce dried porcini mushrooms 1 thick slice bacon (see recipe note) Butter, extra virgin olive oil, OR bacon fat 1/4 cup minced shallot 2 tablespoons chopped dried cranberries 1 teaspoon minced fresh sage 1/2 cup breadcrumbs 1 tablespoon chopped fresh parsley 3 tablespoons turkey or chicken stock (can sub water) Salt 1 boneless turkey breast (about 2 pounds)
For the Gravy:
1 turkey wing, optional 1 tablespoon all-purpose flour 1 cup turkey or chicken stock Salt and pepper, to taste Poultry seasoning
Add the breadcrumbs, parsley, chopped bacon, and turkey or chicken stock and stir well. You want a rough paste, something that will stick to itself. Remove from the heat and allow the stuffing to cool. Season to taste with salt, as needed. Put the turkey breast between two pieces of wax paper or plastic wrap and gently pound with a mallet until it is about 1/4 inch thick. (It may be easier to butterfly the breast first, depending on how thick the breast is.) Starting with one of the shorter ends of the turkey rectangle, roll up the turkey breast. Lay the skin over the top of the rolled breast and tuck any under the edges. Note: USDA guidelines recommend cooking turkey to 165°F or until no longer pink in the middle. However, we prefer to remove the breast from the oven when it reaches 155°F, covering with foil, and letting it rest to finish cooking. The turkey should reach 165°F as it rests; check with an instant-read thermometer before serving. Take the roasting pan with drippings and place over two burners on the stove-top on medium (If using turkey wing, remove it first). Sprinkle with flour and stir until the flour is incorporated into the drippings. Slowly add stock, whisking constantly until smooth. Season with salt, pepper, and poultry seasoning or ground sage or thyme. Let simmer on the stove until thickened to your preference.
