Roasted Stuffed Turkey Breast
- Low carb
Ingredients
- 1 boneless skin-on turkey breast, wing drumettes attached
- 1/4 tsp (1 mL) each salt and black pepper
- 1/4 cup (60 mL) butter, melted
- 1/3 cup (75 mL) all-purpose flour
- 1/3 cup (75 mL) dry white wine
- 3 cups (750 mL) turkey stock
- 1/4 cup (60 mL) whipping cream
- Turkey Forcemeat:
- 2 tbsp (30 mL) butter
- 5 slices bacon (5 oz/150 g), diced
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 2 turkey thighs, boned meat only (about 1 lb/500 g), coarsely chopped
- 1 turkey liver
- 2 eggs
- 3 tbsp (45 mL) Brandy
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) ground allspice
- Pinch cayenne pepper
- 1/4 cup (60 mL) minced fresh parsley
- 4 tsp (20 mL) minced fresh sage or (1-1/2 tsp/7 mL) dried, crumbled
- 2 tsp (10 mL) minced fresh thyme or (1/2 tsp/2 mL) dried
Preparation
Turkey Forcemeat: In skillet, melt butter over medium heat; fry bacon, onion and celery until vegetables are soft, about 8 minutes. Scrape into bowl. In food processor, blend turkey meat, liver, eggs, brandy, salt, pepper, allspice and cayenne until smooth paste; add to bowl. Mix in parsley, sage and thyme.
Place five 18-inch (45 cm) long lengths of kitchen string horizontally on work surface. Cover with 24-inch/60 cm square of cheesecloth. Lay turkey breast, skin side down, over cloth, stretching out excess skin to cover meat at bottom.
Spread Turkey Forcemeat evenly over meat. Bring up both sides of breast to form roast, ensuring skin is covering filling; cover with cheesecloth and tie with string. Place, seam side down, on rack in roasting pan. Sprinkle with salt and pepper and brush with butter.
Roast in 325F/160C oven, basting every 15 minutes, until thermometer inserted into forcemeat in thickest part of roast reads 185F/85C, 2-1/4 to 2-1/2 hours. Transfer to cutting board or platter and keep warm.
Skim off all but 2 tbsp (30 mL) fat from roasting pan; place over medium heat. Stir in flour; cook, stirring constantly, for 2 minutes. Whisk in wine; whisk in stock. Continue whisking until gravy comes to boil; cook, stirring often and scraping up brown bits, until thickened, about 5 minutes.
Strain into saucepan. Stir in cream; bring to boil. Taste and adjust seasoning. Remove cloth and string from turkey. Slice and serve with gravy.
Makes 8 to 12 servings.
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