I can’t believe Thanksgiving is next week! I posted photos of the meal I made myself last Thanksgiving and was asked by a couple of people to share the recipe, but I never ended up writing it down. So, I thought I’d bring it back this year. This is perfect for a small gather or for anyone who is cooking for one. You will still have a few leftovers depending on the size of the turkey breast, but it will be much less than if you cook an 8-10 pound turkey.
I don’t have the recipe for the stuffing, because I used the Pepperidge Farm one and just added sausage. It’s the simplest way to do it in my opinion.
Ingredients:
Turkey breast – full, deboned with skin; your preferred size
Dijon mustard – about 1 tablespoon
Prepared stuffing
Salt and Pepper: approximately ¼ teaspoon of salt and 1/8 of pepper
Kitchen twine
Instructions:
Prepare stuffing ahead of time.
Preheat oven to 350 degrees. Place turkey breast skin side down on top of plastic wrap. Place another piece on top of the flesh and then with a mallet or a glass like I used, pound the turkey breast to thin it out a bit.
Remove the top layer of plastic wrap and added salt and pepper. Cover the flesh with a thin layer of the mustard. Add a little more mustard if needed to cover. This will help the stuffing stick and adds a little flavor at the same time.
Then, place prepared stuffing to cover the mustard. Leave a little edge along the turkey breast so that the stuffing doesn’t fall out when you roll it.
Now it’s time to roll. I rolled mine starting at the shorter end on the right, but you can roll it whichever direction makes the most sense for you. Then take the twine and tie it so that the turkey breast will stay together. It also helps to create markers for cutting once it’s cooked.
Roasting can be done a couple of different ways. Roasting pan with rack is a great way. If you don’t have one, you can place the breast on top of some vegetables in the roasting pan or using a sheet pan, place a piece of parchment on the bottom and place a wire cooking rack on top. Place the breast on that. Roast the turkey breast at 350 degrees for 45 to 60 minutes depending on the thickness of the breast. It’s done when the internal temperature reaches 160-165 degrees. Let rest about 15 minutes, slice and serve!
You will have extra stuffing so you can cook it based on the instructions on the packaging and serve as a side.