5lbTurkey Breast- 2 halves turkey breast, boned and butterflied (5 pounds) - Have your butcher do this.
3tbsp butterunsalted, melted
Instructions
Stuffing
Add the pinenuts to a small pan and cook over medium heat, stirring frequently. Watch very carefully because they will brown very quickly. Remove them from the pan once toasted so they stop browning.
Put the dried cranberries in a small saucepan with the Brandy and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat to simmer for 2 minutes. Remove from the heat and set aside.
Put the stuffing mix and turkey or chicken stock in a large bowl.
Melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits, and saute until cooked and browned. Add the cranberries with the liquid, rosemary, sage, and pine nuts, and cook for 2 more minutes.
Add the sausage mixture, egg, 1 teaspoon salt, and 1/2 teaspoon pepper to the stuffing mix and stir well.
Preheat the oven or grill to 325 degrees F.
Assemble
Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be more difficult to roll.
Cut several long pieces of kitchen twine. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Don't use over-firm pressure or you will lose your stuffing. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. This is easier with an extra person to tie while one holds the roll together.
Place the stuffed turkey breast seam side down on a rack placed in a sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 1/2 to 2 hours, or until an instant-read thermometer registers 165 degrees F in the center. (I test in a few places after 1 1/4 hours.) Remove the turkey roll from the oven and cover the turkey with aluminum foil. Allow it to rest at room temperature for 15 to 20 minutes. Carve 1/2-inch-thick slices and serve warm.
Video
Notes
Recipe adapted from Ina Garten, Food Network.*You can make your own homemade turkey stock by covering turkey bones with water and simmering on the stovetop for 2 hours. We season our stock with salt and pepper. You can optionally add fresh onion, carrots, celery, and herbs for additional flavor.For grilling, place a rack in a cast iron dutch oven and grill uncovered.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.