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Recipe Detail Page
Roasted Turkey Breast with Spinach Stuffing
Holiday 2002
Using orange rind in the stuffing and orange juice to make the sauce gives flavour to this exceptional turkey breast recipe. Serve with potato gratin, Brussels sprouts or green beans and orange compote. The salt on the skin makes sure that it is crisp.
Serves 8
4 lb (2 kg) boneless turkey breast, skin on
2 tsp (10 mL) kosher salt
Freshly ground pepper to taste
Stuffing
1/4 cup (50 mL) soft butter
1 cup (250 mL) chopped onion
1/2 cup (125 mL) quick-cooking oatmeal
3/4 cup (175 mL) cooked spinach
1 tbsp (15 mL) chopped fresh sage leaves or 1 tsp (5 mL) dried
1 egg, beaten
2 tbsp (25 mL) orange juice
1 tsp (5 mL) grated orange rind
Salt and freshly ground pepper
Sauce
1/2 cup (125 mL) white wine
1/4 cup (50 mL) dried cranberries
1/2 cup (125 mL) orange juice
1 cup (250 mL) chicken stock
1 tbsp (15 mL) soy sauce
Salt and freshly ground pepper
1. Preheat oven to 400°F (200°C).
2. Depending on the size of the breast either make a slit through the long side of the breast to the other side, leaving about 1/2 inch (1 cm) border holding it together, or if it is two breasts, open up like a book. Lightly sprinkle inside of breast with kosher salt and pepper.
3. Melt 2 tbsp (25 mL) butter in a skillet. Add onion, cook for 3 minutes or until soft. Add oatmeal and stir until fat is absorbed. Remove from heat. Place in bowl and cool slightly. Stir in spinach, sage, egg, orange juice, rind, salt and pepper to taste.
4. Spread over breast. (Any leftover stuffing can be baked along with the turkey in a buttered ramekin for 30 minutes.) Skewer breast together and tie in three places. Brush with remaining butter and season skin well with kosher salt and pepper.
5. Place on rack in roasting pan and roast for 1 hour 20 minutes or until juices run clear and internal temperature is 160ºF (70ºC) on an instant read thermometer.
6. Remove from pan and set on carving board to rest for 10 minutes.
7. For sauce, spoon any fat out of pan and pour in wine and cranberries. Bring to boil and boil until reduced by half. Add orange juice, chicken stock and soy sauce and boil for another 2 to 3 minutes or until reduced by half again. If sauce is too thin, mix together 1 tsp (5 mL) cornstarch with an equal amount of water and stir into sauce.
8. Carve turkey into slices and serve drizzled with a little sauce.
Serves 8
