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Recipe Detail Page
Spicy Glazed and Stuffed Turkey Breast
Autumn 2024
Turkey breasts can be hard to get right when you’re cooking a whole bird, never mind the carving. Skip all the anxiety and roast a boneless half-breast with a moist, butter-enriched stuffing instead. Boneless turkey breast roasts are sold as both double breast (also known as a saddle), or a half-breast, which consists of the meat from a single side of the breastbone. Serve with butter-sautéed white turnips or even radishes for a pop of colour, and steamed green beans dressed with flaky salt and a little toasted sesame oil.
Serves 6
STUFFING
1/4 cup (60 mL, 1/2 stick) unsalted butter
1 small onion, finely chopped
5 cups (1.25 L) loosely packed chopped kale
1 1/2 cups (375 mL) finely diced sweet potato
1 tsp (5 mL) Diamond Crystal kosher salt
2 cloves garlic, finely chopped
Boneless, skin-on turkey half-breast, 2 to 2 1/2 lbs (905 g to 1.13 kg)
1 tbsp (15 mL) butter, melted
1 tsp (5 mL) Diamond Crystal kosher salt
GLAZE
1 tbsp (15 mL) Frank’s RedHot sauce
2 tsp (10 mL) miso
2 tbsp (30 mL) honey
1. For the stuffing, melt butter in a large skillet over medium heat. Once foaming, add onion and cook until translucent. Place kale overtop, cover and cook until wilted, 2 minutes.
2. Stir in sweet potato and salt. Cook 10 to 12 minutes longer, stirring frequently, until sweet potato is tender and beginning to break down. Remove from heat, stir in garlic and cool to room temperature.
3. Preheat oven to 450°F (232°C).
4. Remove skin from turkey and set aside. Place turkey breast, smooth side down, on board. Using a long sharp knife parallel to the board, cut through length of breast leaving 1 inch (2.5 cm) intact running the length of the roast. Open up like a book. Evenly distribute stuffing over top and press down lightly to adhere.
5. Working from the narrow end, roll into a log. Drape skin overtop to cover seam and tie securely with several lengths of butcher’s twine. Brush with melted butter and season with salt. Roast in preheated oven for 15 minutes. Reduce oven temperature to 325°F (163°C) and cook 30 minutes longer.
6. Meanwhile, stir together all ingredients for the glaze.
7. Brush roast with roughly half the glaze; cook another 15 minutes. Brush with remaining glaze and cook until a meat thermometer inserted into centre of roast registers 160°F (71°C), about 15 minutes more. Remove to a board and tent with foil. Let rest 15 minutes before slicing to serve. Drizzle with pan drippings for a little extra heat.
Serves 6
