Tasty Prosciutto Stuffed Turkey Breast Recipe

This stuffed turkey breast is as tasty as it is gorgeous, and simpler making than it looks. We've packed it like a roulade, a roll-up with minced chard, prosciutto, toasted pine nuts, and onions. You could utilize this stuffing, or one we made with porcini and cranberries, or your very own preferred stuffing.
The trick is merely to not overcook the bust. It assists to wrap it in its skin to keep it from drying.

Prosciutto Stuffed Turkey Breast Recipe

If you have time, salt the turkey bust and cool over night (eliminate and conserve the turkey skin before salting). This will offer more time for the turkey to take in the salt and it will enhance the flavor.

We'll serve the stuffed turkey breast just with pan drippings. If you want gravy, you wont have enough drippings for that, so I suggest roasting a turkey wing or more together with the stuffed breast, and making a basic gravy with those drippings.

Ingredients

• One 2 to 2 1/2 pound boneless, skin-ON, turkey breast (butterflied if your butcher will do that for you).
• Kosher salt.
• 1/4 cup pine nuts.
• 1 large bunch chard, well rinsed, big ribs gotten rid of.
• 2 ounces prosciutto, coarsely sliced.
• 2 Tbsp olive oil.
• 1 cup minced red onion.
• 3 cloves garlic, minced.
• 1 Tbsp melted butter.
• Pepper.

Method

If your butcher hasn't currently butterflied the turkey breast, do so. Here's a terrific video showing how to debone and butterfly a turkey bust. Make sure to remove any difficult tendons. While you can leave the skin on if you desire, I discover it much easier to deal with the rolled up turkey if I thoroughly get rid of the skin (in one piece) and utilize it later on to wrap the stuffed turkey.
Spray the fleshy side( s) of the turkey breast with salt (about 1/2 teaspoon kosher salt). Let sit while you are preparing the stuffing.

Heat a big (4 to 5 quart) pot half filled with salted water (2 teaspoons salt for 2 1/2 quarts of water or so). While the water is heating, toast the pine nuts. Place the pine nuts in a little sauté pan on medium heat. Prepare until lightly browned, get rid of from stovetop to cool.

When the salted water is boiling, add the chard and blanch for 2 to 3 minutes till wilted and soft. Drain pipes. Let cool and then slice carefully.

4 Place the pine nuts and sliced prosciutto into a food processor and pulse a number of times till minced and combined. (Do not over procedure, you desire a mince, not a paste.).

Heat olive oil in a sauté pan on medium high heat. Add the minced red onions, lower the heat to medium, and cook till softened and lightly browned. Include the minced garlic and prepare a minute more.

Add the pine nut prosciutto mix and the sliced chard to the sautéed onions. Remove from heat and let cool.

Place the turkey bust (skin-side or previous skin-side down) in between 2 pieces of plastic or wax paper (can utilize butcher paper on the bottom). Utilize the flat edge of a meat hammer to pound the bust thin to an even thickness of 1/4 to 1/2 inch. Go for a shape that appears like a rectangle.

Preheat oven to 400 ° F. Spread the filling over the flattened turkey bust, leaving at least an inch and a half border from the edges. Roll up the breast firmly. Wrap with the turkey skin (it will only cover one side). Consolidate butcher string.

Place on a foil or parchment paper lined roasting pan. Brush with a tablespoon of melted butter. Sprinkle with salt and pepper. Roast in the oven for 20 minutes at 400 ° F. Lower the heat to 325 ° F and roast 10 to 20 minutes more, up until the internal temperature level is 150 ° F. Remove from oven and camping tent with foil. (The internal temperature will continue to increase for several minutes.) Let rest for 10 minutes.

To serve, get rid of twine and cut into 3/4 inch large pieces. Drizzle with pan juices.

Related Link

Stuffed Turkey Breasts with Butternut Squash and Figs 

Bacon Wrapped Turkey Breast with Wild Rice Stuffing

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