This impressive turkey breast is way easier than it looks. Bonus: it cooks in about an hour! We made it this year because we have one oven in the Test Kitchen and did not want to hold it hostage all day with a giant bird. (Hint... this may happen to you at home too!) This recipe is also great if you have a big crowd and want a little something extra. (Click here for last year's grilled turkey, another alternative to an all day roast.)

What You Need:

1/2 boneless, skinless turkey breast (2 1/2 to 3 pounds)
coarse salt and black pepper
1/2 cup whole pitted prunes, halved
1/2 cups dried pitted dates, sliced crosswise
1/2 cup dried cherries
1/2 pound raw pork breakfast sausage, casings removed, sausage crumbled
small medium onion, chopped ½ inch
1 celery stalk, chopped ½ inch
1/2 cup chopped pecans
1 tablespoon chopped fresh sage
2 tablespoons Tessemae’s Cracked Pepper

What to do:

1. Place turkey, skin-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 1 inch). Remove plastic, season with salt and pepper. (Refrigerate up to 1 day.)
   
   
   
   
2. Place the prunes, dates and cherries in a bowl and cover with 1/2 cup boiling water. Let stand, stirring occasionally, for at least 15 minutes.
3. Cook the sausage in a large skillet over medium heat until browned, breaking it up with a spoon as it cooks. Add the onion and celery and season with salt and pepper. Cook, stirring occasionally, until the mixture is very tender and beginning to brown.
4. Drain any excess water from the soaking fruit. In a large bowl, toss together the soaked fruit, the sausage mixture, pecans, sage, and Cracked Pepper dressing. Season to taste with salt and pepper.
5. Heat your oven to 400. Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log. Turn seam-side down. With kitchen twine, tie at 5 even intervals; replace any stuffing that falls out.
   
   
   
   
6. Roast until a thermometer inserted in thickest part reads 165 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest at least 15 minutes before slicing and serving.