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:
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.