Turkey Roulade with Bread Stuffing
Ingredients
2 lb boneless turkey breast, skin removed and reserved
3-4 C prepared stuffing, uncooked
1 Tb olive oil
Salt and pepper
Butchers twine
3-4 Tb unsalted butter, melted
Directions
If necessary, remove bones from turkey. Alternatively, ask your butcher to do this for you.
Preheat oven to 375°F. Prepare a roasting pan with a roasting rack, set aside.
Butterfly turkey to an even thickness. Start from the center, using a sharp knife butterfly fatter portions to extend outwards. Cover with plastic wrap and pound down to an even thickness, being careful not to rip through the turkey.
Spread moist prepared stuffing within an inch of the edge of the turkey breast. Tightly roll and wrap with skin. Tie tightly with twine every 1-2 inches and once lengthwise. Skin can be stretched further and reposition as needed during the tying process.
Heat a 12-inch skillet with olive oil over medium-high heat. Sear turkey on all sides. Transfer to the prepared roasting rack and pan. Brush well with melted butter and generally sprinkle with salt and pepper. Roast for 60-75 minutes or until the internal temperature reaches 150°F.
Allow turkey to rest at least 10 minutes prior to slicing and serving. Remove twine with kitchen shears before serving.
