Rolled Stuffed Turkey Breast

Ask your butcher to butterfly the turkey breast halves. This involves splitting the meat almost all the way through so it can be opened out like a book. Then the turkey breasts are filled with a savory stuffing, and rolled and tied before roasting. During roasting, the stuffing will absorb the flavorful juices from the turkey.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Rolled Stuffed Turkey Breast
Review 1 for Rolled Stuffed Turkey Breast
5 out of 5
5 out of 5
RudyG
Miami, FL.
November 26, 2010
Would You Recommend? Yes
+5points
5of 5found this review helpful.
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Tasted Great For Thanksgiving 2010
November 26, 2010
I would recommend you brine the turkey breast first for approx 4-5hrs. If you do brine then don't add any salt this recipe ask for. Also when you get your turkey breast from the butcher let him/her know what exactly you want plan on doing with the meat. Let them know you plan on rolling stuff up inside and roasting it. Hopefully then they will cut the meat accordingly. When I got my turkey breast it was just 4 huge 3lbs lumps of meat. I had to fillet it out thin and pound it out a little bit. Good luck and have fun
Review 2 for Rolled Stuffed Turkey Breast
5 out of 5
5 out of 5
Kaitw22
New York, NY
May 13, 2010
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Delicious!
May 13, 2010
I made this for my boyfriend's birthday and we both loved it! While my presentation was not as nice as in the picture, it still looked pretty impressive!