How to Debone a Turkey Breast:
Lay the turkey breast skin-side down on a large cutting board. Make sure it’s steady; you can use paper towels to hold it in place if it’s slippery.
You’ll notice a ridge in the center of the breast, which is the breastbone. Each side has attached rib bones running along the breast. (This is a single turkey breast, only one side).
Begin by making a long, shallow cut along one side of the breastbone. Use your fingers to separate the meat slightly from the bone so you can see where to cut.
Work your boning knife along the curve of the rib bones, cutting carefully to separate the meat from the bones. Use short, shallow strokes to avoid cutting too deep. Pull the meat gently as you go to help see the bone structure.
Check the meat for any leftover bits of cartilage or bone and trim them off with your knife.
Once the meat is free, trim off any excess fat or tough areas. For this recipe we need to carefully remove the skin. Don’t worry, it will be added back after the breast is stuffed.
- Stay Close to the Bones: Keep your knife close to the bones to minimize waste and keep as much meat intact as possible.
- Work Slowly and Carefully: Don’t rush; it’s better to take your time with shallow cuts to avoid losing meat or cutting through the skin.
Pat the meat dry and place on a sheet of plastic wrap. Cover with a second sheet of plastic wrap and pound the breast with a rolling pin or meat mallet until evenly one-quarter inch thick and as close to a rectangle as you can get.
To Assemble:
Preheat oven to 375°F, and place oven rack in the center of the oven.
Sprinkle salt on both sides of the flattened turkey breast. Spread stuffing out leaving a clean border around the edges.
Roll turkey around the stuffing like a jelly roll, then place the skin on top.
Cut 4 to 6 pieces of cooking twine long enough to wrap around and tie to secure and hold stuffing in place. Slide under the turkey roll, tie at 1- to 2-inch intervals, and cut off the excess twine. Place in a baking dish and rub the softened butter over the top of the turkey roll.
Tightly cover baking dish with aluminum foil. Cook until the internal temperature reaches 165°F in the center of the stuffing, about 35 to 45 minutes. (Digital meat thermometer)
Remove the foil, then broil until the skin is golden brown, about 5 to 7 minutes. Remove from oven and set aside.
Make the Gravy
Pour all of the pan drippings into a small saucepan, you should have about 2 tablespoons. Heat the drippings and whisk in the flour and herbs until thoroughly combined.
Add the chicken stock to the saucepan and cook, stirring occasionally, until thickened – about 7 to 9 minutes. Do not let the gravy boil, it will break apart.
Place the rolled turkey with stuffing on a cutting board, remove the twine and cut into 9 equal slices.
Serve with gravy, garlic mashed potatoes, stuffed sweet potatoes with marshmallows, green beans, mini pumpkin pies topped with whipped cream, or mini apple pies with vanilla ice cream for dessert.
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