MUSHROOM AND HERB STUFFED TURKEY BREAST! PERFECT FOR A SMALLER CROWD , COOKS IN 40 MINUTES, LOADED WITH FLAVOR AND CAN BE MADE AHEAD OF TIME!
I don’t know about you but the holidays are definitely going to be different this year. So much so that I actually already celebrated Thanksgiving with my parents last weekend when they came to visit me. It was only the three of us so I thought it would be prefect to make a stuffed turkey breast. So glad I did because it still gave us that turkey day deliciousness and in half the time.
For the turkey breast you want it deboned and butterflied (ask the butcher they can do it for you). For seasoning I kept it simple with kosher salt, lemon zest, fennel seed and black pepper. Rubbed it with olive oil and let it sit in the fridge uncovered for a few hours or up to overnight.
The filling is super easy and full of flavor. Simply heat a cast iron skillet and sauté diced pancetta, diced onion, garlic, herbs and mixed wild mushrooms and cooked them until caramelized. It is key at this point to remove the mixture from the pan and allow to cool, but save the pan do not clean it you want all that deliciousness for when you sear the turkey.
Once the stuffing is cooled, place the turkey breast skin side down and spread the stuffing over the turkey evenly so it could roll it into a long cylinder. Then tie the turkey with kitchen string every two inches until the end.
Once the turkey is stuffed and tied, heat the oven to 400’F and reheat the cast iron skillet over medium heat. With the skin side down sear the turkey until the skin gets crispy and then flip and place in the oven and bake 25-40 minutes. Once the internal temp reaches around 155’F I pull it out and allow to rest for 20 minutes before cutting.
Mushroom and Herb Stuffed Turkey Breast
- 2 lb Boneless Skin On Turkey Breast butterflied 2
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp fresh black pepper
- 1 tsp toasted fennel seeds
- 1 lemon zested
- 1 tbsp olive oil
- 1/4 cup pancetta
- 1 small sweet onion diced
- 2 garlic cloves minced
- 3 cups mixed wild mushrooms chopped
- 1 tsp kosher salt
- 1/4 cup fresh herbs use a mix of parsley, sage, thyme
- 1/2 cup mushroom broth
- Place turkey in a glass baking dish and season with salt, pepper, fennel seeds and lemon zest. Drizzle olive oil on top and massage the turkey breast with all the spices. Place in the fridge uncovered for a few hours up to overnight. Lift turkey out of the fridge 30 minutes before cooking and heat the oven to 400'F. Heat the olive oil in a cast iron skillet over medium heat. Add the pancetta and cook for 2-3 minutes. Then add the onions and garlic and cook, stirring frequently, until soft, 3 to 4 minutes. Add the mushrooms and continue to cook until everything is cooked and slightly browned, about 5 minutes. Add the broth and herbs, and cook for 2 minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat and place mixture in a bowl to cool.( do not clean the pan) Place the butterflied turkey breast skin-side down on a countertop or work surface and cover with the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. Starting at the long end, roll the turkey into a long cylinder (start at the end with less skin; this way the skin will end up mostly on the outside of the roll). Don't worry if the stuffing peeks out in some spots. Tie the roll with kitchen string with about 2 inches between each knot, and then trim the strings.Add remaining olive oil to cast iron skillet and heat over medium heat. Add turkey breast skin side down and sear for 3-4 minutes until skin begins to crisp. Flip breast over so the skin side is up and place in the oven. Roast for about 25-40 minutes, or until an instant-read thermometer inserted into the thickest part of the roll reads 155°F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Trim off string and cut into desired pieces and serve.