The stuffing in this rolled-up turkey breast is a lot like traditional stuffing, but instead of being in the cavity of the bird, it’s in a ribbon throughout the meat. So each no-carving-necessary slice has is packed with bready, herby, cheesy-laced goodness. (For more about why I love this recipe, especially for Thanksgiving, read this post.)
Serves 8 to 10
- 1 tablespoon chopped fresh marjoram or oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
- 1 large onion, cut into 1/2-inch dice
- 2 1/2 cups 1/2-inch diced crusty bread, for example, baguette or ciabatta
- 1 cup grated Parmesan cheese
- 1 tablespoon coarse kosher salt, divided, plus more to taste
- 2 teaspoons pepper, ideally freshly ground, divided, plus more to taste
- Two 2-pound boneless skinless turkey breasts (see note)
- 1 cup low-sodium chicken broth
- 1 1/2 cups dry white wine, divided
- 2 tablespoons cornstarch dissolved in 2 tablespooons cold water
In a small bowl, combine the marjoram, rosemary, sage, and thyme. Set aside.
In a medium skillet on medium heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate.
Add the onion to the skillet with the bacon fat and cook on medium heat, stirring occasionally, until the onion is translucent and very soft, about 8 minutes. Transfer the onion, along with any cooking juices, to a large bowl. Stir in the bacon, bread, cheese, 1 1/2 teaspoons salt, 1 teaspoon pepper, and all but 1 tablespoon of the herb mixture. Set the bread mixture and remaining herb mixture aside.
Preheat the oven to 400°F.
Meanwhile, arrange 1 turkey breast on a work surface. Along a longer edge, use a long, thin knife to cut the turkey horizontally, or parallel to the board, leaving one side attached so it’ll open like a book. Repeat with the other breast. Open both breasts and arrange them side by side, skinned side down, with the long edges overlapping by about 2 inches. Cover the breasts with plastic wrap and pound to 3/4-inch thick, doing your best to form a large rectangle (but don’t stress about it too much ). Remove the plastic wrap and spread the bread mixture on the meat, leaving a 1/2-inch border around all sides. Starting at one edge parallel to the where the breasts overlap, roll the turkey into a log, then tie with kitchen twine at 1 1/2- to 2-inch intervals. Sprinkle the sides and top with the remaining 1 tablespoon of herb mixture, 1 1/2 teaspoons salt, and 1 teaspoon pepper.
Arrange the turkey, seam side down, in a roasting pan. Add the broth and 1/2 cup of the wine to the pan. Reduce the oven to 375°F and roast for 30 minutes.
Baste the turkey with the pan juices. Continue roasting and basting every 20 to 30 minutes, until an internal thermometer in the centermost part of the meat reads 165°F, 1 3/4 to 2 1/4 hours total cooking time. (If the pan gets dry, add more broth or water to maintain a scant 1/4-inch of liquid. If the turkey gets too browned, loosely cover it with foil.) Transfer the turkey to a cutting board and let rest, loosely covered with foil, for 15 minutes.
Meanwhile, arrange the roasting pan on the stovetop over medium heat, straddled over two burners if necessary. Add the remaining 1 cup of wine and bring to a boil, scraping up any browned bits in the pan. Whisk in the cornstarch mixture and cook until the sauce is thickened and smooth, 30 to 60 seconds. Add salt and pepper to taste.
Remove the twine and slice the turkey crosswise. Serve with the sauce.
NOTE By a turkey breast, I mean one of the two breasts on a turkey. And you need two of them, each weighing about two pounds.
