While some may be a bit tired of turkey, there are so many others that embrace it through the holidays. I like to serve turkey in different ways during the month of December because it’s an easy meal to prepare, and it’s pretty cost effective for a larger group. This stuffed turkey breast is not only simple to put together in minutes, but it’s elegant, along with some potatoes or salads to serve during the holiday season.
Have your local butcher debone a whole turkey breast for you — there’s no need to go through that exercise. A simple stuffing of sauteed leeks in butter fills the center of the turkey breast. I also used a cup of leftover stuffing I had for another recipe, but you can skip this additional layer, if it’s not feasible. Another option is to sauté some bread cubes with the leeks and prepare a makeshift dressing — good tip for a busy Christmas season. Roll the turkey breast up around the center filling and tie with kitchen twine. Roast in a hot oven until the temperature of the breast reaches 160 degrees. Let it rest and until the temperature rises to 165 degrees. Make an easy apple-gravy with the drippings, always optional. Slice and serve with some simple sides.
4-5 pound whole turkey breast, deboned
2 large leeks, washed and sliced
3 tablespoons butter – divided
1 cup dressing or bread cubes to add to leeks
salt & pepper
1 cup turkey drippings + chicken broth (to equal 1 cup)
1/2 cup apple juice or cider
1 tablespoon flour + 2 tablespoons water
- Preheat oven to 400 degrees. Remove turkey from packaging and pat dry.
- In a large skillet, add 2 tablespoons butter and leeks. Sauté for 5 minutes until tender, and sprinkle with 1/2 teaspoon salt. Remove from heat and cool (add bread cubes during cooking, if not using dressing).
- On a cutting board lay turkey breast flat (skin side down) and sprinkle with salt and pepper. Place stuffing first (if using), then cooled leek mixture. Roll turkey breast up around filling. Flip over and tie with three strings of kitchen twine.
- Rub turkey breast with remaining butter. Sprinkle with salt and pepper. Place in roasting pan and cook for 20 minutes. Reduce heat to 350 degrees and cook for 25-30 additional minutes, or until thermometer reads 160 degrees.
- Remove from oven and place turkey on cutting board to rest. Add pan dripping to a small saucepan, and add additional chicken broth to equal 1 cup. Add apple juice and heat on medium until simmering. Mix flour and water together and whisk into hot broth. Add salt and pepper to taste, reserve for serving.
- Slice turkey and serve with gravy and sides. Enjoy!