Rolled Turkey Breast with Wild Rice and Apple Stuffing

I can’t tell you how happy that it’s turkey season!

From October all the way through March, I am happy to make a turkey dinner once a month. I simply love the planning, the shopping… and the friends and family around the table. If it’s for the whole family or company, I will usually do my Two Hour Turkey Dinner.  But often, if it’s two or four of us, I will just pull out a breast, stuff and roll it.  There is something so special about carving it up to reveal the aromatic stuffing found inside.

Why Serve up a Rolled Turkey Breast?

So, why serve up a rolled stuffed turkey breast?  Well, first of all, it’s got stuffing inside! Rolling and tying it off ensures that it all cooks evenly.  These days you can go to your butcher and just purchase a prepared turkey breast. It’s just so much easier to roast just this one prepared cut, than an entire turkey, and getting the meat all cooked correctly.  Of course, if you go back to my Two Hour Turkey dinner which can use the entire turkey, I have eliminated any cooking concerns!  Once roasted and sliced, the slices can be stored with a little gravy in a sealed container and easily reheated, even if it’s for a hot turkey sandwich.  Again, stuffing is already in there!! 

Still Purchase an Entire Turkey

Ideally, if you purchase an entire turkey, have the butcher prepare it for you: remove the breast into one or two pieces (depending on how many you are feeding) and divide the legs into drumsticks and thighs.  And remove the wings.  Each part can be wrapped and sealed separately, so that you can use the rest of the turkey pieces as you desire.  Make sure the butcher gives you all the carcass etc.  These will be great for stock.  Now you can decide that if you want to serve a rolled turkey breast, but you know that your brother still wants dark meat, you can roast off a thigh or drumstick beside the breast.  You will have the wings and carcass to make your stock right away.  Store anything you don’t need right away in the freezer for future turkey moments.

Turkey Breast 101

So you have decided that it would be fun to serve up this visually stunning dish.  You are only having 6 around the table.  And would like to take care of as much prep in advance as possible.  Thankfully I can take care of you.

How large a turkey breast should you purchase?  First of all, determine how many you are feeding.  If it four people, you can get away with a 2 1/2 to 3 lb split turkey breast.  A split turkey breast is one half of the entire breast of a turkey.  If you are looking to feed six, then go for a 3-4 lb cut of meat or there about, or two separate split breasts.  And if you want to feed at least 8 people, then go for an entire breast (not split) weighing in at 5 or 6 lbs. An entire breast is all the turkey meat, from both sides of the breast bone, still attached.  The skin at the middle section will not have a lot of meat attached, but will hold the entire breast together for rolling.

The one I am showing here is a 5 lb full turkey breast.  So the recipe below will reflect this.  It will easily feed eight people.

How to Roll a Turkey Breast

First things first, you will pat dry and lay out the breast on a cutting board, or straight on the counter with wax paper underneath if your cutting board is too small.  The skin side is down against the counter.  You want to open up the meat by taking a sharp knife to the middle of the thickest section of the breast, and slicing into the meat, parallel to the counter.  Don’t cut all the way through, stop just about 3/4 inch before the edge.  Now fold this back like opening a book.  This is called butterflying the breast. Cover the meat with more wax paper and taking a meat mallet to it.  Pound out the meat to about a 1/2 inch thickness evenly all over.  Pound from the centre outwards, causing the meat to spread out evenly.  For a visual, I am including a video link.  It uses a skinless breast, and ties it differently, but at least you will get the idea of how to cut open the meat.

Stuffing and Rolling the Breast

You will take the stuffing and fill the entire surface, but leaving all the edges clear, at least 1 inch or so.  Then you will fold the long side edges in over the filling.  Now begin rolling up by firmly taking the bottom edge of the breast and rolling it over the filling.  Roll up, trying to keep the edges folded in if possible. Be firm and finish by rolling to the upper end and then rolling over it so that the seam is on the bottom.  Depending on how large the roll is, you may need 4 or 5 lengths of butcher twine to tie up the breast evenly. Lay out the twine, and then place the roll over the twine, seam side up.  Tie each string, double knot, with all the knots on the seam side.  Take some toothpicks and fasten the ends hopefully with a bit of the skin pulled so that it acts as barrier and won’t let any filling escape.

Roasting a Rolled Breast

Place several trimmed carrots, celery stalks and yellow onions onto a baking dish with edges high enough so that any juices and basting liquid will not escape.  It should hold everything snuggly, with enough of the roll exposed above the baking dish so that the skin can properly take on colour.  You will start on a hot oven (425F) and after 30 minutes, drop the temperature to 350. It will take about 1 hour and 30-40 minutes longer depending on the size of the breast you are roasting.  Use a thermometer to ensure that the centre reaches 155F.  It will continue to cook as it rests on a cutting board. It is important to rest a roast turkey breast (or any meat for that matter) before slicing. The juices raise to the outside of the meat during grilling, baking, or roasting. Resting it allows them to be redistributed throughout before you slice into it!  If not, you’ll watch all those juices puddle out and all over the cutting board, and the meat will just be sad!

The Stuffing

This is a wonderful combination of a wild rice blend, chopped pecans, chopped Granny Smith apple, bread cubes, onion, garlic, and dried cranberries.  The apple ensures that the stuffing will be moist and juicy.  It all comes together quickly. It can be made in advance and finished just before spreading out on the turkey breast.  If you are using a large double breast, the amount of this stuffing will be all be used to stuff the breast.  If you are using a smaller split breast, feel free to spread out half or there about on the open breast, and bake the rest in a baking dish. Or of course, you can also make a half batch of the stuffing, if that is all you want to serve.

The Basting Marinade

This turkey breast is a riff on my Two Hour Turkey, which creates a Sage and Apple Cider Baste and Gravy.  The first baste is melted butter combined with chopped sage.  About 2/3 of the way through roasting, apple cider is added to the the basting liquid.  And afterwards turkey stock and more cider join the pan juices to create a wonderful and bright gravy.

Final Thoughts

Get A Thermometer: If you don’t have one, I really hope you’ll pick one up. They don’t have to be expensive  and will ensure any cut of meat is never dry or overcooked again! I use a thermo-pop, an instant read thermometer which doesn’t take up any space, and is really accurate.

Start With a High Temperature As with my Two Hour Turkey, the key to a stellar roast turkey breast is starting the oven at a higher temp. It seals the juices into the meat right away and gets a head start on that crispy skin.

How To Reheat Roasted Turkey Breast You can do this in the oven, the stovetop, or even the toaster oven or microwave very easily! Just watch that you are heating it on a lower heat, and not cooking further. To keep it juicy while you heat it up, add a splash of gravy, turkey broth or chicken stock both over and under the meat, before you heat it up. This gravy or stock will add moisture to the meat.

My Best Turkey Dinner Sides

First off, to make a fantastic turkey stock, start in advance if you are using a rolled breast.  You won’t have any bones with which to work, but purchasing a couple of turkey wings and even leftover chicken carcass (doesn’t everyone keep some in the freezer means that you can make your stock a few days before you need it.  My Turkey Brodo recipe is truly the best you will make, I promise.

Two Hour Sage Butter and Apple Cider Turkey contains links to many of the sides I use, including Goat Cheese Mashed Potato Casserole and Peas and Pancetta. Thanks to Ina Garten!!

Sautéed Brussels Sprouts with Cinnamon and Sumac

Tamari and Pomegranate Glazed Beets

Squash and Chestnut Orzotto with Sage Butter

Jewelled Israeli Couscous

Desserts

Pumpkin Pie

Salted Bourbon Caramel Apple Pie

Brûléed Apple Butter Custard Pie

Cranberry Sage Pie

Plum Strudel

Double Ginger Cardamom Pear Pie

Love Jen

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Rolled Turkey Breast with Wild Rice and Apple Stuffing

A lovely alternative to a complete roasted turkey dinner, the rolled turkey breast takes on visual interest with the wild rice and apple stuffing swirling through each slice. A sage butter basting, and a cider scented gravy means that this meal is tender, moist and makes for tasty leftovers.

Course Main Course

Cuisine North American

Keyword apple butter, granny smith apple, sage, turkey breast, wild rice

Prep Time 40 minutes

Cook Time 1 hour 45 minutes

Servings 8

Ingredients

Turkey Breast

• 1 whole 5 lb turkey breast, for smaller split breasts, or for feeding less, see Notes below
• salt and pepper
• 2 carrots, peeled and cut into 2 1/2 pieces
• 2 celery ribs, cut into 2 1/2 inch pieces
• 1 medium to large yellow onion, sliced into 8 wedges
• 1/2 cup butter
• 2 tbsp chopped fresh sage leaves

Stuffing

• 2 tbsp butter
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 tbsp chopped fresh sage leaves
• 2 tsp chopped fresh rosemary leaves
• 1 Granny Smith apple, cored and small diced
• 1 1/2 cups cubed slightly dry bread, sourdough is lovely
• 1/2 cup cooked wild rice blend
• 1/4 cup chopped pecans
• 3 tbsp dried cranberries
• 1 tsp dried sage
• 1 tsp each salt and pepper
• 1/3 cup turkey or chicken stock, see Notes
• 1 egg

Basting and Gravy

• 2 cups turkey or chicken stock
• 1/2 cup apple cider
• 3 tbsp AP flour, can use gluten free as well
• 2 cups turkey or chicken stock
• 2 tbsp Calvados or apple brandy, optional
• 2 tbsp chopped fresh sage
• salt and pepper

Instructions

Stuffing

1. Heat the butter in a large skillet over medium heat. Add the onions and sweat till starting to soften. Add the garlic and stir for another 2 minutes. Add the fresh herbs and stir through till just softening.
2. Add the chopped apple and stir, allowing the apple to take on a little colour and become aromatic.
3. Transfer everything to a large bowl.
4. Add in the bread cubes, wild rice, pecans, cranberries, dried sage, 1/2 tsp each salt and pepper. Stir in 1/4 cup of the stock. Let it sit for a minute and taste. Re-season with more sage, salt or pepper as desired. Whisk the egg and stir it through the stuffing. This can be set aside while you work on the turkey breast. You can also make everything before adding the stock and egg the day before and stored in the fridge. Bring back up to room temperature before adding the stock and egg.

Turkey

1. Preheat the oven to 425F. Have a rack set in the centre of the oven.
2. In a baking dish about 10 x13 inches, lay out the chopped carrots, celery and onion. These will be the trivot that the rolled turkey breast will sit on. Set aside.

3. Place the turkey breast skin facing down, out onto a cutting board, or onto the counter over a layer of wax paper if your cutting board is too small. Open the turkey breast up, butterflying it to open it even further: Use a sharp knife to cut through the thickest parts of the turkey on either side of the centre, so that the cut is going outwards parallel to the counter. Don't cut all the way through though, stop about 1/2 or more before the edge. Now you should be able to pull the top section out towards the outside, like the page of a book. Repeat on the other side of the turkey breast.

4. Cover the entire opened up breast with another layer of wax paper. Use a meat mallet to pound down and out, pushing the meat firmly out and into an even layer, about 1/2 or so thick. Try to get it all as even as possible. Sprinkle a generous amount of salt and pepper evenly over the meat. Ensure that the shorter ends of the breast are at the top and bottom as you look down on it.
5. Take the stuffing mixture and spread it out in an even layer over all the breast, leaving a 1 inch border all around.
6. If for some reason there is too much stuffing for the turkey, don't pile it too high, better to bake any extra is a small baking dish on the side.
7. Take the side edges and try to fold them in over the stuffing.
8. Starting at the bottom, firmly roll up the turkey breast, catching the side edges to keep any stuffing from falling out as it bakes. Roll till you get to the top and then finish so that the end seam is underneath.

9. Cut 5 or so long lengths of kitchen twine and lay them out in about 1 inch intervals in front of you. Roll the stuffed breast over the twine with the seam finishing up on top now. Wrap the twine up to meet at the seam and tie each one tightly to hold the meat firmly. Trim excess twine.

10. If you have extra skin at either end, use a toothpick to catch the skin over the end openings to secure as an added bonus to hold in the stuffing. Transfer the rolled breast to the prepared baking dish, with the seam side down on the veggies.
11. Sprinkle 1 tsp salt and 1/2 tsp pepper over the entire surface of the breast.
12. In a small pot, melt the butter and sage together over medium heat. Brush this entirely over the breast, saving some of the butter for future basting.
13. Place the baking dish in the oven and roast for 30 minutes. Baste with the remaining butter and any juices that are starting to collect in the pan.
14. Reduce the heat to 350F and return the baking dish to the oven turning it so that the breast can brown evenly.
15. After another 30 minutes, baste with the apple cider, pouring the remainder over the vegetables.
16. Continue basting regularly till the breast is a glorious burnished colour, and the meat is 155F in the centre when you use an instant read thermometer. This may take another 40-50 minutes, depending on how large the roll is. Start checking at 35 minutes, if your roll is on the smaller side.
17. Place the breast onto a cutting board and tent loosely with foil.

Cider Gravy

1. Remove the vegetables to a bowl (great for snacking or serving)
2. Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 3 tablespoons fat to heavy large saucepan; discard remaining fat.
3. Place turkey roasting pan over 2 burners. If you used a pan that cannot sit on a burner, scrape out all the bits and place them into a large sauce pan. Add the stock and cider.
4. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 2 cups, about 5 minutes. Add the mixture in the measuring cup from roasting pan to the reduced pan juices. If necessary, add enough stock to measure 3 cups total stock mixture.
5. Place the saucepan with the turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes.
6. Whisk in 2 tablespoons Calvados (if using), or more to taste, and sage. Season with salt and pepper.
7. Slice and arrange turkey slices on a platter. Drizzle with a little of the gravy.

Recipe Notes

One 2.5 lb side or split turkey breast will feed four comfortably. 2 sides will feed up to six. A full breast will feed 8 or even more, depending on the size.

Choose the size you need, follow all the instructions, using less stuffing and baking the remainder in a dish for about 45 minutes at 350F. A smaller rolled breast will be ready earlier, so use a thermometer to start checking earlier. If you are roasting a small split breast, the initial time at 425F should be reduced to 20 minutes.

I purchase 2-3 wings aside for turkey stock that will work great for this recipe, below is a quick way to do it.
The day before, place the wings, coarsely chopped onions (including the yellow skin), 2 ribs of chopped celery, 1 leek, 3 dried bay leaves, 10 peppercorns, bouquet garni of fresh parsley, sage, rosemary and thyme (sounds like a great title for a song...) into a large stock pot and fill with water. Bring to a boil, then reduce and simmer for 3-4 hours. Strain, cool, refrigerate or freeze. This can be used for the gravy. It also is fabulous to drink as tea, season with a little salt and pepper first.

If preparing the meat earlier in the afternoon, prepare your gravy, and then in a baking dish, pour a small amount of gravy to just cover the bottom of the pan. Add the rested and sliced turkey onto the gravy. Drizzle with a touch more gravy. Cover with foil and reheat at 300F for about 10-15 minutes. Keep the rest of the gravy on the back burner of your stove to reheat.