Jalapeños and Cranberry Stuffed Turkey Breast
- Level: Intermediate
- Yield: 12 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 347
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 20
- Protein
- 21
- Cholesterol
- 65
- Sodium
- 451
- Total: 4 hr 45 min (includes marinating and resting time)
- Active: 1 hr
Ingredients
Turkey Breast:
One 2- to 3-pound turkey breast, skinless and boneless
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 cup fresh pumpernickel Breadcrumbs, recipe follows
1/4 cup (4 tablespoons) unsalted butter, melted
2 sprigs fresh sage, chopped
2 sprigs fresh thyme, chopped
Jalapeño Cranberry Sauce:
1 pound fresh or frozen cranberries
1 cup granulated sugar
1 jalapeño, minced (stemmed and deseeded for less heat)
Zest of 1 orange
Kosher salt
Fresh Breadcrumbs:
8 slices pumpernickel or country white bread
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a meat mallet; butcher’s twine- For the turkey breast: Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
- Lay the turkey breast smooth-side down on a cutting board (remove any skin on the breast prior to this step). Slice the breast horizontally, parallel to the cutting board, and cut along the length of the breast but not all the way through, then open the breast like a book. Place a piece of plastic wrap over the butterflied breast and, using a meat mallet, pound to an even thickness of about 1/2-inch.
- Sprinkle both sides of the turkey with salt and pepper, then spread the Dijon on the inside of the breast. Let sit at room temperature for 2 hours or refrigerated up to 4 hours to marinate. Let come to room temperature, 1 hour.
- Meanwhile, in a small bowl, add the Breadcrumbs, melted butter, sage and thyme. Mix to combine, then season with salt and pepper to taste.
- For the jalapeño cranberry sauce: Combine the cranberries, sugar, jalapeño, orange zest, 1 cup water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, stirring occasionally. Simmer until the cranberries have burst and the sauce has thickened, 20 to 25 minutes. Allow to cool slightly.
- Spread about 3/4 cup of the jalapeño cranberry sauce (save the leftovers for topping!) over the prepared breast, leaving a 1-inch border.
- Sprinkle the breadcrumbs on top of the cranberry sauce, pressing down to adhere. (You want an even layer on top of the cranberry sauce.)
- Roll up the breast along the long side and secure seam side down. Tie the breast with butcher’s twine in 3 spots across the roll to hold everything in place. Sprinkle with salt and pepper, then transfer to the prepared sheet pan.
- Tent with foil and bake until the breast reaches an internal temperature of 160 degrees F, 45 to 60 minutes. Remove the foil and bake until the internal temperature reaches 165 degrees F, another 15 minutes. Remove from the oven. Tent the turkey breast with the foil once more and rest for 10 to 15 minutes. Slice and serve.
Fresh Breadcrumbs:
- Preheat the oven to 350 degrees F.
- Tear the bread and add to a food processor. Pulse until the desired size crumb. Add to a bowl and toss with the olive oil, then season with salt and pepper to taste. Spread the crumbs on a sheet pan and bake, stirring the crumbs halfway through, until golden brown, 10 to 15 minutes. Let cool.