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Stuffed Turkey Breast Recipes

stuffed turkey breast

How to prepare a whole turkey in the oven? How to prepare a whole, roasted and juicy turkey steak? I already told you that we celebrated Thanksgiving a very pleasant dinner in a pleasant company. The star of the evening was the stuffed turkey, of course. I want to offer you my recipe for turkey stuffed in the oven, which, I think, would be a great idea for the Christmas table.

In our family, the turkey is one of the most appreciated birds. My daughter simply loves it both in the turkey version stuffed in the oven, and the turkey breast in “Wellington” style or stuffed, wrapped in bacon and last but not least, the turkey burger.

At the same time, my daughter is in love with the significance of Thanksgiving, which has such a beautiful message that, although it has nothing to do with what our local culture means, we have come to believe that it is closely connected with human values ​​and, therefore, to celebrate it every year, being a happy occasion to gather around a table good family members and good friends alike, people who over the past year have made us to feel privileged and grateful to know them.

And if another time in the center of this table for loved ones was the stuffed turkey, this year I thought of trying something else, one of the possible options being this whole turkey with quince both inside and outside, as you will see. It turned out great, so this “rehearsal with the public” could give the winning recipe for this year’s Thanksgiving meal.

I am convinced that you will like it too, I invite you to discover the complete recipe in both video format (immediately after the list of ingredients) and text (at the end of the article). May it be useful to you!

Print

Stuffed Turkey Breast Recipes

stuffed turkey breast
  • Author: Otoracer
  • Total Time: 8 hour 30 minutes
  • Yield: 1 1x
  • Category: Turkey
  • Method: Main Course
  • Cuisine: American
Scale

Ingredients

  • a turkey of 3-4-5 kilograms, beautiful and round (mine weighed 4 kilograms)
  • 1 glass (150 ml.) Of dry white wine
  • 400 grams of edible chestnuts, including the skin
  • 100 grams of butter10 tablespoons breadcrumbs
  • 2 onions
  • 5 celery threads (celery stalk)
  • 2 tablespoons brandy
  • 200 ml. of bird soup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon of worcester sauce
  • a few sprigs of fresh rosemary
  • bay leaves, peppercorns and mustard
  • coarse salt, ground pepper

Instructions

  1. The whole turkey (not to be frozen) is well cleaned of intestines and any remaining fluff. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin that covers it intact, attached to the turkey.
  2. Choose a pot large enough to fit the whole turkey, in my case it was a 6 liter one. Put 1 tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salty bath, if the water does not cover it, it is filled to be covered and a weight is placed on top (a heavier plate). Refrigerate for at least 4 hours (that’s what I left it), during which time it returns a few times.

Turkey stuffed in the oven, preparing the chestnut filling

  1. While the turkey is in the brine, the chestnuts are washed, dried and the skin of each of them is increased
  2. Put the chestnuts in a saucepan, cover with plenty of water and bring to the boil for an hour. They are taken out of the water, they drain well and they are cleaned of the skin and the skin inside (difficult and especially meticulous work, it catches a kind help, I how to deal with fugitives!).
  3. Cut one of the onions into small pieces, as well as the celery stalks. Melt the butter in a saucepan and add the onion and celery, simmering until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.
  4. Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much poultry soup (one tablespoon) as the filling is moist, but not pasty.

Stuffed turkey, stuffing and baking

  1. Remove the turkey from the brine and drain well, then drizzle with a paper towel. Pepper the cavity inside the turkey (no need for salt at all, the turkey will have drawn enough salt from the brine)
  2. Halve the filling into the neck cavity.
  3. Pull the skin of the neck back, covering the filling and fix it with toothpicks.
  4. The rest of the filling is inserted into the cavity of the turkey and the remaining onion is stuffed on top of it, whole but well cleaned. Season the turkey with freshly ground pepper, fix the wings next to the trunk with rosemary sticks, add a few more rosemary threads and place the prepared turkey in the pan.
  5. Pour the white wine into the tray and cover it well with a lid or, failing that, with aluminum foil. Bake covered, in the preheated oven at 190 degrees Celsius for 2 – 2, ½ hours, until the turkey meat is well penetrated and when inserting a toothpick in the chest or the thickest part of the pulp, clear juices are released, without traces of blood. At this point, remove the lid, sprinkle the turkey with the sauce formed in the pan and bake for about 30 minutes, until nicely browned. Remove the turkey from the tray on the tray and cover lightly with aluminum foil.

Nutrition

  • Serving Size: 1 turkey
  • Calories: 336kcal

Keywords: stuffed turkey breast

Print

Stuffed Turkey Breast Recipes

stuffed turkey breast
  • Author: Otoracer
  • Total Time: 8 hour 30 minutes
  • Yield: 1 1x
  • Category: Turkey
  • Method: Main Course
  • Cuisine: American
Scale

Ingredients

  • a turkey of 3-4-5 kilograms, beautiful and round (mine weighed 4 kilograms)
  • 1 glass (150 ml.) Of dry white wine
  • 400 grams of edible chestnuts, including the skin
  • 100 grams of butter10 tablespoons breadcrumbs
  • 2 onions
  • 5 celery threads (celery stalk)
  • 2 tablespoons brandy
  • 200 ml. of bird soup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon of worcester sauce
  • a few sprigs of fresh rosemary
  • bay leaves, peppercorns and mustard
  • coarse salt, ground pepper

Instructions

  1. The whole turkey (not to be frozen) is well cleaned of intestines and any remaining fluff. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin that covers it intact, attached to the turkey.
  2. Choose a pot large enough to fit the whole turkey, in my case it was a 6 liter one. Put 1 tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salty bath, if the water does not cover it, it is filled to be covered and a weight is placed on top (a heavier plate). Refrigerate for at least 4 hours (that’s what I left it), during which time it returns a few times.

Turkey stuffed in the oven, preparing the chestnut filling

  1. While the turkey is in the brine, the chestnuts are washed, dried and the skin of each of them is increased
  2. Put the chestnuts in a saucepan, cover with plenty of water and bring to the boil for an hour. They are taken out of the water, they drain well and they are cleaned of the skin and the skin inside (difficult and especially meticulous work, it catches a kind help, I how to deal with fugitives!).
  3. Cut one of the onions into small pieces, as well as the celery stalks. Melt the butter in a saucepan and add the onion and celery, simmering until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.
  4. Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much poultry soup (one tablespoon) as the filling is moist, but not pasty.

Stuffed turkey, stuffing and baking

  1. Remove the turkey from the brine and drain well, then drizzle with a paper towel. Pepper the cavity inside the turkey (no need for salt at all, the turkey will have drawn enough salt from the brine)
  2. Halve the filling into the neck cavity.
  3. Pull the skin of the neck back, covering the filling and fix it with toothpicks.
  4. The rest of the filling is inserted into the cavity of the turkey and the remaining onion is stuffed on top of it, whole but well cleaned. Season the turkey with freshly ground pepper, fix the wings next to the trunk with rosemary sticks, add a few more rosemary threads and place the prepared turkey in the pan.
  5. Pour the white wine into the tray and cover it well with a lid or, failing that, with aluminum foil. Bake covered, in the preheated oven at 190 degrees Celsius for 2 – 2, ½ hours, until the turkey meat is well penetrated and when inserting a toothpick in the chest or the thickest part of the pulp, clear juices are released, without traces of blood. At this point, remove the lid, sprinkle the turkey with the sauce formed in the pan and bake for about 30 minutes, until nicely browned. Remove the turkey from the tray on the tray and cover lightly with aluminum foil.

Nutrition

  • Serving Size: 1 turkey
  • Calories: 336kcal

Keywords: stuffed turkey breast

Joyce

Written by Joyce

I am Joyce Meyer, author of this blog since February 1, 2009. Before I wrote here, I was a greedy and curious child when I left, a young woman who loved to cook, a wife and a mother who wanted to spoil her family, a confident Epicurean and , at one point, active members of the culinary forum. And I'm from Timisoara, I grew up with sweet dishes and the gentle aroma of the old Empire. I have eaten meat with compote all my childhood, because it has been like this since I knew it.

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