© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 4-6 lbs TURKEY BREAST, boning instructions defined below
1 Recipe Pesto sauce
1 Recipe Smoked Sausage Stuffing
1/4 c orange marmalade
1 tbsp margarine
1 tsp ground ginger
PREPARATION
To bone turkey breast: Use fresh, thawed or partially thawed turkey breast and a sharp boning knife. Cut membrane between skin and turkey. Pull off skin. Starting at neck cavity, cut along top edge of breast bone. Cover and refrigerate until read to use.
Prepare recipes for Pesto Sauce and Smoked Sausage Stuffing
Remove turkey from refrigerator and spread back of breast to open breast flat.
Spoon stuffing over each breast half and down the center. Bring breast sides together to encase stuffing. Fasten with skewers.
GLAZE
In a small bowl, combine marmalade, margarine and ginger. Use as a basting sauce. Reserve for basting during last 30 minutes of roasting time.
ROASTING
In an 11x9x1-inch roasting pan, place breast, skewered side down, on a rack. Roast in a preheated 325 degree F oven for 2 to 2-1/2 hours or until breast reaches 165 degrees F. Brush with glaze 2 to 3 times during last 30 minutes of roasting time.
SERVICE
To serve, slice turkey breast across roll and offer additional pesto sauce with each serving.
323 Total Calories
15 g Total Fat
41 % Daily Total Fat
121 g Cholesterol
296 mg Sodium
6 g Total Carbohydrates
40 g Protein