Stuffed Turkey Breast with Lemony Spinach and Fontina
By America's Test KitchenPublished on October 6, 2011
Time
3 1/4 hours
Yield
Serves 6 to 8
Ingredients
Stuffing
2 tablespoons extra-virgin olive oil 1 onion, chopped fine1 (8-ounce) package frozen spinach, thawed, squeezed dry, and chopped3 garlic cloves, minced¼ teaspoon grated lemon zest 4 ounces fontina cheese, grated (2 cups)Turkey
1 (3- to 4-pound) boneless, skinless turkey breast 2 tablespoons vegetable oil 1 tablespoon sugar 2 teaspoons pepper 1 teaspoon table saltBefore You Begin
Before stuffing the turkey, make sure the stuffing is completely chilled. Some stores only sell boneless turkey breasts with the skin still attached; the skin can be removed easily with a paring knife. This recipe calls for one turkey breast half. Don't buy an entire breast with two lobes of meat; it's too large for this recipe.
Instructions
- Heat oil in large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in spinach, garlic, and lemon zest and cook until fragrant, 30 seconds. Remove from heat and let cool for 10 minutes. Stir in fontina and season with salt and pepper to taste. Refrigerate until ready to use. (Stuffing will keep in the refrigerator for up to 3 days.)
- Adjust oven rack to middle position and heat oven to 325 degrees. Place turkey smooth side down on cutting board and slice into thickest part, keeping knife ½ inch above cutting board and stopping ½ inch from edge of breast. Open breast like book. Place sheet of plastic wrap over turkey and pound lightly with meat mallet to even ½-inch thickness throughout. Remove plastic and spread filling evenly over turkey, stopping ½ inch from sides. Starting with smaller side nearest you, roll turkey into tight cylinder and tie at 1-inch intervals. Tuck in ends of turkey and loop piece of twine around ends to keep stuffing from falling out.
- Rub turkey with oil and sprinkle evenly with sugar, pepper, and salt. Place on wire rack set in rimmed baking sheet and roast, turning every 30 minutes, until internal temperature registers 160 degrees, about 2 hours. Transfer turkey to cutting board, tent with aluminum foil, and let rest for 15 minutes. Remove twine and slice crosswise ½ inch thick. Serve.
- Once stuffed and tied, turkey breast can be refrigerated for up to 2 days before roasting.
for the filling
for the turkey
to make ahead
Time
3 1/4 hoursYield
Serves 6 to 8Ingredients
Stuffing
Turkey
Test Kitchen Techniques
Ingredients
Stuffing
Turkey
Test Kitchen Techniques
Ingredients
Stuffing
Turkey
Test Kitchen Techniques
Why This Recipe Works
We wanted our stuffed turkey breast to cook evenly, so we butterflied the breast and pounded it to an even thickness. We cooked the stuffed breast in a moderate oven so that it didn’t dry out, and brushed the exterior with oil, salt, pepper, and sugar to keep the meat moist and flavorful. We found bread-based stuffings too bland, so we included full-flavored vegetables, strong cheeses, and lots of herbs in our stuffing recipe.
Before You Begin
Before stuffing the turkey, make sure the stuffing is completely chilled. Some stores only sell boneless turkey breasts with the skin still attached; the skin can be removed easily with a paring knife. This recipe calls for one turkey breast half. Don't buy an entire breast with two lobes of meat; it's too large for this recipe.
Instructions
- Heat oil in large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in spinach, garlic, and lemon zest and cook until fragrant, 30 seconds. Remove from heat and let cool for 10 minutes. Stir in fontina and season with salt and pepper to taste. Refrigerate until ready to use. (Stuffing will keep in the refrigerator for up to 3 days.)
- Adjust oven rack to middle position and heat oven to 325 degrees. Place turkey smooth side down on cutting board and slice into thickest part, keeping knife ½ inch above cutting board and stopping ½ inch from edge of breast. Open breast like book. Place sheet of plastic wrap over turkey and pound lightly with meat mallet to even ½-inch thickness throughout. Remove plastic and spread filling evenly over turkey, stopping ½ inch from sides. Starting with smaller side nearest you, roll turkey into tight cylinder and tie at 1-inch intervals. Tuck in ends of turkey and loop piece of twine around ends to keep stuffing from falling out.
- Rub turkey with oil and sprinkle evenly with sugar, pepper, and salt. Place on wire rack set in rimmed baking sheet and roast, turning every 30 minutes, until internal temperature registers 160 degrees, about 2 hours. Transfer turkey to cutting board, tent with aluminum foil, and let rest for 15 minutes. Remove twine and slice crosswise ½ inch thick. Serve.
- Once stuffed and tied, turkey breast can be refrigerated for up to 2 days before roasting.
for the filling
for the turkey
to make ahead
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