Stuffed Spring Turkey Breast
One Large Boneless Turkey Breast ( Tenders Removed)
8 oz canned sliced Mushrooms 6 oz Feta Cheese 1/2 Tablespoon Each: Salt, Pepper, garlic powder, thyme 1 Tablespoon Oil 1 Large Beefsteak tomato (sliced thin) 2 Cups Fresh Bread Crumbs (leave some bread on your counter a few days) 1/2 Tablespoon Each: Salt, Pepper, garlic powder, thyme |
If not Boneless, De bone your turkey breast, making sure to remove the tenders and reserve for another use.
Preheat your Oven to 350 lay flesh side down and pat the turkey skin dry, let air dry while you mix the stuffing. drain mushrooms then add to a bowl with the seasonings, oil and Feta cheese. mix well. lay the turkey breast skin side down on a place on a plate or cutting board. season the turkey breast with remaining spices and heap the mushroom mixture on top. use ALL of the stuffing, it may be hard to close the bird but if a bit falls out, it makes crispy goodness in the pan. fold the turkey breast up and around the filling. i find it easiest to start with the top and bottom of the breast, this way you can wrap the larger portions from the sides up and over to better secure the filling. have your butchers twine ready and slide it underneath the breast, wrap over the top and tie snugly. repeat vertically and horizontally until the filling is stable. Place the bird in a roasting pan. sprinkle with some seasoning and all of the bread crumbs. cover with lid and bake in the oven for 30 minutes, remove lid and bake 20 minutes. make sure the bird comes to 165 degrees at the thickest point. if under cooked, leave in the oven and check every 5-10 minutes. if the topping starts to burn, cover the bird and cook that way. |