Stuffed Turkey Breast Martha Stewart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BACON-WRAPPED STUFFED TURKEY BREAST



Bacon-Wrapped Stuffed Turkey Breast image

What's better than turkey with stuffing? Turkey with stuffing wrapped in bacon, of course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 8

1 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
1 teaspoon grated lemon zest
Coarse salt and ground pepper
1 (about 1 3/4 pounds) boneless, skinless turkey breast
4 slices (4 ounces) bacon
1 pound white potatoes, well scrubbed and cut into 1-inch chunks
4 (about 8 ounces) carrots, peeled, halved lengthwise, and cut into 1-inch pieces

Steps:

  • In a small bowl, combine parsley, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice breast almost in half horizontally, leaving it attached on one side. Open like a book; season inside and out with salt and pepper. Stuff turkey (below) with herb mixture; cover with bacon slices, tucking ends under the turkey.
  • Combine potatoes, carrots, and 1/2 cup water in a microwave-safe dish. Place turkey on top. Cover, and cook on high 15 minutes.
  • Stir vegetable mixture; return dish to microwave. Cook, uncovered, until turkey is 160 degrees on an instant-read thermometer (juices should run clear when meat is pierced with a knife) and vegetables are tender, 5 to 10 minutes more. Let turkey rest 5 minutes before slicing crosswise and serving with vegetables.

Nutrition Facts : Calories 313 g, Fat 10 g, Fiber 3 g, Protein 37 g

TURKEY WITH STUFFING



Turkey with Stuffing image

Don't relegate a stuffed bird to Thanksgiving only; this turkey recipe, which roasts over a bed of parsnips, onion, celery, carrots, celeriac, and white turnip, is delicious year-round.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 12

1 fresh whole turkey (20 pounds), giblets (the heart, gizzard, and liver) and neck removed from cavity, rinsed with cool water, and dried with paper towels
1 1/2 cups (3 sticks) plus 4 tablespoons unsalted butter, melted, at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
1 parsnip, peeled and quartered
1 onion, peeled and quartered
2 stalks celery, cut into 4-inch pieces
2 carrots, peeled and cut into 4-inch pieces
1 small head celeriac (about 1 pound), peeled and quartered
1 white turnip, peeled and cut into small wedges
Stuffing

Steps:

  • Remove turkey from refrigerator and let stand for 2 hours at room temperature.
  • Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter-and-wine mixture, and let soak.
  • Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably -- do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Fold neck flap under, and secure with toothpicks. Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Rub turkey all over with the softened butter.
  • In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter-and-wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack.
  • After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter-and-wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook another hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil.
  • After fourth hour of cooking, insert an instant-read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant-read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees.
  • When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes. Make gravy using the vegetables while the turkey rests.

ROASTED ROLLED TURKEY BREAST WITH HERBS



Roasted Rolled Turkey Breast with Herbs image

Add plenty of earthy, citrus flavor to whole turkey breast with fresh flat-leaf parsley, sage, and orange zest. A delicious gravy is made with chicken stock and orange juice for dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

6 tablespoons unsalted butter, softened
Zest of 1 orange
3 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 1/2 tablespoons fresh sage leaves, finely chopped
Coarse salt and freshly ground black pepper
1 boneless, skin-on whole turkey breast, tenderloins removed, about 4 3/4 pounds
2 medium onions, sliced into 1/2-inch rounds
4 medium carrots, halved lengthwise
2 1/4 cups homemade stock or low-sodium canned chicken broth, divided
1/4 cup freshly squeezed orange juice or white wine
1 1/2 tablespoons instant flour, such as Wondra

Steps:

  • Preheat oven to 400 degrees.
  • Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
  • Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
  • Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
  • Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

ROAST TURKEY BREAST



Roast Turkey Breast image

No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between hearty Italian bread for a delicious sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 55m

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground white pepper
1 bone-in, skin-on turkey breast half (about 2 1/2 pounds)

Steps:

  • Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
  • Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)

STUFFED TURKEY BREAST (MARTHA STEWART)



Stuffed Turkey Breast (Martha Stewart) image

This wonderful recipe is from "Martha Stewart's Cooking School" and is delicious any time of the year! It is a bit tedious to assemble, but well worth it! It is very moist and each slice is swirled with stuffing. It makes a beautiful presentation! I first made it for Thanksgiving when I was also serving pork loin and did not want to make a whole turkey. It was a huge hit! I make it with America's Test Kitchen's Classic Bread Stuffing with Sage and Thyme (Recipe # 354309), but you can use your favorite stuffing recipe. A moist stuffing works best! To save time, ask your butcher to bone and butterfly the turkey breast. Make-ahead tip: This can be assembled (through step 2) and refrigerated up to 24 hrs before roasting.

Provided by CindyMarie

Categories     Turkey Breasts

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 5

1 turkey breast half, skin on and deboned (2 1/2 to 3 pounds)
6 tablespoons butter, room temperature
coarse salt
fresh ground pepper
4 -5 cups prepared stuffing

Steps:

  • Heat oven to 400 degrees.
  • Butterfly turkey: Use a slicing knife and your fingers to gently remove skin from breast, reserving skin. Be careful not to tear the skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
  • Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. The amount of stuffing you use will depend on the size of the turkey breast. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals. Rub butter evenly all over cloth.
  • Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
  • Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.

STUFFED TURKEY BREAST WITH APRICOT JAM



Stuffed Turkey Breast with Apricot Jam image

No need to truss. No need to fuss. This elegant boneless roast, stuffed with herbs and sausage, is the perfect way to wow your guests without spending hours in the kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h20m

Number Of Ingredients 9

1 boneless, skin-on turkey breast, 4 pounds
1 cup chopped fresh parsley
1 tablespoon chopped fresh sage
4 teaspoons lemon zest (from 1 lemon)
Coarse salt and ground pepper
3/4 pound sweet Italian sausage meat
6 tablespoons apricot jam, divided, plus more for serving
1/2 cup fresh breadcrumbs
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees. Place turkey skin-side up on a work surface. Using the palms of your hands and keeping skin intact, flatten turkey to an even thickness. Gently slide your fingers under skin to loosen it, creating a pocket.
  • In a small bowl, combine parsley, sage, and zest, and season with salt and pepper. Transfer half the mixture to a separate bowl and add sausage, 4 tablespoons jam, and breadcrumbs. Stir to combine. Spread sausage mixture under skin.
  • Flip turkey over and coat with remaining herb mixture. Fold short sides of breast into middle, flip, and place on a roasting rack set in a roasting pan lined with foil. Rub skin with oil and season with salt and pepper. Cover with foil and roast 1 hour and 30 minutes. Uncover, brush skin with remaining 2 tablespoons jam, and cook until skin is brown and an instant-read thermometer reads 165 degrees, 15 to 20 minutes more. Re-cover with foil if skin begins to get too dark. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with additional jam.

Nutrition Facts : Calories 501 g, Fat 22 g, Fiber 1 g, Protein 58 g, SaturatedFat 6 g

STUFFED TURKEY BREAST



Stuffed Turkey Breast image

This wonderful recipe for stuffed turkey breast is from "Martha Stewart's Cooking School" and makes a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 4

1 boneless turkey breast half (2 1/2 to 3 pounds)
Coarse salt and freshly ground pepper
Sausage and Sour-Cherry Stuffing
6 tablespoons (3/4 stick) unsalted butter, room temperature

Steps:

  • Butterfly turkey: Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
  • Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, then rub butter evenly all over cloth.
  • Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
  • Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.

More about "stuffed turkey breast martha stewart recipes"

HOW TO MAKE MARTHA STEWART'S STUFFED TURKEY BREAST - YOUTUBE
how-to-make-martha-stewarts-stuffed-turkey-breast-youtube image
Web Oct 19, 2022 How to Make Martha Stewart's Stuffed Turkey Breast | Martha's Cooking School | Martha Stewart. For an impressive holiday meal, watch Martha make a simple roast …
From youtube.com
Author Martha Stewart
Views 58.3K
See details


MARTHA STEWART'S UPSIDE-DOWN THANKSGIVING TURKEY
Web Nov 2, 2016 Preheat oven to 425° with rack in lower third of oven. Tuck wings under turkey; tie drumsticks together with a kitchen twine. Trim bread to length of turkey breast (about 9 inches), then...
From today.com
See details


STUFFED TURKEY BREAST - CREME DE LA CRUMB
Web Nov 22, 2021 First, preheat the oven to 400 degrees. Then, prep a small sheet pan or roasting dish with butter, oil, or cooking spray. Place the turkey breast in a Ziplock bag or between two pieces of plastic wrap …
From lecremedelacrumb.com
See details


ROLLED STUFFED TURKEY BREAST - SAVORY EXPERIMENTS
Web Oct 13, 2019 Instructions. Preheat the oven to 350°F. Butterfly the turkey breast horizontally, but not all the way through, like a opening a book. On a cutting board, cover the turkey breast with plastic wrap and tenderize …
From savoryexperiments.com
See details


MARTHA STEWART COOKS FOR CHRISTMAS AFTER CANCELING THANKSGIVING
Web 1 day ago Martha Stewart is no grinch. After canceling Thanksgiving because she was "turkeyed out," the lifestyle mogul, 82, helped prepare a stunning Christmas dinner at her …
From people.com
See details


STUFFED TURKEY BREAST (MARTHA STEWART) RECIPE - RECIPEOFHEALTH
Web 31 Minutes Comments Share this page Print recipe Ingredients: Serving 1 turkey breast half, skin on and deboned (2 1/2 to 3 lb) 6 tbsp butter, room temperature coarse salt …
From recipeofhealth.com
See details


MARTHA STEWART'S PERFECT ROAST TURKEY RECIPE - TODAY
Web Nov 20, 2019 Preparation 1. Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature. 2. Place rack on lowest level in oven.
From today.com
See details


HOW TO MAKE MARTHA STEWART'S STUFFED TURKEY BREAST - YOUTUBE
Web Jul 24, 2023 How to Make Martha Stewart's Stuffed Turkey Breast | Martha's Cooking School | Martha Stewart Lodovico Lambertson 26 videos No views Last updated on Jul …
From youtube.com
See details


HOLIDAY TURKEY BREAST | WE TRIED MARTHA STEWART'S STUFFED
Web Dec 23, 2023 We're sharing our newfound favorite recipe for a Holiday Stuffed Turkey Breast. Inspired by the culinary genius of Martha Stewart, we've put our own spin on ...
From youtube.com
See details


STUFFED TURKEY BREAST RECIPE | EPICURIOUS
Web Jan 26, 2012 Ingredients Serves 6 to 8 1 boneless turkey breast half (2 1/2 to 3 pounds) Coarse salt and freshly ground pepper Sausage and Sour-Cherry Stuffing (page 158) 6 …
From epicurious.com
See details


THE EASIEST STUFFED TURKEY BREAST - LENA'S KITCHEN
Web Oct 27, 2023 Stuffing a turkey breast is as quick and easy as pounding it out, adding the herbed cream cheese, rolling it up, and roasting it until golden brown. Each bite is ultra-juicy, creamy, and herb-infused! Plus, …
From lenaskitchenblog.com
See details


PANCETTA WRAPPED TURKEY ROULADE - MORE.CTV.CA
Web Preheat the oven to 400ºF and line a rimmed baking sheet with a rack. Place one of the turkey breasts onto a large cutting board and, using a sharp knife, cut the breast …
From more.ctv.ca
See details


MARTHA STEWART’S THANKSGIVING TURKEY RECIPE WITH CITRUS AND HERB ...
Web Nov 21, 2023 2 tablespoons coarse salt 1 teaspoon black pepper 1 orange, halved 1 lemon, halved 1 small yellow onion, peeled and quartered 1 head garlic, halved 6 sprigs thyme 2 …
From the-express.com
See details


FESTIVE STUFFED TURKEY BREAST | CANADIAN LIVING
Web You don’t need to cook an entire turkey to enjoy a Thanksgiving meal. Here, spinach, kale, bacon and chicken, along with flavourful herbs and fruits, are stuffed into a turkey …
From canadianliving.com
See details


BEST STUFFED TURKEY BREAST MARTHA STEWART RECIPES
Web Ingredients 1 cup chopped fresh flat-leaf parsley 2 cloves garlic, minced 1 teaspoon grated lemon zest Coarse salt and ground pepper 1 (about 1 3/4 pounds) boneless, skinless …
From alicerecipes.com
See details


HOW TO MAKE MARTHA STEWART'S STUFFED TURKEY BREAST - YAHOO NEWS
Web Oct 18, 2022 For an impressive holiday meal, watch Martha make a simple roast turkey recipe, one that’s good for a holiday crowd if you want to make several of them, or for …
From news.yahoo.com
See details


STUFFED TURKEY BREAST | PUNCHFORK
Web Stuffed Turkey Breast, a gluten free, paleo and keto recipe from Martha Stewart.
From punchfork.com
See details


Related Search