Infamously flavorless turkey breast is transformed to high regard when stuffed with spices, tied up and wrapped in bacon. Here’s how to make this Porchetta-Style Roast Turkey Breast,
- 1 teaspoon fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 ounces pancetta (Italian bacon), chopped
- 4 garlic cloves
- 3 sage leaves
- 1/2 cup parsley leaves
- 1/4 cup coarsely chopped fresh chives
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons finely grated lemon zest
- 1 whole skin-on, bone-in turkey breast, bones removed
- 12 slices bacon
- A spice mill or a mortar and pestle
- Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine. Toss spice mixture and salt in a small bowl; set aside.
- Heat oil in a small skillet over medium.
- Cook pancetta, stirring often, until brown and crisp, 5–8 minutes. Let cool.
- Transfer pancetta and fat in skillet to a food processor, add garlic, and process to a smooth paste.
- Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.
- Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Run your fingers underneath fillets lengthwise to detach. Next, you’re going to butterfly each side of the breast so that the meat is of uniform thickness. Starting on one side and using a thin, sharp blade, position knife about 3″ from neck end (the widest part of the breast) and cut downward into the thickest part of the flesh at a 45° (do not cut all the way through. Open top flap you’ve just created like a book. Fold the fillets you removed at the beginning in half and place in the top and bottom V-shaped gaps between the breasts. The idea is to create a layer of meat of uniform thickness across the entire breast.
- Sprinkle reserved spice mixture all over turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices.
- Roll up turkey breast like a jelly roll to form a log; position seam side down and tuck skin under at each end.
- Loop a length of string around outside edge and tie closed. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don’t tie too tightly or it will bulge when cooked).
- Let rolled turkey sit 2 hours to bring to room temperature.
- Preheat oven to 325°.
- Roast turkey on baking sheet until skin is golden and starting to crisp, 40–45 minutes. Remove from oven and carefully remove strings with kitchen shears.
- Drape with bacon slices, overlapping; tuck ends underneath turkey to secure. Roast until an instant-read thermometer inserted into the thickest part registers 140°, 30–40 minutes.
- Increase oven temperature to 400° and cook until bacon is browned and crisp and thermometer registers 150°, 5–10 minutes longer.
- Transfer to a platter and let rest at least 40 minutes before slicing.
- Serve with pan juices.
- Turkey breast can be rolled 1 day ahead. Chill uncovered on a rimmed baking sheet.
The rich flavors of chicken and goat cheese join forces in this impressive 5-star, low-calorie main dish. Serve with orzo or rice to soak up the shallot-thyme sauce, but keep portions in check to keep this a low-calorie meal.
- 1 cup boiling water
- 1/3 cup sun-dried tomatoes, packed without oil
- 2 teaspoons olive oil, divided
- 1/2 cup chopped shallots, divided
- 1 1/2 teaspoons sugar
- 3 garlic cloves, minced
- 2 1/2 tablespoons balsamic vinegar, divided
- 1/2 cup (2 ounces) crumbled goat cheese
- 2 tablespoons chopped fresh basil
- 3/4 teaspoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon dried thyme
- 2 teaspoons cornstarch
- 2 teaspoons water
- Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
- Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
- Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.
Stuffed chicken breasts are a great way to add flavor and retain moisture in chicken. Use a paring knife to cut the small pocket into the chicken breasts.
This tasty chicken recipe is filled with flavors from the Middle East and comes with a serving of greens built in. Try using mozzarella or provolone cheese for a more mild, kid-friendly dish.
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 tablespoons chopped fresh dill
- 5 ounces baby spinach
- 2 ounces crumbled feta cheese (about 1/2 cup)
- 4 (6-ounce) skinless, boneless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons olive oil
- Heat a large skillet over medium heat.
- Add 1 tablespoon olive oil to pan.
- Add onion; cook 8 minutes, stirring frequently.
- Remove pan from heat; stir in dill, spinach, and feta cheese.
- Cool 10 minutes.
- Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper.
- Heat skillet over medium-high heat.
- Add 1 1/2 teaspoons olive oil to pan.
- Add chicken; cook 4 minutes.
- Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.
Don’t let the low-calorie count fool you, these Greek-inspired spinach- and feta cheese-stuffed pork chops have earned rave reviews from our readers.
- Cooking spray
- 4 garlic cloves, minced and divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 5 sun-dried tomatoes, packed without oil, diced
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
- 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
- 1/2 teaspoon grated lemon rind
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried oregano
- Preheat broiler.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
- Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
- One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
- 2 1/2 to 2 3/4 cups low-sodium chicken broth
- 5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
- 1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
- 1 cup apple cider
- 2 large cloves garlic, minced (about 2 teaspoons)
- 1/2 cup unsweetened dried cranberries
- 1/3 cup chopped pecans
- 3 tablespoons cider vinegar
- 2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
- 2 tablespoons canola oil
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Kitchen twine
- Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.
- Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside.
- Preheat the oven to 375°F.
- Place the cranberries in a small saucepan and cover with water.
- Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside.
- Heat 1 tablespoon of the oil in a large heavy skillet over medium heat.
- Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes.
- Add the garlic and cook another 2 to 3 minutes.
- Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked).
- Cook over low heat for 2 to 3 minutes, then remove from the heat.
- Sprinkle the salt and pepper over both sides of the turkey breast.
- Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides.
- Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.
- Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot.
- Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.
- Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes.
- Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.
- Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes.
- Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste.
- Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices.
- Serve with the gravy on the side in a gravy boat.
Buy skin-on, bone-in thighs at the grocery store and remove the bones yourself—it’s as easy as boning chicken thighs.
For the stuffing
- 3/4 ounces dried porcini mushrooms (about 1/2 cup)
- 1 Tablespoons olive oil
- 1/4 lb. sweet Italian sausage, casings removed (1 link)
- 1 cup finely chopped yellow onion
- 2 teaspoon minced garlic
- 1/2 cup coarsely chopped frozen artichoke hearts (no need to thaw)
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 1/2 cup coarse day-old breadcrumbs
- 1/4 cup freshly grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- 1 large egg, lightly beaten
For the thighs
- 3 turkey thighs (14 to 18 ounces each), boned
- Kosher salt and freshly ground black pepper
- 2 Tablespoons extra-virgin olive oil
Make the stuffing
- Put the porcini in a bowl and cover with boiling water. Soak until soft, about 30 minutes.
- With a slotted spoon, remove the mushrooms from the liquid and chop finely. Save the liquid for another use or discard.
- Heat the olive oil in a heavy-duty 10-inch skillet over medium heat.
- Add the sausage and cook, using the side of a metal spoon or fork to break the meat into small pieces, until browned, about 5 minutes.
- Add the onion and garlic and cook, stirring, until the vegetables are soft and translucent, about 3 minutes.
- Stir in the chopped porcini, artichokes, thyme, and rosemary and cook for 2 minutes more.
- Transfer the sausage mixture to a large bowl and stir in the breadcrumbs and the Parmigiano.
- Season to taste with salt and pepper, and then stir in the egg.
- Spread the mixture on a plate and chill in the freezer for 15 to 20 minutes.
Stuff the turkey thighs
- Position a rack in the center of the oven and heat the oven to 350°F.
- Lightly season the boned thighs with salt and pepper. Spoon 1/2 to 2/3 cup of the stuffing into the empty cavity of one of the turkey thighs and spread the stuffing with the back of a spoon to fill the cavity completely.
- Repeat with the other thighs.
- Roll each thigh into a roughly cylindrical shape.
- Tie each stuffed thigh with 2 to 4 loops of twine to secure. (It’s OK if some of the stuffing pokes out at the ends, because the egg holds the stuffing together.)
- Brush the skin side of the thighs with the olive oil.
- Lay the thighs seam side down in a small roasting pan or heavy-duty rimmed baking sheet and roast for 30 minutes.
- Brush the thighs with the pan drippings and continue to roast until the internal temperature reaches 165°F, 15 to 30 minutes more.
- Remove the strings and transfer the thighs to a warm platter.
- Let rest 10 minutes and then cut into 1/2-inch-thick slices and serve.