Not everyone needs or wants to make a large turkey for Thanksgiving. Lots of people just like
the white meat and don't care for the legs or wings. A roasted turkey breast is a great option not
only for Thanksgiving and holidays but for a year-round family meal. And with no bones, it cooks
to juicy perfection in about one hour. With the fruit stuffing and sauce, it's a gourmet dish your
family and friends will give rave reviews.
If you want to make this recipe for only 4 to 5 servings, you can buy half of a turkey breast and
cut the amounts for the stuffing in half. Or buy a whole breast, debone it, and freeze half for
This is a moist and tender turkey breast filled with delicious fruits and nuts.
Start with a boneless turkey breast or you can debone it yourself. Keeping the
skin on during roasting keeps the meat moist. Remove the skin before eating,
for less calories and fat.
1 (5 to 6 pound) whole turkey breast, cut in half through the breastbone
1/3 cup Grand Marnier or orange liqueur
1/4 cup water
2/3 cup dried cranberries
2/3 cup dried apricots, coarsely chopped
1/2 cup whole almonds
2 shallots, minced
4 tablespoons butter, room temperature
Salt and pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
2 cups chicken broth
To butterfly the turkey breast:
Use a chef’s knife and your fingers to remove skin from breast, reserving skin.
Turn the breast over (so the side that had skin is facing down), and lay it flat on
the cutting board. Hold the blade of the knife parallel to the board, about
halfway down. Slice into the thickest portion of the breast, 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.
Pound with a meat mallet until the turkey is of uniform thickness (about 1/2
Warm the Grand Marnier and water in a small saucepan.
Add the cranberries and apricots and set aside for 10 minutes.
Preheat oven to 400° F.
In a food processor, pulse the almonds until coarsely chopped. Add the
soaked fruit (reserve the liquid for later), shallots, butter, salt and pepper, and
parsley. Pulse once or twice just to combine.
Place the turkey breast halves on a cutting board. Divide the fruit stuffing
mixture in half. Spread one portion of the stuffing evenly over each turkey
breast, leaving a 1-inch border. Starting with the short end of each breast, roll
like a jelly roll. Place one piece of the reserved turkey skin on each roll and tie
the roll firmly with twine. Season with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the turkey
roulades, turning occasionally, until golden brown on all sides, about 6 to 7
minutes. Place the roulades on a rack in roasting pan. Pour the chicken broth
over them. Roast, uncovered, until a thermometer inserted in the center of
each registers 160° F., about 1 hour. Transfer the breasts to a cutting board,
and cover loosely with foil, while you make the sauce.
To make the sauce:
In a saucepan, combine 4 tablespoons butter and 4 tablespoons flour over
medium heat. Season with salt and pepper. Stir occasionally until the mixture
begins to turn a light caramel color, about 3 minutes, Add the juices from the
roasting pan and the reserved fruit soaking liquid. Cook until the sauce starts
to thicken, lower heat, and simmer for 1 minute. Add additional chicken broth
if the sauce is thicker than you like. Carve the turkey roulades into 1-inch thick
slices and serve with the sauce.