Stuffed and Rolled Turkey Breast

Heads up for planning: The turkey needs to be seasoned a day before roasting. When you buy the turkey breast, ask the butcher to butterfly it (split it nearly in half) for you.

Total Time:
Prep:
Cook:
Level: Moderate
Serves: 6
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Ingredients

  • 1½ tsp. fennel seeds
  • 2 tsp. coarse salt
  • 1 tsp. orange zest
  • 1 boneless, skinless turkey breast, butterflied
  • ¼ c. whole wheat panko bread crumbs
  • ¼ tsp. red pepper flakes
  • 3 tbsp. extra-virgin olive oil
  • 1 small fennel bulb, cut into ¼-inch dice
  • 1 shallot, minced
  • 1 small apple, cut into ⅓-inch dice
  • 1 tbsp. chopped rosemary

Directions

  1. Chop ½ tsp of the fennel seeds. Combine with 1¼ tsp of the salt and the zest. Rub both sides of turkey with salt mixture. Refrigerate in a gallon-size plastic food-storage bag overnight.
  2. Heat oven to 400°F. Let turkey breast come to room temperature 20 min. before stuffing.
  3. Toast panko in a 12-inch ovenproof straight-sided pan over medium heat, stirring, until golden brown. Transfer to a bowl. Add remaining tsp fennel seeds, the red pepper flakes, and ¼ tsp salt.
  4. Add 1 Tbsp oil to same pan over medium-high heat. Add fennel, shallot, apple, rosemary, and remaining ½ tsp salt. Sauté until fennel softens, about 5 min. Toss in panko to combine. Set stuffing aside. Wipe out pan and reserve.
  5. Place butterflied turkey, open, in front of you. Spread fennel stuffing evenly on top. Roll up turkey breast, holding firmly and keeping stuffing inside. Tie with twine in 4 spots about 2 inches apart.
  6. Add remaining 2 Tbsp oil to reserved pan and heat over medium-high heat. Sear turkey breast on all sides until golden brown, about 3 min per side.
  7. Roast in pan (or transfer to a rimmed baking sheet) in oven until an instant-read thermometer inserted into thickest part reads 155°F, about 40 min. Let stand for 15 min before slicing.

399 cal, 10 g fat (2 g saturated), 64 g protein, 9 g carb, 4 g sugar, 2 g fiber, 867 mg sodium, 167 mg cholesterol per serving

This story originally appeared in the December 2015 issue of Dr. Oz The Good Life.

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