My husband, like many other folks I know, is only interested in the white meat from his Thanksgiving bird. Fortunately for him, it’s easy to find whole or boneless turkey breasts at most supermarkets, which is the perfect solution — particularly as we find ourselves spending more and more holidays away from our families, so it doesn’t make sense to make an entire turkey just for the two of us. But there’s a reason I liked being on leg-and-thigh duty: my major problem with white meat is that its low fat content can mean dry tasteless turkey. And just as my husband can’t stomach dark meat, I can’t stand an arid, stringy turkey breast.
I found the fix to this issue on the shelves at my local grocery store: canned chestnut puree. Prepared much the same way as a traditional stuffing, with the puree taking the role of the bread, it keeps the breast meat wonderfully moist while imparting a delicate, savory flavor to the bird. While traditional stuffing seems to absorb the juices from its host, this roulade filling helps to seal them in. Using a butterflied boneless turkey breast also cuts down on cooking time, making this a great Thanksgiving recipe if you don’t have half a day to devote to your main dish.