This delicious recipe is our kitchen director's secret tactic for keeping turkey's breast meat from drying out.
- 1 full turkey breast, skin-on
- Kosher salt and freshly ground pepper
- 2-3 cups prepared Bread Stuffing
- 2 tbsp. canola oil
- 4 tbsp. unsalted butter, melted
Place the whole, turkey breast skin side down between 2 pieces of plastic wrap. Pound breast to a 1⁄2" thickness. Discard plastic wrap. Season breast all over with salt and pepper to taste. Arrange breast so that long sides are parallel to you.
Mound stuffing along center of breast, from short end to short end. Fold one long end of the breast over stuffing; roll forward to make a tight cylinder; tuck in ends. Tie breast with kitchen twine at 1" intervals to secure.
Heat oven to 375°. Heat oil in a 12" ovenproof skillet over medium-high heat. Brown turkey on all sides, about 12 minutes. Transfer skillet to oven; cook, basting with butter, until an instant-read thermometer reads 155°, about 45 minutes. Transfer turkey to a cutting board, tent with foil, and let rest for 20 minutes. Remove twine; slice.
_**Correction: Nov. 11, 2011. An earlier version of this recipe called for 1 12 lb. turkey breast, which was incorrect. Use the full skin-on breast from a 12 lb. turkey, which you can have a butcher cut for you. _