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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 2 hrs 20 mins Servings: 8 how002a-med110615.jpg
Ingredients Ingredient Checklist 1 boneless, skin-on turkey breast, 4 pounds 1 cup chopped fresh parsley 1 tablespoon chopped fresh sage 4 teaspoons lemon zest (from 1 lemon) Coarse salt and ground pepper 3/4 pound sweet Italian sausage meat 6 tablespoons apricot jam, divided, plus more for serving 1/2 cup fresh breadcrumbs 1 tablespoon olive oil
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 2 hrs 20 mins Servings: 8 how002a-med110615.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 2 hrs 20 mins Servings: 8
Recipe Summary
prep: 15 mins total: 2 hrs 20 mins
Servings: 8
prep: 15 mins
total: 2 hrs 20 mins
prep:
15 mins
total:
2 hrs 20 mins
Servings: 8
8
how002a-med110615.jpg
how002a-med110615.jpg
Ingredients
Ingredients
- 1 boneless, skin-on turkey breast, 4 pounds 1 cup chopped fresh parsley 1 tablespoon chopped fresh sage 4 teaspoons lemon zest (from 1 lemon) Coarse salt and ground pepper 3/4 pound sweet Italian sausage meat 6 tablespoons apricot jam, divided, plus more for serving 1/2 cup fresh breadcrumbs 1 tablespoon olive oil
Directions
Preheat oven to 400 degrees. Place turkey skin-side up on a work surface. Using the palms of your hands and keeping skin intact, flatten turkey to an even thickness. Gently slide your fingers under skin to loosen it, creating a pocket.
In a small bowl, combine parsley, sage, and zest, and season with salt and pepper. Transfer half the mixture to a separate bowl and add sausage, 4 tablespoons jam, and breadcrumbs. Stir to combine. Spread sausage mixture under skin.
Flip turkey over and coat with remaining herb mixture. Fold short sides of breast into middle, flip, and place on a roasting rack set in a roasting pan lined with foil. Rub skin with oil and season with salt and pepper. Cover with foil and roast 1 hour and 30 minutes. Uncover, brush skin with remaining 2 tablespoons jam, and cook until skin is brown and an instant-read thermometer reads 165 degrees, 15 to 20 minutes more. Re-cover with foil if skin begins to get too dark. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with additional jam.
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All Reviews for Stuffed Turkey Breast with Apricot Jam
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Turkey Breast with Apricot Jam
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
