Do you need an alternative for you to have GF turkey while the rest of your family has a turkey stuffed with wheat? Do you have less people coming to dinner for Thanksgiving this year or do you all only like white meat? If so, try this, it's a great alternative to doing an entire turkey!
I am so naughty, I never took a picture of the "ingredients." Oops, please forgive me! The exact ingredients are shown below in the recipe!
Here we see a boned, butterflied turkey breast that has been rinsed and patted dry with paper towels. I then pounded it as flat as I was able to get it. I put a piece of plastic wrap over the turkey and pounded the daylights out of it with a frying pan (you can also use a meat mallet or a rolling pin). I didn't pound until it was completely flat...I pounded until I was sick of pounding! I have issues with raw meat and sometimes don't enjoy working with it...okay, pretty much always don't like working with it!
Sprinkle your flattened breast (hmmm...) with coarse kosher salt and black pepper.
Cover your turkey breast with already prepared stuffing. This is shown with my Gluten-Free Herb Bread Stuffing.
Roll it up! This is, of course, easier said than done! All sorts of stuffing falls out of the sides, etc. Just do the best you can and cover anything up with some cranberry sauce once it's on the plate!
Tie with cooking twine in 3 or 4 spots, whatever it takes to secure it!
Transfer to a rack on a roasting pan. Rub it all over with butter...yum! Pour about 2 cups of chicken stock in the bottom of the pan. This will help keep it moist while cooking and will be used to baste it.
Bake at 350 degrees. Baste with pan juices every 30 minutes.
After 1 hour rotate the turkey breast.
Bake for a total of 2 hours to 2 hours and 20 minutes, until a meat thermometer inserted into the thickest part registers at least 165 degrees.
Slice and serve!
Totally gluten-free...but trust me...it doesn't taste like it!
Serve with your favorite cranberry sauce (shown with my Cranapple Sauce).
Rolled Turkey Breast
Prep Time: 20 Minutes
Total Time: 2 hours 40 Minutes
Yield: 8-12 Servings
1, 5 lb. Boned, Butterflied Turkey Breast
1 Recipe of Ready to Bake Stuffing
1/4 cup Butter
2 cups Chicken Stock
Salt & Pepper to Taste
Preheat oven to 350 degrees.
Rinse the turkey breast and pat dry with paper towels. Place skin side down on a work surface. Place plastic wrap over the turkey breast and pound until flat with a mallet, rolling pin or frying pan. Remove plastic wrap.
Sprinkle with coarse kosher salt and pepper. Place stuffing on top of turkey breast. Roll the turkey breast as tightly as possible. Tie in 3-4 places with cooking twine. Rub butter all over the outside of the turkey breast.
Place rolled turkey breast onto the rack of a roasting pan. Pour 2 cups of chicken stock into the bottom of the pan. Bake at 350 degrees. Baste with pan juices every 30 minutes. After 1 hour, rotate the turkey breast halfway. Bake for a total of 2 hours to 2 hours and 20 minutes, until meat thermometer inserted into the thickest part registers at least 165 degrees.
Gently cut into slices, carefully keeping the stuffing intact in the turkey. Serve with your favorite cranberry sauce and enjoy!