Stuffed Turkey Breast with Cranberry Butter
Ingredients
- Ingredients
- 100 grams dried Cranberry
- 1 turkey breast (bonelss and with skin, 1,2 kg)
- salt
- freshly ground peppers
- 250 grams day-old white bread
- 150 milliliters milk
- 1 bunch parsley
- 1 garlic clove
- 1 shallot
- 2 Tbsps olive oil
- 1 egg
- 250 grams room temperature butter
- 20 grams clarified butter
- 100 milliliters dry white wine
- 200 milliliters Chicken broth
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Soak the cranberries in warm water. Rinse the turkey breast, pat dry and cut a pocket lengthwise. Season the pocket with salt and pepper.
Cut the white bread into small cubes, pour hot milk over bread in a bowl and let soak.
Rinse the parsley, shake dry and finely chop the leaves. Peel the garlic and the shallots, chop finely and cook in a pan with hot oil until translucent. Mix in half of parsley and allow to cool.
Pour the egg and the parsley mixture into the white bread and knead everything until smooth. Season with salt and pepper and stuff into turkey pocket. Roll turkey and wrap tightly with kitchen twine.
Drain the cranberries well and chop coarsely. Mix together with the remaining parsley and the butter.
Cut a little pocket between the skin and the meat. Slip some of the butter under the skin and briefly sear the turkey breast on all sides in clarified butter in a roasting pan. Pour in the wine and the broth and rost in preheated oven for 1-1 1/4 hours until done.
Remove the turkey breast, let rest briefly and cut into slices on a board. Serve with the remaining cranberry butter.
