Stuffed Roast Turkey Loin
Turkey breast opened like a book, filled with cooked ham, cheese and prunes, roasted over vegetables with white wine. Sliced, it's perfect hot or cold for several days.
- Total
- 85 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- turkey breast2.25 lb
- cooked ham3.5 oz
- soft cheese3.5 oz
- prune2.75 oz
- onion2
- carrot2
- garlic clove2
- white wine0.75 cup
- chicken broth0.75 cup
- thyme1 tsp
- black pepper1 pinch
- olive oil3 tbsp
- salt1 tsp
- kitchen twine1
Method
- 1
Preheat the oven to 190 ºC (375 °F). Open the turkey breast like a book with a sharp knife to make a flat piece of even thickness (or ask the butcher to do it).
- 2
Season the inside, cover with the slices of cooked ham and mild cheese and scatter over the pitted, chopped prunes.
- 3
Roll up the breast tightly and tie it with kitchen twine so it doesn't open. Season and rub the outside with the thyme.
- 4
Brown the roll in a skillet with the olive oil over high heat on all sides, about 6-8 minutes.
- 5
Place the sliced onion and carrot and crushed garlic in a baking dish. Set the turkey on top and pour over the white wine and chicken stock.
- 6
Bake about 50 minutes, basting the meat with its juices every 15 minutes. It's done when the center reaches about 70 ºC (160 °F) or the juices run clear when pierced.
- 7
Remove the turkey and let it rest covered for 10 minutes. Meanwhile, blend the vegetables with the pan juices to make the sauce.
- 8
Remove the twine, slice the loin and serve with the sauce. Store slices in the fridge or freeze them with their sauce.
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