Recipe courtesy of Bobby Deen
Episode: Pump it Up!
Orange and Shallot Stuffed Turkey Breast
Total:
14 hr 20 min
Active:
45 min
Yield:
8 to 10 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
14 hr 20 min
Active:
45 min
Yield:
8 to 10 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Paula Deen's House Seasoning:
  • 1 cup salt
  • 1/4 cup garlic powder
  • 1/4 cup black pepper
Marinade:
  • 2 tablespoons chopped fresh sage
  • 1 1/2 tablespoons olive oil
  • 4 shallots, finely chopped 
  • 3 cloves garlic, finely chopped 
  • 1 orange, juice and zest of
  • One 2-pound boneless, skin-on turkey breast, butterflied 
Stuffing:
  • 5 slices fruit-and-nut bread, such as raisin-walnut or date-pecan, cubed
  • 4 scallions, roughly chopped 
  • 1 egg, beaten 
  • 3 tablespoons maple syrup 
  • 2 tablespoons chopped fresh sage
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon unsalted butter, melted and cooled 
  • Salt and freshly ground black pepper 
  • Canola oil spray 

Directions

Special equipment: Butcher's Twine

For the house seasoning: Mix together the salt, garlic powder and pepper and store in an airtight container for up to 6 months.

For the marinade: Combine the sage, olive oil, shallots, garlic, orange juice and zest and 2 teaspoons of the House Seasoning in a large zip-lock bag. Seal the bag and shake to mix. Add the turkey breast, re-seal and marinate overnight in the refrigerator.

For the stuffing: Add the bread, scallions, egg, maple syrup, sage, olive oil, melted butter and salt and pepper to a large mixing bowl. Mix well.

Preheat the oven to 475 degrees F.

Lay the turkey breast skin-side down on a clean cutting board. Spread the stuffing over the center of the breast. Roll the breast around the stuffing and tie with butcher's twine at 1-inch intervals. Transfer to a foil-lined baking sheet and spray the entire breast with canola oil. Bake for 15 minutes, reduce the heat to 400 degrees F and continue baking until an instant read thermometer inserted into the stuffing registers 180 degrees F, about 1 hour.

Rest for 10 minutes before carving.

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