Roast Turkey Breast with Traditional Stuffing is perfect if you're a Thanksgiving novice, have picky eaters or are doing a small-scale Thanksgiving.
Boneless Turkey Breast Half Herb-seasoned Stuffing Cubes Chicken Broth Unsalted Butter All-purpose Flour Celery Stalks Canola oil Seasoning
Brine the turkey. Cook onion and celery in butter for 5-6 minutes. Add chicken broth and bring to a boil. Add the stuffing cubes. Turn the heat off, and let stand 5-10 minutes.
Remove turkey from brine. Cut three shallow slits on each side. Gently pound it with a rolling pin to flatten it out more. Season.
Place 2 cups of filling over the opened breast. Fold the breast over and secure with butcher’s twine. Place in roasting pan and smear with butter. Roast for about 90 minutes.
Place remaining stuffing in oven. Transfer turkey to a platter and tent with aluminum foil and let rest for 10-15 minutes.
Pour browned butter drippings in a saucepan. Whisk in butter and flour. Pour in broth and bring to a boil. Reduce heat and cook until thickened. Season.
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