The heat is on, the final trips to the market are here for holiday cooking. Christmas is here and New Years is on its way. May I recommend something fabulous? This Thanksgiving I was not in the mood to cook a full bird. We prefer the white breast meat, so I went with that. Just that. A nice 3 pound organic Turkey breast. It is simple to season and it is delicious!
Were talking moist, tender and full of flavor. My family devoured it. This turkey is great for leftovers & the lunch box. It is easy to handle, with minimal cleanup and waste. The presentation when it is sliced and plated is really nice too. All around I would say the turkey breast was a winner at our Thanksgiving table. It could be a winner at your holiday dinner too!
A few things I learned along the way and some helpful sites to refer back to.
- Make sure you have a meat thermometer.
- Pay attention to cooking times as a general guide, but make sure you test the internal temperature.
- Your cooked turkey breast should read 165˚F in the center when cooked through.
- Be mindful while cooking, undercooked is dangerous and wrong. Overcooked is too dry. Juices should run clear when turkey is cooked through.
- Turkey is high in protein and low in fat. Great for mini-meals throughout the day.
To learn more about roasting times and procedures click the following links:
- Turkey is a good source of vitamin B and trace minerals.
- Selenium is a mineral found in turkey, it helps boost our antioxidant defense system. Selenium aids in healthy thyroid function and is a good immunity booster!
To learn more about turkey health benefits click the following links:
- 3 pounds Organic Butterflied Boneless Turkey Breast, trim any visible fat, remove skin and flatten breast to about 3/4 inches.
- 15 ounces fat free Ricotta
- 1/2 Cup frozen Chopped Spinach, thawed and squeeze out excess water
- 1/2 Cup Pomegranate Arils (seeds)
- 1 Cup Fresh Italian Parsley Finely Chopped
- Pinch of: Garlic Salt, Black Pepper, Smoked Paprika
- Preheat oven to 325 F, with rack in the center of oven. Place turkey breast between two sheets of plastic wrap and pound with a meat mallet until 3/4 inch thickness is achieved. Season both sides of breast with garlic salt, pepper and smoked paprika.
- In a bowl combine ricotta, chopped spinach, pomegranate, parsley, sprinkle in some pepper, garlic salt and smoked paprika to taste. Lay pounded breast flat and spread ricotta mixture on top, leave about 1 1/2" to 2" bare on the sides. Roll turkey and ricotta mix up. Tie in a few areas with kitchen string to keep it all together. Place stuffed turkey breast in a shallow baking dish.
- Bake in oven for pre-determined time. Ours baked for about 1 hour 45 minutes. Start testing when time is getting close to the end. Remove turkey breast from oven and let it rest about 10 minutes on a cutting board. Slice into 1 1/2" slices. Top with some homemade cranberry sauce.
- If you want to trim off the fat and skin after cooking that is OK too. The fat and skin left on during cooking will add more flavor and keep the turkey moist. I took the skin off prior to cooking and the texture was still awesome. Probably the moistest turkey we have ever had.
We had many meals using this turkey after our Thanksgiving feast. My favorite is the open faced turkey sandwich. I toasted a slice of Ezekiel bread and layered it with a smear of mashed sweet potatoes, cranberry sauce, turkey and a slice of cheese. I broiled it in the toaster until the cheese was melted and lightly browned. I sprinkled more of my favorite smoked paprika over the top.
Serve with these MarlaMeridith.com Recipes
Turkey Recipe Links