ROLLED TURKEY BREAST RECIPES

Steps:

• 1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
• 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
• 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
• 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
• 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.
• 1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
• 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
• 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
• 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
• 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.

Steps:

• Preheat your oven to 350 degrees F.
• For the dressing: Melt 4 tablespoons of the butter in a large Dutch oven over medium-high heat until it starts to bubble and smoke. Add the onions and celery to the pan and sweat until softened, 1 to 2 minutes. Add the thyme, bread cubes and poultry seasoning to the pan, folding and stirring to toast the bread and bloom the seasoning, 3 to 4 minutes. The bread should start to brown and smell amazing. Turn off the heat, drizzle in about half of the stock and fold to combine. Drizzle in more stock as needed to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, dot with the remaining 2 tablespoons butter. Cover the pan with the lid and bake in the oven for about 20 minutes. Uncover, then cook for an additional 10 minutes. Remove from the oven and let cool to room temperature.
• For the stuffed turkey breast: Butterfly the turkey breast into a 1-inch-thick sheet, opening it up like a tri-fold book. Place the butterflied turkey breast skin-side down on your work surface, drizzle with olive oil and heavily sprinkle with salt, pepper and poultry seasoning. Spoon about half of the dressing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around.
• Roll the turkey into a long tight cylinder, making sure to end up with the skin on the outside. Tie the roll with butcher twine 2 inches between each knot and trim any excess twine. Sprinkle well with salt and pepper.
• Heat a cast-iron pan large enough to fit the roll over high heat. Add the oil to the pan. Brown the roll well on all sides. Before placing the pan in the oven, insert a very large metal skewer, like the kind used at a churrasco, through the length of the turkey roll. This will help conduct the heat and cook the turkey evenly on the inside. Place in the oven to roast until it reaches an internal temperature of 155 degrees F, 30 to 40 minutes.
• Cook the extra stuffing in a buttered baking dish and bake along with the turkey.
• Allow the turkey to rest for 10 minutes before removing the strings. Slice into 1/2-inch-thick slices.
• For the gravy: Carefully put the hot turkey pan back over medium-high heat with a dry towel or oven mitt. Toss in the butter and shallots and cook until light brown and fragrant, 2 to 3 minutes. Toss in the flour as you scrape the pan bits. Work the flour into the pan for about another minute to make a rough roux. Pour in the cold chicken broth and demi while stirring rapidly to work the roux and stock together. Bring to a boil, then reduce to a simmer. Season with the soy sauce, salt and pepper. Taste and adjust if necessary. Finish by stirring in the heavy cream.
• Shingle the turkey slices on a platter and top with the gravy. Garnish with the chopped parsley. Serve the extra stuffing alongside if desired.