To make Tom Douglas’s scrumptious Dried Apricot & Date Stuffed Turkey Breast, you’ll need a boneless turkey breast half. In the supermarket, you might see more than one turkey breast option. Some markets carry skinless, boneless turkey breast halves—these will work fine for this recipe and require no extra prep work. You’ll probably also see bone-in, skinon turkey breasts (whole or split), which you can ask the butcher to bone, or you can do it yourself, as shown below. This technique, similar to boning a chicken breast, is simple to master, and we think the extra effort is worth it because we got slightly moister and tastier results with a skin-on breast.
If you buy a whole breast, as shown here, you’ll end up with two turkey breast halves, so you can freeze one for later.