Servings: 4 or 2 with leftovers
A boneless turkey breast stuffed with sweet, nutty flavors is perfect for Sunday dinner or even special enough for a small Thanksgiving or Christmas dinner. If you buy a boneless half turkey breast, it will probably be skinless. You may see bone-in, skin-on breasts as well; either ask your butcher to bone it for you, or bone it yourself.
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Try a fruity white with crisp acidity such as a Pinot Gris. The A to Z Pinot Gris or the Elk Cove Pinot Gris, both from Oregon, are good options.
I combined this recipe with the one on Martha Stewart's website. After stuffing & rolling I wrapped it in cheesecloth and spread butter all over it. Tied it up and baked in the oven at 400. Done in 45 minutes. Huge hit!! Delicious and pretty!
The other reviewers are right about the Marsala glaze, it really makes the dish. But one thing I noticed was that cooking down the Marsala really concentrates it, bringing out every nuance in the wine--so make sure you use a good quality wine. As far as the stuffing and the cooking method, probably the best roast turkey recipe I've ever tried.
I don't usually like turkey but this was amazing. Very easy to make and looks really elegant when served. Will make again!
The marsala glaze totally made this dish, all of the guests raved about the hint of sweetness that it provided. Mind you, it didn't smell all that good while reducing, but it turned out great. Suggestion is to make the turkey ahead as it was quite time consuming for me to butterfly it, stuff it, and wrap it and I'm glad I got it all out of the way before company arrived
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