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Hasselback Turkey Breast
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Tue Nov 20th, 2018 05:40 pm
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Vargr
Vargr


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Here's the second of wuff's two Thanksgiving turkey recipes.

This is not much, if any, more difficult than roasting a traditional bird. It just needs a little knife work prior to roasting. It makes for a neat presentation though (see the platter surrounded by wuff's Turkey Roulade here: ( http://www.furaffinity.net/full/25545204/ )).
This started with a simple turkey split-breast portion. Wuff trimmed out the extra gristle, bone fragments, and skin. Then used a very sharp knife to cut slits about 3/4 inch apart, almost but not quite all the way through.

The whole thing got seasoned next, making sure to get the spices down into all the slits. Then some extra moist dressing was packed into each slit, and the whole thing brushed with melted butter.

Added a thermometer placed deep in the middle, and roasted at (convection) 350 degrees for a little under 1 hour. And "wha la!!" Fancy turkey with built in stuffing between each portion!

The stuffing kept the thin meat slices nice and moist, and infused its flavor into every bite. The turkey permeated the stuffing with good "in the bird" flavors. And the whole thing (actually, wuff cooked two of them) roasted in under an hour, so stove to table time was remarkably reduced over that of the whole bird.

Vrghr surrounded the white breast meat with his Roulade made of the dark meat (recipe found here: http://www.furaffinity.net/full/25545204/ ), so there was no worry about not satisfying the dark meat fans.

All told, this is a wonderful way to present the bird, and can do so quickly and with easy work for the cook. Vrghr prepared the breasts, wrapped them in industrial cling wrap, and refrigerated them the day before. This made the "turkey day" effort even easier! And what cook wouldn't want that?

No special "molecular techniques" needed for this one. Just a sharp knife and an oven!

Vrghr re-used a previously posted recipe for the stuffing, with a couple minor edits. You can find that recipe here: ( http://www.furaffinity.net/full/15119855/ ). Here are the alterations wuff made to that stuffing recipe:
- Didn't use the nuts
- Substituted ground turkey for the sausage
- Added ~1.5-2 Cups extra turkey stock to the final mix, to make the bread a bit overly-moist. This ensured the turkey wouldn't dry out. Don't worry about the stuffing being too moist after roasting - with that much of it exposed, it dried a bit more than doing it in the bird or a casserole pan.

Here's how to create this dish for yourself!

Note: the recipe below uses 2 split (half) breast portions. That will feed around 8 folks. You can add or remove breasts to fit your guest list.

Ingredients
2 Split breast Turkey portions (often found parted out in markets around holiday time)
Spices: poultry seasoning, seasoned (lowrey's) salt, pepper, granulated garlic
~ 3 TBS butter, melted

1 recipe Vrghr's Stuffing ( http://www.furaffinity.net/full/15119855/ ) altered as per text above

Directions:
Preheat oven (on convection mode) to 350 degrees (325 for non-convection)
Remove extra skin, fat, and bone fragments from the turkey breast
With a sharp knife, cut slits almost but not quite all the way through the breast, every ~3/4 inch

Season the sliced breasts with a light dusting of each of the selected seasonings, making sure to get some into the inside of the slices.

Pack a generous portion of the moist stuffing into each slit. It's okay if a bit spills out the tops.

Brush the entire assembly with melted butter.

Bake for 45-70 minutes, until a thermometer inserted into the middle reads 145-150 degrees.

Remove to serving platter and, using a flexible thin, sharp knife (boning or fish knife works well), slice and plate portions of meat with a layer of stuffing.

Drizzle with a bit of good turkey gravy.

!!DEVOUR!!

Last edited on Tue Nov 20th, 2018 05:43 pm by Vargr



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