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recipe by Bruce Weinstein https://amzn.to/2PjilWY
This recipe’s a fair amount of work, but you’ll end up with a dish worthy of a holiday table. The turkey breast is butterflied, then stuffed with meat and breadcrumbs before being rolled, tied, and braised. The easiest way to butterfly a boneless skinless turkey breast is to have the butcher do it for you. Just ask! To DIY it: Set the breast on a cutting board so that the smoother side that had the skin is facing down. Holding the blade of a large chef’s knife parallel to the cutting board, cut into the thinner side of the meat as if you were cutting into the pages of an open book from the side, working the knife through the meat until about 1 inch remains at the fatter side. Open the breast up like said book, that 1-inch section now like a book’s spine.Inspired by: https://recipes.instantpot.com/recipe/braised-stuffed-turkey-breast/
recipe updated Feb 4, 2020