Ingredients:
- For the Turkey: 1 boneless, skin-on turkey breast, about 3-3.5 lb (1.4-1.6 kg)
- For the Turkey: 1 tsp kosher salt (5 g)
- For the Turkey: 1/2 tsp freshly ground black pepper (1 g)
- For the Turkey: 2 tbsp olive oil or melted unsalted butter (30 ml / 28 g) for rubbing
- For the Stuffing: 8 oz (225 g) bulk pork sausage (mild or hot; can substitute chicken or turkey sausage)
- For the Stuffing: 2 tbsp unsalted butter (28 g)
- For the Stuffing: 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- For the Stuffing: 2 celery stalks, finely diced (about 100 g)
- For the Stuffing: 1 medium apple, peeled, cored and diced (optional) (about 150 g)
- For the Stuffing: 2 garlic cloves, minced
- For the Stuffing: 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
- For the Stuffing: 1 tbsp fresh thyme leaves (or 1 tsp dried)
- For the Stuffing: 1/4 cup fresh parsley, chopped (about 15 g)
- For the Stuffing: 1 1/2 cups day-old breadcrumbs or panko (about 150 g)
- For the Stuffing: 1 large egg, lightly beaten
- For the Stuffing: 1/3 to 1/2 cup low-sodium chicken or turkey stock (80-120 ml) to moisten
- For the Stuffing: 1 tsp kosher salt (5 g) and 1/2 tsp black pepper (1 g) for seasoning
- For the Pan Gravy (optional): 1/2 cup dry white wine (120 ml) or additional stock
- For the Pan Gravy (optional): 1 to 1 1/2 cups turkey or chicken stock (240-360 ml)
- For the Pan Gravy (optional): 1 tbsp unsalted butter (14 g)
- For the Pan Gravy (optional): 1 tsp all-purpose flour (5 g) or 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
- Garnish/Finish (optional): Zest of 1 lemon
- Garnish/Finish (optional): Chopped parsley
Instructions:
- Make the stuffing: Brown the sausage in a skillet over medium heat, breaking it up and cooking through; drain excess fat if heavy. Add butter to the skillet and sauté the onion and celery until translucent, about 4-6 minutes. Add the apple (if using) and garlic and cook 1-2 minutes more. Stir in sage, thyme and parsley, then remove from heat and combine with breadcrumbs, beaten egg and 1/3 cup (80 ml) stock; add more stock as needed so the mixture is moist but not soupy. Season with 1 tsp kosher salt and 1/2 tsp black pepper; let cool slightly.
- Prepare the turkey breast: Pat the turkey dry with paper towels and place skin-side down on a cutting board. Using a sharp knife, make a horizontal cut through the thickest part to open the breast like a book, leaving about 1/2 inch attached to create a butterflied piece. Cover with plastic wrap and gently pound to an even thickness of about 1/2 inch (12 mm), taking care not to tear the skin.
- Assemble and roll: Season the meat side lightly with salt and pepper. Spread the cooled stuffing in an even layer, leaving a 1-inch border around the edges. Starting from one long side, roll the breast tightly into a log with the skin on the outside, tucking ends under. Tie the roll at 1 to 1.5 inch (2.5-4 cm) intervals with butcher's twine and secure any loose skin with toothpicks as needed. Optionally chill the roll for 20-30 minutes to firm the shape before roasting.
- Roast: Preheat the oven to 375°F (190°C). Rub the exterior with olive oil or melted butter and season with remaining salt and pepper. Optionally sear the roll seam-side down in a hot skillet 2-3 minutes to brown the skin, then transfer to a rack in a roasting pan. Roast until the thickest part of the roll (center of stuffing and meat) reaches 165°F (74°C) on an instant-read thermometer; for a 3-3.5 lb (1.4-1.6 kg) breast expect about 60-75 minutes, begin testing at 55-60 minutes. Tent loosely with foil if skin browns too quickly.
- Rest and slice: Transfer the roast to a cutting board and rest, tented, for 15 minutes to allow juices to redistribute and carryover cooking to finish. Remove twine, then slice into 1/2 to 3/4 inch (1-2 cm) rounds so each portion includes stuffing and turkey. Juices should run clear and internal temperature should read 165°F (74°C).
- Make the pan gravy (while roast rests): Place the roasting pan over medium heat or pour drippings into a saucepan. Add white wine to deglaze, scraping browned bits, and reduce by half. Add stock and simmer until reduced to desired consistency, about 5-8 minutes. Whisk in butter and a dusting of flour or a cornstarch slurry to thicken if desired; season to taste. Strain if a smooth gravy is preferred and finish with lemon zest or chopped parsley if using.