How to roll a turkey breast

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When a whole bird is just too much—time and effort, as well as size—there is a quicker, simpler way: what's known in French cuisine as a roulade. Using a boneless turkey breast, butterflied and flattened, you can serve a beautiful spiral of juicy meat and herb-flecked stuffing that cooks in an hour and is a cinch to carve. Here, the turkey braises in thyme-infused apple cider, creating the basis for a savory sweet-tart gravy that gives the dish an elegant finish.

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You still get an impressive looking centrepiece for the table and the delicious taste of the very best turkey. The breast is filleted from the carcass and then tied into an elegant looking roll. With the skin retained on the joint it will be perfect for roasting in the oven, delivering an attractive golden finish.

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I really, really love Fall. I love the crispness in the air, the changing leaves and the cooler, darker weather with the promise of the holidays and then shortly after, spring. Mostly though, I love cooking in the fall.

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Don't pound the turkey breast meat too hard; it is delicate and can tear. After spreading the spinach mixture and rolling the turkey, secure it with twine. Heat a large saucepan over medium-high heat.

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Savoury stuffing rolled inside a tender turkey breast. Easy and ready in 2 hours! I partnered with Canadian Turkey to bring you this delicious Stuffed Turkey Breast Roll recipe, and was compensated for my time, but the recipe, all thoughts and opinions are my own as always.

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Stuffed Turkey Breast filled with Italian bread, dried cranberries, shallots, celery, pine nuts, and sausage is great for smaller Thanksgiving gatherings. Are you in Thanksgiving menu planning mode already? Our Thanksgiving menu stays pretty much the same year after year.

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A turkey breast, stuffed and rolled, will feed about six people perfectly, and makes a really beautiful centrepiece on the Christmas table. Put the turkey breast skin-side down on a chopping board and cut down the centre, opening it out like a book, making sure both sides are still attached. Then cut each side to butterfly the meat out, again making sure the pieces remain attached. Put into a large resealable sandwich bag, or non-metallic container.

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Recipe by: CupcakeSparkles This had such a great flavor. And it was pretty easy to make.

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