Corn Bread Stuffed Turkey Breast with A Spice Crust
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|Unsalted butter||2 Teaspoon|
|Onion||1 Medium, chopped|
|Shallot||1 Large, chopped|
|Corn bread stuffing mix||2 Cup (32 tbs) (cube style)|
|Reduced sodium chicken broth||2⁄3 Cup (10.67 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh thyme/1/4 teaspoon dried thyme||1 Teaspoon|
|For turkey breast|
|Boneless turkey breast/6 pounds bone in turkey breasts||4 1⁄2 Pound|
|Olive oil||2 Teaspoon|
|Canned reduced sodium chicken broth||14 1⁄2 Ounce (1 can)|
|Apricot preserves||6 1⁄3 Tablespoon (1/3 cup plus 1 tablespoon)|
|Dry white wine||1⁄4 Cup (4 tbs)|
1. Preheat the oven to 325°F. To prepare the spice crust, combine the chili powder, cumin, thyme, and salt in a small bowl. Set aside.
2. To prepare the stuffing, melt the butter in a medium skillet over medium heat. Add 2/3 cup of the onion and the shallot; cook until lightly browned, 5-6 minutes. Combine the onion mixture with the stuffing mix, hot broth, egg white, parsley, thyme, and salt in a large bowl, tossing until evenly moistened.
3. To assemble the turkey breast, cut five 20-inch pieces of kitchen twine. On a work surface, arrange the breast skin-side down.With a sharp knife, cut horizontally along the tenderloins, opening them up so that the meat can lie flat. Turn the breast over and slip your fingers under the skin to loosen it. Sprinkle 1 teaspoon of the spice mixture under the skin, spreading over the breast.Turn the breast over and spread the stuffing mixture over the surface of the meat, leaving a 1-inch border. Roll the breast up lengthwise around the filling. (Don't worry about creating a spiral of filling the meat is too dense to roll easily. Instead, aim for a rounded "roast" with the stuffing tucked inside.) One at a time, slip each piece of twine under the breast and tie securely. Close the open ends with small skewers.
4. Toss the remaining onion with 1 teaspoon of the oil in the center of a shallow roasting pan. Place the stuffed breast seam-side down on top of the onion. Brush the breast with the remaining 1 teaspoon oil; sprinkle the top and sides with the remaining spice mix. Roast 1 1/2 hours. Pour 1/2 cup of the broth over the turkey; cover with a loose tent of foil. Roast, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 30-45 minutes. Remove from the oven and transfer to a cutting board.
5. In a microwavable cup measure, heat 1/3 cup of the apricot preserves on High until melted, 10-20 seconds. Pour over the turkey; cover with a loose tent of foil and let rest 20 minutes.
6. Meanwhile, to prepare the gravy, whisk the cornstarch into the remaining broth in a small bowl. Add to the drippings in the turkey-roasting pan, along with the wine and the remaining 1 tablespoon apricot preserves; place on the stove and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 minutes.