Stuffed Turkey Breast With Cranberry Glaze
|Boneless turkey breast half||4 Pound (1 Piece)|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Unsalted butter||2 Tablespoon|
|Onion||1 Medium, diced|
|Shallots||3 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Diced french bread||3 Cup (48 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Toasted pecans||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme||1⁄2 Teaspoon|
|Chopped fresh rosemary||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Cranberry glaze||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Butterfly the turkey breast, leaving skin on, by cutting halfway through and opening up.
Then pound it slightly with a mallet to even the shape.
Season with salt and pepper and set aside.
To make the dressing, soak the dried cranberries in the red wine for 30 minutes or until soft and plump.
In a large skillet over medium-high heat, cook the onions, shallots and garlic in the butter for 2 to 3 minutes.
Add the plumped cranberries and wine, and cook for 3 to 4 minutes or until all the liquid has evaporated.
In a large bowl toss the bread with the sauteed onion mixture and add enough chicken broth to soften the bread.
Add the egg, pecans, thyme, rosemary, and salt and pepper to taste; mix well.
Set dressing aside in the refrigerator to cool completely.
Spread the stuffing over the turkey and roll up; tie with kitchen twine.
Brush with Cranberry Glaze once before rotating, and again half-way through the rotating.
Rotate the turkey roll on the spit rods for 1 hour or until the internal temperature reaches 155 to 160 degrees.
Let stand for 10 minutes before carving into generous slices.