Apple Stuffed Turkey Breast Roast Recipes

APPLE-STUFFED TURKEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• If necessary, unbind legs of turkey. Rinse and dry turkey with paper towels. Place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan.
• Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. Remove lid in last 20 minutes of roasting if needed to brown skin. Use pan drippings for gravy, if desired.

APPLE STUFFED TURKEY BREAST ROAST

Steps:

• To Prepare Stuffing: Sauté onion and celery in butter for 2 to 3 minutes.
• Add apple and seasonings and sauté 1 to 2 minutes longer.
• Remove from heat and add to bread cubes.
• Moisten with turkey or chicken stock and set aside to cool.
• To Prepare Turkey Breast: Pre-heat the Oven at 350°F.
• Place turkey breast flat on a cutting surface and slice through meat with knife parallel to cutting board. Leave last inch intact and open up turkey breast like a book.
• Cover turkey with plastic wrap and pound to even thickness with a meat mallet.
• Spoon stuffing onto one side of the breast.
• Fold other side over and secure with skewers or toothpicks along cut edge.
• Place in greased roasting pan.
• Combine apple juice with melted butter.
• Brush over turkey.
• Tent turkey breast with foil and bake at 350 F for 40 minutes.
• Uncover and baste with remaining apple mixture.
• Bake 30 to 40 minutes longer or until juices run clear.
• Remove from oven and let sit 5 minutes before slicing.
• To Prepare Sauce: Combine turkey or chicken stock with cornstarch and add to drippings.
• Stir and cook until thick and clear.
• Spoon sauce over thick slices of stuffed turkey breast.
• Served with mashed potatoes and vegetables.

ROASTED TURKEY BREAST WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter a 13" x 9" baking dish.
• Sprinkle the turkey with salt and pepper and half of the sage.
• In a large skillet, melt the butter over high heat.
• Brown the turkey for 2 minutes per side or until golden.
• Remove the pan from the heat and transfer the turkey to the prepared baking dish.
• Let the pan cool slightly.
• Bake the turkey in the oven for 25 minutes.
• Meanwhile, return the pan to medium heat.
• Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes, until the onion is softened.
• Add the apples and cook, stirring, for 2 minutes, until the apples start to soften.
• Whisk the flour into the milk and stock, then stir into the pan.
• Bring to a boil, then reduce the heat and simmer, stirring, for 3 minutes or until slightly thickened.
• Stir the lemon juice into the sauce and season to taste with salt and pepper.
• Pour over the turkey in the dish.
• Bake for 20 minutes longer or until the turkey is no longer pink inside and meat thermometer registers 170 degrees F.
• Let the turkey stand for 5 minutes before slicing.

TURKEY APPLE STUFFING

Steps:

• In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper. , Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

APPLE & HERB ROASTED TURKEY

Steps:

• Preheat oven to 325°. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks., Place breast side up on a rack in a roasting pan. Place apple, onion and celery in turkey cavity. Brush turkey with butter., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; brush with apple jelly. Tent with foil and let stand 15 minutes before removing toothpicks and carving.

TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING

Steps:

• Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
• Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
• Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
• Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
• Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.