Garlic and herb–stuffed turkey breast

5
3
3
SmartPoints® value per serving
Total Time
50 min
Prep
7 min
Cook
43 min
Serves
4
Difficulty
Easy
Fresh Italianate herbs and garlic fill this super-flavorful turkey breast that's our lighter version of classic Italian braciole. Typical braciole includes cheese and is made with flank steak, so we've Americanized the stuffed meat roll. It's great for entertaining, makes a deliciously decadent weekend dinner, and you should even think Thanksgiving when it comes to this ready-in-under-an-hour turkey, too. You can make this delicious, herb-stuffed breast to celebrate the holidays at home if you're not cooking for a crowd. Served it the traditional turkey sides or a simple green salad studded with dried cranberries. This is a turkey recipe you'll likely want to make again and again, all year 'round.

Ingredients

Rosemary

1 Tbsp, fresh, chopped

Raw sage

oz, fresh, chopped (about 2 teaspoons)

Fresh parsley

2 tsp, fresh, chopped

Olive oil

1 Tbsp, extra-virgin

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless turkey breast

1½ pound(s)

Garlic clove(s)

3 medium clove(s), minced

Reduced-sodium chicken broth

1 cup(s)

White wine

1 cup(s)

Garlic clove(s)

3 medium clove(s), whole

Bay leaf

1 leaf/leaves

Instructions

  1. Combine rosemary, sage, parsley, 2 teaspoons of oil, the salt, and pepper in a small bowl. With a long, thin knife, split turkey in half horizontally without cutting all the way through. Open turkey like a book. Cover with plastic wrap and lightly pound to flatten slightly. Spread half the herb mixture and the minced garlic over the turkey. Roll up tightly from one long side. Tie with string at 1-inch intervals. Rub remaining herb mixture over the rolled breast.
  2. Heat remaining 1 teaspoon oil in a large nonstick Dutch oven over medium-high heat. Add turkey and cook, about 8 minutes. Add broth, wine, whole garlic cloves, and bay leaf; bring to a boil. Reduce heat and simmer, covered, about 35 minutes. Transfer to cutting board. Let stand 10 minutes; cut into 8 slices.
  3. Bring liquid in pot to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half, about 6 minutes. Discard garlic cloves and bay leaf. Serve with turkey. Yields 2 turkey slices and 2 tablespoons sauce per serving.