Stuffed Hasselback Turkey Breast

Chef John's stuffed Hasselback turkey breast is quicker than a whole bird. This recipe relies on typical stuffing ingredients to nestle into the sliced breast.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 1003 Calories

Ingredients

• 1 tablespoon butter
• salt and freshly ground black pepper to taste
• 1 cup hot chicken broth
• 1 pinch cayenne pepper, or to taste
• 1 large egg yolk
• 1 tablespoon Melted butter for brushing
• 2 cups small dry bread cubes
• 1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)
• 1 pinch ground pepper, or to taste
• 1 (2 1/2 to 3 pound) turkey breast half (with bones and skin)
• 0.5 teaspoon kosher salt
• 0.5 cup diced onion
• 0.5 cup diced celery

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

Step 2

Melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until golden brown, about 6 minutes. Transfer to a bowl.

Step 3

Add bread cubes, poultry seasoning, salt, and black pepper to onion mixture. Stir in chicken broth until thoroughly combined; rest to allow broth to absorb into the stuffing, about 15 minutes. Stir in egg yolk until evenly incorporated.

Step 4

Slice turkey breast crosswise down to the bone (do not cut through the bone) in 3/4-inch slices. Divide stuffing mixture among spaces between the slices. Place turkey breast on the prepared baking sheet. Brush with 1 tablespoon melted butter.

Step 5

Roast in the preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near but not touching the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.