Hasselback Turkey - Sliced & Stuffed Roast Turkey Breast Recipe
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Date: 2019-07-25
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Comments and reviews: 9
MakeupLove05
Ok so I tried this yesterday I used two boneless breasts. Heres how it went, One of them I was happy about. It was holding together decently but I still had to use twine to hold it together. The other breast I bought was completely falling apart so it was difficult to do what I wanted there. Skewers and twine was my go-to. Taste- amazing. I made sure to keep my stuffing extra moist as well as add some butter in each pocket. Then drizzled melted butter over it all before putting in the oven. It was a hit. Everyone loved it. It was definitely a piece of cake slicing this, and I feel like you can serve more with a boneless breast, but maybe just be aware this its going to be tricky to keep this together. Thanks for the amazing recipe. Cant wait to do this every year
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Ok so I tried this yesterday I used two boneless breasts. Heres how it went, One of them I was happy about. It was holding together decently but I still had to use twine to hold it together. The other breast I bought was completely falling apart so it was difficult to do what I wanted there. Skewers and twine was my go-to. Taste- amazing. I made sure to keep my stuffing extra moist as well as add some butter in each pocket. Then drizzled melted butter over it all before putting in the oven. It was a hit. Everyone loved it. It was definitely a piece of cake slicing this, and I feel like you can serve more with a boneless breast, but maybe just be aware this its going to be tricky to keep this together. Thanks for the amazing recipe. Cant wait to do this every year
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ckrtom2
Cool method and I'll try for Thanksgiving if I can actually find a reasonably priced BONE-IN SKIN ON turkey breast The stuffing intermingled with the meat also made for a nice presentation. However, in that vein, you ruined everything with that bed of greens. Rosemary sprigs to fancy it up? Bwah I would've rather seen the breast on a nice platter with some Autumnal colored stuff. I also wouldn't have shown the very sloppy cutting. Why do that? We all know nobody's perfect, chef. You don't have to prove it though.
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Cool method and I'll try for Thanksgiving if I can actually find a reasonably priced BONE-IN SKIN ON turkey breast The stuffing intermingled with the meat also made for a nice presentation. However, in that vein, you ruined everything with that bed of greens. Rosemary sprigs to fancy it up? Bwah I would've rather seen the breast on a nice platter with some Autumnal colored stuff. I also wouldn't have shown the very sloppy cutting. Why do that? We all know nobody's perfect, chef. You don't have to prove it though.
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Jennifer Hofmann
I'm thankful for Chef John and this incredible recipe. I made it as shown, and it was crispy, delicious, and moistmoistmoist It was infinitely better hydrated than any whole Thanksgiving turkey I've ever had. I bought a double breast and while separating, I actually filleted them by accident. However, I'm happy to report that it all held together when I didn't cut all the way through. Thanks for the inspiration and the laughs
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I'm thankful for Chef John and this incredible recipe. I made it as shown, and it was crispy, delicious, and moistmoistmoist It was infinitely better hydrated than any whole Thanksgiving turkey I've ever had. I bought a double breast and while separating, I actually filleted them by accident. However, I'm happy to report that it all held together when I didn't cut all the way through. Thanks for the inspiration and the laughs
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yannie1012
Chef John is was wondering if it would be a better idea to take the skin off and roast it separately into a crispy sheet then serve shards of it with the breast? I quite like the idea of crispy skin but like you said with so much stuffing around it'll be hard to get it to brown and since you've cut slits into it the skin isn't going to protect the flesh from drying out (you've got the stuffing to rehydrate it.
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Chef John is was wondering if it would be a better idea to take the skin off and roast it separately into a crispy sheet then serve shards of it with the breast? I quite like the idea of crispy skin but like you said with so much stuffing around it'll be hard to get it to brown and since you've cut slits into it the skin isn't going to protect the flesh from drying out (you've got the stuffing to rehydrate it.
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dradeel
Looks delicious I will try something like this with the turkey breast for thanksgiving. Looks like a really nice portioned alternative for two people. Potato mash is also a good idea for side. Not something we'd normally use in Norway. I sadly can't eat any of the stuffing, but that's fine, I'll compensate by using some of the stuffing vegetables in whatever gravy I'll be making. :)
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Looks delicious I will try something like this with the turkey breast for thanksgiving. Looks like a really nice portioned alternative for two people. Potato mash is also a good idea for side. Not something we'd normally use in Norway. I sadly can't eat any of the stuffing, but that's fine, I'll compensate by using some of the stuffing vegetables in whatever gravy I'll be making. :)
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SerpentLight213
Im 29 and technically a millennial even though I dont see it. Never had an issue with the word moist though being a guy it can bring up an inappropriate thought. Anyways I liked that little bit of honesty from Chef John. The whole world doesnt need to change to accommodate a few or more than a few sensitive or overly (abusively and sometimes wrongfully so) pc people
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Im 29 and technically a millennial even though I dont see it. Never had an issue with the word moist though being a guy it can bring up an inappropriate thought. Anyways I liked that little bit of honesty from Chef John. The whole world doesnt need to change to accommodate a few or more than a few sensitive or overly (abusively and sometimes wrongfully so) pc people
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sbkarmen sbk
Well after taking a turkey to a giant thanksgiving day party only to have my turkey eaten and devoured by guests my family and I were left craving thanksgiving dinner still and was actually thinking of roasting a turkey Breast only this recipe is a great idea and something I was considering. Thank you chef John
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Well after taking a turkey to a giant thanksgiving day party only to have my turkey eaten and devoured by guests my family and I were left craving thanksgiving dinner still and was actually thinking of roasting a turkey Breast only this recipe is a great idea and something I was considering. Thank you chef John
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Jodi
Wait. is 'moist' still a thing people complain about? I thought that died years ago. Plus I never met a millennial that hated it only my middle aged mother and the mom from Dead Like Me. Now if Chef John made a video where he said slough slough slough I think my face would melt Ark of the Covenant style.
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Wait. is 'moist' still a thing people complain about? I thought that died years ago. Plus I never met a millennial that hated it only my middle aged mother and the mom from Dead Like Me. Now if Chef John made a video where he said slough slough slough I think my face would melt Ark of the Covenant style.
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TheCausalParadox
Crazy idea, but would the technique work if you did the hasselback cuts lengthwise? That way when you go to carve you can first remove the breast from the bone without the whole thing falling apart, then proceed with the traditional cuts against the grain.
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Crazy idea, but would the technique work if you did the hasselback cuts lengthwise? That way when you go to carve you can first remove the breast from the bone without the whole thing falling apart, then proceed with the traditional cuts against the grain.
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