By the way, when I say easier, that assumes we’ve figured out how to carve it significantly better than I demonstrated in the video.
A thinner, more flexible knife would have been much better, as well as just slicing off one section at a time. I may try another one, but before stuffing, I'll go around the outside edge of the breast with a knife, cutting in about an inch, where it attaches to the bone. This would still leave most of the meat attached at the center, and probably make slicing simpler.
I guess we could try using a boneless breast, but I really think the ribcage is important for keeping the meat, if you’ll pardon the expression, moist. If you’ve tried this sans bones, please let me know how it came out. Regardless, since these breasts can really vary in size, be sure to use a thermometer to check doneness. So, whether you do this for regular Thanksgiving, or that new “Little Thanksgiving” everyone is talking about, I really do hope you give this a try soon. Enjoy!
Ingredients for 2 large or 4 smaller portions:
one 2 to 3 pound split turkey breast, bone in, skin on
salt and freshly ground black pepper to taste
1 tablespoon melted butter for brushing on before roasting
For the very basic stuffing:
2 cups small dry bread cubes
1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)
1/2 teaspoon kosher salt
freshly ground black pepper and cayenne to taste
1/2 cup diced onion and 1/2 cup diced celery sautéed in butter until golden
1 cup hot chicken broth, plus more if needed
1 large egg yolk
NOTE: In the video I said to roast at 350 F., to an internal temp of 150 F., but in hindsight, I’m thinking that a 375 F. oven would work better.
For the stuffing, try these recipes, and cook the extra mixture in a pan alongside your Hasselback Turkey Breast.