Prep Time
20 Min
Cook Time
90 Min
Serves
4-6
Ingredients
Boneless, Skin on Turkey Breast
Homemade stuffing or prepared boxed stuffing
1 cup Chicken or Turkey Stock
4 oz. Prosciutto
Compound butter
2 sticks Tillamook Extra Creamy Salted Butter
¼ cup assorted herbs such as sage, thyme, parsley and rosemary
Directions
Transfer your prepared stuffing mixture to a large mixing bowl and mix with Tillamook Mozzarella Farmstyle Shreds.
To make the compound butter, transfer ingredients to a food processor and pulse until combined.
Place your turkey breast on a large cutting board, skin side down. Cover with plastic wrap and using a meat mallet, pound out until it is an even ½ an inch thick.
Season the inside with salt, then spread an even layer of the compound butter, followed by an even layer of the stuffing, cheese, and prosciutto, leaving a 1-inch border around the edges. Tightly roll up the turkey breast into a log and secure with butcher's twine. Season the outside with salt and transfer to the fridge uncovered overnight.
Preheat your oven to 350° F. Allow the turkey to sit at room temperature for about 30 minutes to an hour before roasting. Pat dry with a paper towel and coat the outside with a thin layer of compound butter. Transfer to a wire rack-lined sheet tray. Pour the chicken stock into the base of the sheet tray. Transfer to the oven and roast for about an hour to an hour and a half until the internal temp reaches 160° F.
Allow the turkey to rest for at least 10 minutes before slicing and serving.
TIP: Ask your butcher to butterfly your turkey breast for easy layering of ingredients.
