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Turkey Breast, Braised (M, TNT)
Source: Self (inspired by Sara Moulton)
Serves: 14

6-1/2 lbs. (approximately) turkey breast, split and boned
Salt and freshly ground pepper
1/2 pound sliced kosher turkey or beef pastrami
2 to 4 tablespoons olive oil
6 cups chicken stock
Bouquet garni (a cheesecloth bag containing fresh thyme, rosemary, and sage, sold as "poultry herbs")
Spinach And Mushroom Stuffing, (click here for recipe)
Balsamic Reduction, (click here for recipe)

With a sharp boning knife, remove and reserve the fillets (tenderloins) from the underside of the breast. Remove and discard any tendons, sinew, or silverskin. Butterfly the thickest part of the breast so it is all approximately the same thickness.

On a double thickness of cheesecloth, arrange the turkey breast skin side down with a long side facing you. Sprinkle it with salt and pepper.

Smooth 1/4 (about 1 cup) the Spinach and Mushroom Stuffing over the turkey breast, leaving a 1" border. Cover the stuffing with a layer of the pastrami. Cover the pastrami with another cup of stuffing. Halve the fillets and wrap each half with a piece of pastrami. Lay the wrapped fillets side by side, with the ends touching, on top of the stuffing.

Beginning with the long side of the breast nearest you, roll it carefully away from you into a cylinder. Fold the cheesecloth over to enclose it and twist the ends, maintaining the cylinder shape. Tie the ends securely with string. Repeat with the remaining breast.

Preheat the oven to 350°F. Pat the turkey rolls dry. In a roasting pan, heat the olive oil over moderate heat until hot and in it brown the turkey, in the cheesecloth, about 2 minutes per side. Add 6 cups stock and bouquet garni to roasting pan.

Braise the turkey, covered tightly with foil, in the middle of the oven, basting occasionally for 1 to 1-1/2 hours, or until the internal temperature is 165 °F and its juices run clear when the breast is pricked with a skewer.

The turkey can be made 1 day ahead up to this point and kept refrigerated, covered, in the cooking liquid. To reheat, bring to a boil over moderately high heat, baste, and heat, covered, in a preheated 350° F. oven, basting frequently, for 1 hour.

Transfer the turkey to a rack, cover with foil and let rest for 5 to 10 minutes. Unwrap it. Remove skin. Reserve the braising liquid and strain for optional use in sauce. Slice and serve with Balsamic Reduction.

Poster's Notes:
In my column in today's paper I give a recipe for Braised Stuffed Turkey with Spinach and Exotic Mushroom Stuffing served with a Balamic Reduction. The presentation is fabulous!

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A