Mozzarella Stuffed Turkey Breast is a Caprese-style turkey breast rolled with prosciutto and pesto. Panko bread crumbs give the skin an extra crunch. Make a change this holiday season.
This is part of our series on Six Methods of Cooking a Perfect Turkey.
This rolled turkey breast stuffed with mozzarella is a take on Caprese, which is fresh mozzarella, fresh tomato, and basil. Here, we have added Proscuitto, and are using sun-dried tomatoes and freshly made pesto. It’s a feast for the eyes and the stomach.
This breast of turkey is part of a whole turkey that I deboned myself. I saved the wings, legs, thighs, and back for another day. Of course, you can buy a breast at the supermarket if you wish. Try to get one with skin on it so you can put pesto under the skin.
Proscuitto Makes it Special
I used Italian prosciutto as part of the stuffing. Prosciutto is Italian uncooked, unsmoked, and dry-cured ham. Prosciutto is usually served thinly sliced. If you cannot find prosciutto, feel free to use very thinly sliced ham.
Fresh mozzarella is an essential ingredient in Caprese salad. We love it on pizza. You can find it pre-sliced or slice it yourself. You are likely not to use the entire pound of cheese, so you can save the rest either for a salad or put on pizza. Do not substitute fresh mozzarella with any other kind of cheese as it just won’t be the same.
Doing the Rolling
Use toothpicks to make keep the roll together until you secure it with butcher’s twine. The boned turkey breast should be in landscape mode, and you will roll it from the right-hand side to the left. Try to roll it as tightly as possible.
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~~ — Breading — ~~
- 3 Eggs
- 1 cup Flour
- ½ teaspoon Salt
- ½ teaspoon Pepper, freshly ground
- 1 cup Panko bread crumbs
- 1 teaspoon Tuscan Sunset
- 2 tablespoon Parmesan
For the Breading
- 3 Eggs, 1 cup Flour, 1/2 teaspoon Salt, 1/2 teaspoon Pepper, 1 cup Panko bread crumbs, 1 teaspoon Tuscan Sunset, 2 tablespoon ParmesanPut eggs in one tray, flour, salt and pepper in the second tray, and bread crumbs, seasoning and parmesan in the third try. Set the trays aside.
Preparing the Turkey
- 1 Breast of TurkeyTurn the turkey skin-side down. Cover the meat with plastic wrap and using a meat hammer, hammer it until it is all relatively even height. Remove the wrap.
- 4 ounces Italian ProsciuttoSpread the pieces of proscuitto evenly on the meat all the way to the edge.
- 4 ounce Fresh mozzarella cheesePlace the cheese slices on the proscuitto. Eight to ten slices should be enough. Do not extend the cheese all the way to the edge.
- 1/4 cup Sun-dried tomatoesSprinkle the sun-dried tomatoes over the cheese.
- 3 tablespoon PestoRoll the turkey via the short side. Secure it with toothpicks.
- If you turkey breast has skin, pull the skin over the roll. Carefully hold the skin back and spread the pesto on the flesh then put the skin over it. If your turkey breast does not have skin, skip this step.
- Now, using butcher's twine, secure the roll first lengthwise then widthwise. Be careful to tuck the ends in well so the cheese does not come out during roasting.
- When the roll is secure, put it in the tray of flour and cover all the sides thoroughly. You will have to roll it several times to get all the nooks and crannies.
- Roll in the egg next, again doing it several times so the turkey is completely covered in egg.
- Next roll in the breadcrumbs several times to make sure all areas are covered.
- Put the roll on a rack in your roasting pan. Put the turkey roll in the refrigerator to rest for at least an hour.
- 2 cups Turkey brothAdd broth to the bottom of the pan and roast the turkey at 325 until it reaches 160 on an instant-read thermometer. Turn the heat to 350 tor the last 10 minutes.
- Remove the turkey from the oven and let it rest for about 20 minutes before slicing.
- Before serving, make sure to carefully remove the twine and any remaining toothpicks.