Mozzarella Stuffed Turkey Breast
Mozzarella Stuffed Turkey Breast is a Caprese-style turkey breast rolled with prosciutto and pesto. Panko bread crumbs give the skin extra crunch.
Calories per serving: 341kcal
Ingredients
~~ -- Breading -- ~~
- 3 (2) Eggs
- 1 cup (125 g) *Flour
- ½ teaspoon (0.5 teaspoon) Salt
- ½ teaspoon (0.5 teaspoon) Pepper, freshly ground
- 1 cup (60 g) Panko bread crumbs
- 1 teaspoon (1 teaspoon) Tuscan Sunset
- 2 tablespoon (2 tablespoon) Parmesan
~~ -- Turkey -- ~~
- 1 (1) Breast of Turkey, boned with skin
- 4 ounces (113.4 g) Italian Prosciutto
- 4 ounce (113.4 g) Fresh mozzarella cheese
- ¼ cup (27.5 g) *Sun-dried tomatoes
3 tablespoon (3 tablespoon) Pesto, Fresh- 2 cups (470 g) Turkey broth
Instructions
- Mise en place
For the Breading
- Put 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
- Turn 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.
- Spread the pieces of proscuitto evenly on the meat all the way to the edge.
- Place the cheese slices on the proscuitto. Eight to ten slices should be enough. Do not extend the cheese all the way to the edge.
- Sprinkle the sun-dried tomatoes over the cheese.
- Roll 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.
- Add 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.
Notes
The amounts of flour, egg, and panko are approximate depending on the size of your turkey breast.
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