Turkey Breast Stuffed with Mushrooms, Bacon and Cranberries

Let’s start this by saying, this isn’t the prettiest thing I’ve made. You’re seeing the second go of this recipe – the first time it was perfect. And it was pretty. I almost wasn’t going to share this because this turkey breast wasn’t as pretty as the first one – but hey. Let’s learn from my mistakes!

So, because of #quarantine, this Thanksgiving is looking a little different. There is basically no reason to make a whole turkey, so a turkey breast is a great alternative! You could even roast some turkey legs, too, if you want the dark meat.

But what happened with this turkey breast? I ended up with a boneless turkey breast – mistake number one. Go for the one with the bone. This guy came to me in a few pieces and ended up not giving me enough surface area for a good roll.

You’ll need to de-bone and butterfly your turkey breast – but really, ain’t no thang! I used this tutorial to learn how to do it and it’s perfect. The key is a sharp knife. (Really, a sharp knife is always the key.)

Then you have to pound the breast into a thin piece. If you leave it too thick you’ll end up with a turkey breast looking like mine – without a nice roll of filling!

So let’s recap – secrets to a great stuffed turkey breast:

• Bone in turkey breast, that you’ll butterfly with a sharp knife
• Pounding the crap out of the turkey breast, to get a nice 1″-ish thick piece