Recipe and Photography by Karen Gerard
When you don’t have a full house over the holidays or the time it takes to roast a whole bird, a turkey breast can feed a small gathering with ease.
1 butterflied turkey breast
2 cups Dressed Up Boxed Dressing
6 tbsp butter, softened
Salt and pepper
2 tbsp honey
2 tbsp beer can chicken seasoning
Juice of 1 large orange
1 tsp lemon juice
1 tsp soy sauce
Preheat oven to 400F. Butterfly your turkey breast and cover it in plastic wrap on the cutting board. Flatten the meat with a mallet or rolling pin to expand the surface area. Spread the inside of the breast with 4 tablespoons of the softened butter and then cover with dressing and press into an even surface. Starting from one side, gently roll the meat into a log and use kitchen twine to secure. Spread the remaining softened butter all over the rolled breast and then season with salt and pepper.
Prepare the glaze: Combine all glaze ingredients and bring to a boil in a sauce pan. Remove from heat. Brush the outside of the rolled stuffed breast and then bake on a rack in the center of the oven for 25-30 minutes or until the interior reaches 165F