Sage and cranberry stuffed turkey breast 11/26/08
1 cup of fresh cranberries
1 cup of whole toasted pecans
1/4 cup of fresh sage leaves
1/2 cup of brown sugar
1 cup of honey
2 tablespoons of garlic salt
1 stick of butter softened
1 teaspoon of cayenne pepper
1 teaspoon of ground black pepper
1 large skin-on (thawed or fresh) turkey breast
1 cup of apple juice
In a food processor combine cranberries, pecans, sage leaves and brown sugar.
Cut a slit along the side of the breast going in about three inches and one inch from the bottom to one inch from the top. Stuff cranberry mixture
into breast. Using butchers twine, tie off turkey breast in three different spots to seal in stuffing.
Rub softened butter over the skin side of the turkey breast. Combine garlic salt, cayenne and black pepper. Drizzle honey over the turkey breast and sprinkle seasoning
mixture over the honey.
Place a rack in a deep roaster pan, pour apple juice in the bottom of the pan. Place turkey breast on rack and bake in a 350-degree oven until the thickest part of the breast is 160 degrees.
Remove from oven and let rest of 10 minutes. Slice and serve.
Recipe serves 6.