1 turkey breast- 3-5 pounds
Costco has a 3 ½ pound packaged turkey (this is what I used for the class) or about 5 pounds, skin on, boned, and butter flied (ask the butcher if he would cut it for you, Vons meat dept. is very helpful)
1/3 cup butter, softened
2 cup water, you may need additional
Salt and freshly ground pepper
Stuffing- your choice (I used the raisin stuffing at the class)
Rinse turkey, and. place it on a flat surface, skin side up and gently separate turkey skin from breast meat, being careful not to tear the skin. Once the skin is removed set aside. Flip turkey over, and lay flat. If turkey is not an even thickness, cover with plastic wrap, and gently pound with a rolling pin. Sprinkle with salt and pepper. Spread stuffing evenly on turkey, then starting on the short side, tightly roll up turkey. Center reserved skin on turkey roll, and smooth it around the meat. Again, sprinkle with salt and pepper. Wrap entire turkey roll in cheesecloth, securing both ends with cooking string. Tie additional string around roll in 3 or 4 places, spacing evenly. Rub with 4 tablespoons butter.
Place turkey in a baking dish or roasting pan and pour water in baking sheet. Bake at 375 basting if needed halfway through and brushing with remaining 2 tablespoons butter, until stuffing registers 165 degrees on an meat thermometer, about 2 hours. Let turkey sit for 30 minutes. Remove cheesecloth and cut into slices.
Costco has a 3 ½ pound packaged turkey (this is what I used for the class) or about 5 pounds, skin on, boned, and butter flied (ask the butcher if he would cut it for you, Vons meat dept. is very helpful)
1/3 cup butter, softened
2 cup water, you may need additional
Salt and freshly ground pepper
Stuffing- your choice (I used the raisin stuffing at the class)
Rinse turkey, and. place it on a flat surface, skin side up and gently separate turkey skin from breast meat, being careful not to tear the skin. Once the skin is removed set aside. Flip turkey over, and lay flat. If turkey is not an even thickness, cover with plastic wrap, and gently pound with a rolling pin. Sprinkle with salt and pepper. Spread stuffing evenly on turkey, then starting on the short side, tightly roll up turkey. Center reserved skin on turkey roll, and smooth it around the meat. Again, sprinkle with salt and pepper. Wrap entire turkey roll in cheesecloth, securing both ends with cooking string. Tie additional string around roll in 3 or 4 places, spacing evenly. Rub with 4 tablespoons butter.
Place turkey in a baking dish or roasting pan and pour water in baking sheet. Bake at 375 basting if needed halfway through and brushing with remaining 2 tablespoons butter, until stuffing registers 165 degrees on an meat thermometer, about 2 hours. Let turkey sit for 30 minutes. Remove cheesecloth and cut into slices.
Wrapping the turkey
Lay out the cheese cloth and string. If you use the packets I have, you just open the cloth until you find the string and that is the appropriate size for the turkey. If you do not, you will need to pre-cut the cheese cloth and string before beginning. (18x18 inch square cloth, three-20 inch and two-10 inch in length pieces of string). Once the turkey has been rolled you gentle pick it up and set it onto the center of the cheese cloth. Bring the sides of the cloth up around to the turkey and begin by twisting the cloth at the ends and using one of the 10 inch strings to tie it closed. Put the 20 inch string in 3 positions around the middle and the last 10 inch string at the other end.
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