Ham & Herb Stuffed Turkey Breast

0 Reviews

SERVINGS

4-8

PREP TIME

3 hr

TOTAL TIME

3 hr 20 min

GLUTEN FREE

NO

Naturally smoked ham slices add rich, hearty flavor to lean turkey breasts and fresh herbs in this wholesome dinner recipe.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.

This recipe is made with Jones Ham Slices.

6.4oz Ham Slices (635x390)
ingredients
1/4 cup kosher salt
1/4 cup brown sugar
1 wild turkey breast
2 tablespoons minced garlic
1 teaspoon dried rosemary (or fresh)
1/2 teaspoon dried thyme (or fresh)
1/2 teaspoon onion powder
4 tablespoons butter, softened
1 (8 oz) package Jones Dairy Farm Ham Slices
Freshly cracked black pepper
1 tablespoon of olive oil
DIRECTIONS
Preheat oven to 350°F.

Combine 4 cups water with salt and brown sugar and stir until completely dissolved; add a little heat if necessary. If heated, allow brine to cool completely. Add turkey breast to brine and refrigerate for 2-4 hours.

Remove turkey from brine. Cut off as much silver skin as possible—the thin white membrane that covers the front of the breast. Lay breast on large butcher block, cover with plastic wrap and pound with mallet until breast is about 1/2-inch thick, flattening so it is relatively uniform in shape for rolling.

Combine garlic, rosemary, thyme, onion powder and softened butter. Spread mixture evenly over flattened turkey breast. Lay ham slices evenly over breast and carefully roll into a log and secure with kitchen twine. (If too long, cut in half.) Pat rolled turkey with paper towels to dry. Sprinkle with freshly cracked black pepper all over.

Heat oil in large skillet over medium-high heat. When hot, brown turkey on all sides. Transfer to rimmed cookie sheet and finish cooking in oven for 10-15 minutes, or until breast is cooked through, but not overcooked.

Allow to rest for at least 5 minutes. Remove kitchen twine and slice into medallions.

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Ingredients

1/4 cup kosher salt
1/4 cup brown sugar
1 wild turkey breast
2 tablespoons minced garlic
1 teaspoon dried rosemary (or fresh)
1/2 teaspoon dried thyme (or fresh)
1/2 teaspoon onion powder
4 tablespoons butter, softened
1 (8 oz) package Jones Dairy Farm Ham Slices
Freshly cracked black pepper
1 tablespoon of olive oil

Directions

Preheat oven to 350°F.

Combine 4 cups water with salt and brown sugar and stir until completely dissolved; add a little heat if necessary. If heated, allow brine to cool completely. Add turkey breast to brine and refrigerate for 2-4 hours.

Remove turkey from brine. Cut off as much silver skin as possible—the thin white membrane that covers the front of the breast. Lay breast on large butcher block, cover with plastic wrap and pound with mallet until breast is about 1/2-inch thick, flattening so it is relatively uniform in shape for rolling.

Combine garlic, rosemary, thyme, onion powder and softened butter. Spread mixture evenly over flattened turkey breast. Lay ham slices evenly over breast and carefully roll into a log and secure with kitchen twine. (If too long, cut in half.) Pat rolled turkey with paper towels to dry. Sprinkle with freshly cracked black pepper all over.

Heat oil in large skillet over medium-high heat. When hot, brown turkey on all sides. Transfer to rimmed cookie sheet and finish cooking in oven for 10-15 minutes, or until breast is cooked through, but not overcooked.

Allow to rest for at least 5 minutes. Remove kitchen twine and slice into medallions.