and cranberry sauce...
So we put some turkey,
and cranberry sauce,
all up in your turkey,
Totally Festive Stuffed Turkey Breast!
Cooking turkey is fun. Most folks only do it once or twice a year. I do it a lot more than that because, I sell turkey, but also, I like turkey. It's the least foul of all the fowls and because turkeys have great big breasticies, there are many things you can do with them. Like, for example, play LA plastic surgeon and stuff 'em up!
1. Gather around some company. Turkeys get lonely, you should always plan a feast when cooking up turkey meat. You'll need some starches, some sweets, some green stuff. Get it all together.
2. Tenderly lay out your breast and prepare it for the sacrifice.
3. Splay out the breast. Lay you knife flat, leaving about 5mm on the bottom, and cut it open into one big sheet.
4. Now prepare the sweet, sweet edible silicon replacement that we will use to pump this breast up. In a blender, throw in some of our stuffing mix, some olive oil, and about a half can of cranberry sauce.
5. You may need to force it all down into the blender to get it all chopped up, but it should then look like this...not tasty looking at this point.
6. Now, lovingly spread it all over that breast. As always, whenever touching meat, this is a good time to whistle. It calms the meat and makes for less awkwardness should someone walk in on you.
7. Roll it all back up, not too tight, you don't want your stuffing to be forced out. Then gently slide some kebab skewers through the roll to hold it all together. Finally, rub a bit more olive oil and spice (Almighty Spice) on the top.
8. At this point, the breast is ready for some hot, hot lovin'! It needs heat, about 180ºC worth, for an hour or two. After the first few months at least, man cannot live by breast alone. Thus pick out a few side dishes and make them all supplicate themselves to the heat source of your choice. In this case, a Roaster Oven.
9. There are many ways to tell if your feast is ready. But pop-up timers are an easy one, and it just so happens that we offer them for sale.
The timer will look like this:
10. Next, let the breast rest. It's worked hard and needs some time to recover. no less than 10 minutes, 20 - 30 is better. This will allow the juices to re-align themselves, much like impotent dictatorships following the Cold War. However in you kitchen, you'll be able to reign in the blood-loss and the waiting makes for a more succulent breast.
11. Carve it on up! If you've done well, or even if you've only done it half-ass, you will be rewarded with a spirally, meaty, masterpiece.
12. This really was not that much work, it didn't cost much either, so to overcome your guilt, you should serve this on some sort of big wooden plank raised up off the floor. There should be fire, captured on a stick, plates and utensils that peasants can wash later, and plenty of God's inebrious nectar straight from the bottle.
Of course, if you've done everything to perfection, dirty little street urchins will invade you house and try and steal your turkey. Really bad "Yo Mama" jokes will usually drive them away...
Happy Turkey Hunting!
The next time I make this I might do a couple things differently:
- Rub a bit of salt on the breast once it is all spayed out. This will extract some protein and make it all stick together a bit better. A bit of pounding with a meat mallet would do the same thing.
- It would probably be better to turn the bread portion of the stuffing into crumbs and then mix in the liquid. This would make it a little dryer so it sucks up more of the turkey juices.
- I'd drink more wine. I've never seen a recipe that couldn't be improved by the cook drinking more wine.