skinnymixer’s Roast Turkey Breast with Cranberry Pistachio Stuffing will be the star of Christmas Dinner this year!
We wanted to include something a little bit fancy but VERY achievable to cook for our SkinnyChristmas.
This Roast Turkey Breast with Cranberry Pistachio Stuffing has been cooked and cooked and cooked in the Skinnymixer HQ Kitchen until it was perfected! This is honestly one recipe that belongs in a cookbook, as we spent weeks getting it just right.
Juicy turkey, delicious gluten-free stuffing and seasoned with a delicious roast spice rub from Hollywood AKA Grant Neal. This recipe pairs perfectly with our Cranberry Sauce.
My mum said the stuffing is PERFECT and she is a VERY tough stuffing critic LOL!
This recipe may look long and complicated, but it really isn’t. I recommend brining and rolling it on Christmas Eve, then pop it in the fridge for Christmas day. Just remember to bring it to room temp and season it prior to roasting.
Where to buy Turkey Breast
- We use 1 turkey breast butterflied (approx. 2) to make this recipe, you may be able to order this in with your local butcher – you may have some stuffing leftover, feel free to bake as stuffing balls.
- Some butchers will only offer deboned whole turkey buffs – you can use it for this recipe.
Rolling the Turkey Breast with Stuffing
Skinnymixer's Roast Turkey Breast with Cranberry & Pistachio Stuffing
Print Pin RateServings: 15
Calories: 107kcal
Equipment
- butchers twine or butchers elastic cooking ties
Ingredients
- 1 turkey breast / Buffe (boned) - approx 2kg, butterflied and boned
Brine
- 1000 g water
- 50 g sea salt flakes
- 10 g brown sugar or coconut sugar - omit for low carb
Seasoning
- 1 tsp sweet paprika
- 1 tsp dried sage leaves
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried thyme leaves
- 1/2 tsp salt
- 1/4 tsp ground white pepper
Stuffing
- 250 g cauliflower florets
- 100 g rindless shortcut bacon - roughly chopped
- 80 g leek - white part only, roughly chopped
- 20 g butter or olive oil
- 10 g chicken stock concentrate
- 1 egg - optional
- 40 g dried cranberries - omit for low carb
- 30 g pistachios - replace with macadamias for low carb, omit for nut free
Instructions
Brining the turkey
- Add brine ingredients to the mixer bowl. Cook for 5 min/100℃/speed 1/MC on. Cool liquid before using on raw meat.
- If the turkey breast is whole, place turkey skin side down and slice down the centre halfway through the meat, turn the knife 90 degrees and horizontally leaving about 1.5cm of the meat remaining. Repeat this slice on the other side of the centre cut. This will allow you to butterfly out the breast. Place between two cling wrap sheets and use a meat tenderiser (flat side) to tenderise the meat. The end result should be a rectangular sheet of meat approximately 1.5-2cm deep.
- Place turkey in a large deep tray and pour over cooled brine, leave covered in the fridge for 2-6 hr. Remove from fridge about 30 min before using to allow it to come to room temp.
Making the Stuffing
- Preheat BBQ, smoker or fan-forced oven to 200℃. Line a large metal baking tray with baking paper.
- Add seasoning ingredients to a dry mixer bowl. Blend for 10 sec/speed 9/MC on. Set aside.
- Without washing the bowl, add cranberries and pistachios. Chop for 10 secs/speed 6/MC on. Set aside
- Without washing the bowl, add cauliflower florets and chop for 15-20 sec/speed 5/reverse/MC on or until no large chunks remain.
- Arrange cauliflower lined baking tray. Bake for 15 min, stirring every 5 min - until dry but not burnt. When done, place on bench to cool.
- In the mean time, add bacon and leek to mixer bowl. Chop for 10 sec/speed 4/MC on or until no large chunks remain. Scrape mixer bowl down.
- Add butter and chicken stock concentrate and cook for 15 min/100℃/speed 1/MC on.
- When bacon and leek are done cooking and the cauliflower has cooled slightly – add reserved cranberries & pistachios and cauliflower and 1/2 of the reserved seasoning mixture to mixer bowl and combine for 10 sec/speed 4/MC on. Set aside to cool.
Assembly & Cooking
- Set BBQ, smoker or fan-forced oven to 160℃.
- Remove and pat dry turkey, lay it skin side down. Spread stuffing mixture evenly over meat, stopping about 2 cm from the edges. Roll into a scroll - this can be easier to do using cling wrap and remove once rolled. Using Butchers elastic ties place one every 2 cm along the roll and one the full length of the roll to hold it in place while cooking. Alternatively use the butchers twine technique in the Porchetta video below.
- Once wrapped use a sharp skewer or pointed knife and poke a series of holes across the skin of the turkey, this allows the fat to render during the cooking process. Brush with olive oil and sprinkle remaining seasoning over the roll.
- Place on a rack over a tray and cook in the oven for 1 hr.
- Carefully transfer the turkey to a deep baking tray and cover with foil. Return to the oven and cook for a further 45 min or until the internal temperature is around 67℃ or 155℉.
- Remove from oven and allow to rest for 20 min wrapped. Can be served immediately or cold.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 107kcal | Carbohydrates: 6g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 1017mg | Potassium: 222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg