Imagine a dish that transforms the humble turkey breast into a culinary masterpiece that's both elegant and incredibly delicious. Our Butterflied Turkey Breast with Orzo Currant Stuffing is not just a recipe—it's a flavor adventure that will elevate your dining experience from ordinary to extraordinary. With a perfect balance of tender turkey, aromatic herbs, and sweet-savory currant orzo stuffing, this recipe promises to be the star of any meal, whether it's a weeknight dinner or a special occasion feast.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole turkey breast, butterflied
- 1 cup orzo pasta
- 1/2 cup dried currants
- 1/4 cup chopped parsley
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the turkey cooks evenly and thoroughly.
- Begin by preparing the orzo pasta. In a medium-sized pot, bring 4 cups of water to a boil. Add a pinch of salt to the water for flavor. Once boiling, add 1 cup of orzo pasta and cook according to package instructions, typically about 8-10 minutes, until al dente. Once cooked, drain and set aside.
- In a skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, add 1/2 cup of chopped onion. Sauté the onion for about 5 minutes or until it becomes translucent and fragrant.
- Next, add 1/2 cup of dried currants to the skillet and continue to cook for another 2-3 minutes, allowing the currants to plump up slightly in the heat.
- In a large bowl, combine the cooked orzo, sautéed onion and currants, and 1/4 cup of chopped parsley. Season the mixture with salt and pepper to taste, and stir well to combine all ingredients evenly.
- Now, prepare the butterflied turkey breast. If it isn’t already butterflied, carefully slice the turkey breast horizontally to create a flap, ensuring not to cut all the way through. Open it up like a book.
- Season the inside of the butterflied turkey breast with salt and pepper. Spoon the orzo and currant stuffing mixture evenly onto one side of the turkey breast.
- Fold the other side of the turkey breast over the stuffing to close it. If desired, use kitchen twine to tie the turkey breast closed or secure it with toothpicks to help maintain its shape during cooking.
- Place the stuffed turkey breast in a roasting pan. If you have any remaining olive oil, drizzle it over the top of the turkey breast for added moisture and flavor.
- Transfer the roasting pan to the preheated oven and roast for approximately 1 hour, or until the internal temperature of the turkey reaches 165°F (74°C). Use a meat thermometer for accurate readings.
- Once cooked, remove the turkey breast from the oven and let it rest for about 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful turkey.
- After resting, slice the turkey breast into serving portions and serve with any remaining stuffing on the side. Enjoy your Butterflied Turkey Breast with Orzo Currant Stuffing!
Tips
- Butterfly with Precision: When butterflying the turkey breast, use a sharp knife and a steady hand. Cut horizontally, keeping the knife parallel to the cutting board to ensure even thickness.
- Temperature is Key: Always use a meat thermometer to check the internal temperature. 165°F (74°C) is the magic number for perfectly cooked, safe-to-eat turkey.
- Don't Skip the Resting Period: Letting the turkey rest for 10 minutes after cooking allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Currant Tip: If currants are too tart, briefly soak them in warm water or a splash of white wine before adding to the stuffing to soften their flavor.
- Make Ahead Friendly: You can prepare the orzo stuffing a day in advance and store it in the refrigerator to save time on cooking day.
- Twine or Toothpicks: Use kitchen twine or toothpicks to secure the stuffing inside the turkey breast, preventing it from falling out during cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
