Dinde ripieno (dinde farcie)

Ingrédients

• 1 6-7 lb whole boneless turkey breast
• 2 lbs ground veal or pork
• 3 cloves minced garlic
• 2 tbsp chopped sage leaves
• 2 tbsp chopped rosemary leaves
• Kosher salt
• Black pepper
• 1/3 cup extra virgin olive oil
• 1/4 cup honey
• 1 cup chicken stock

Préparation

1. 1

   Preheat oven to 375°.

2. 2

   Combine garlic, herbs, and ground meat.

3. 3

   Place breast, skin-side down on a cutting board; butterfly into an even thickness (pound gently, if necessary, to achieve uniformity).

4. 4

   Season both sides with salt and pepper to taste.

5. 5

   Skin side down, spread the meat mixture evenly over the turkey with 1-inch borders around each end.

6. 6

   Roll the breast into a cylinder.

7. 7

   Secure the cylinder with kitchen string in roughly 2-inch intervals.

8. 8

   Place on a rack in a roasting pan and add the stock to the bottom. Cover with foil.

9. 9

   Roast the breast for 75 minutes. Remove foil.

10. 10

    Combine olive oil with the honey and cover the breast on all sides using a pastry brush.

11. 11

    Return to oven uncovered and roast until the skin is browned but not burned (15 - 20 minutes) until an internal temperature of 140 degrees is met or until, when pierced to the center, the juices run clear.

12. 12

    Remove, cover loosely with foil and let breast rest for 20 minutes before carving into slices of 1-1/2 inch.

13. 13

    Allow pan juices to reduce at a simmer and spoon over sliced meat or serve on the side.