Herb-Crusted Turkey Breast with Mushroom-Leek Stuffing
- 3 tablespoons unsalted butter, at room temperature
- 2 cloves garlic, chopped
- 4 cups thinly sliced leeks (white and light green parts only)
- 1/2 pound mixed mushrooms, sliced
- 1/4 cup fresh bread crumbs
- 1/4 cup grated Pecorino Romano cheese
- 1 1/2 teaspoon chopped fresh flat-leaf parsley, divided
- 1 1/2 teaspoon chopped fresh rosemary, divided
- 1 1/2 teaspoon chopped fresh sage, divided
- 1 1/2 teaspoon chopped fresh thyme, divided
- 1/2 teaspoon fine sea salt, divided
- 1 (2 1/2-pound) boneless turkey breast, butterflied
- 1/2 teaspoon ground black pepper, divided
Combine remaining 1 tablespoon butter with remaining 1/2 teaspoon parsley, 1/2 teaspoon rosemary, 1/2 teaspoon sage and 1/2 teaspoon thyme; set aside.
Arrange turkey breast skin-side down on a clean surface so that it lies open and flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten and make an even thickness all over. Discard plastic wrap and season turkey all over with remaining salt and pepper. Spread stuffing over turkey, leaving a 3/4-inch border around the edge. Close up snugly, tucking in the stuffing as you go, and then tie with kitchen twine at (1-inch) intervals around the entire turkey breast.
Rub turkey all over with reserved herb butter and arrange it in a roasting pan. Roast uncovered, basting occasionally, until turkey reaches an internal temperature of 165°F, about 1 1/2 hours. (Cover with foil if top browns too quickly.)
Transfer turkey to a carving board, tent with foil and set aside for 15 minutes. Remove and discard twine, slice turkey and serve.
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