A Small Feast
Smaller than a traditional roast turkey and stuffing, but just as tasty.
What You'll Need
You'll need 1 batch of Traditional Sage and Sausage Stuffing (made with two tablespoons less butter), a whole skin-on, bone-in turkey breast, and a couple of tablespoons of salted herb butter. You can use whatever herbs you like, but I used parsley and oregano.
Using poultry shears, cut off whatever bit of backbone or ribs may still be attached to the back of the breast.
Stuff the neck cavity with your stuffing mix, then...
...stuff the underbelly as well.
Place the stuffed breast on top of the rest of your stuffing in a casserole dish. Then carefully loosen the skin from the meat, and using your hands, rub the herb butter all over and under the skin.
Ready to roast
Here it is, ready to go in a pre-heated 450°F oven.
Roast to 105 to 110°F
Roast until the breast reaches between 105 and 110°F on an instant read thermometer, about 40 minutes. Then transfer the breast to a wire rack set in a foil-lined rimmed baking sheet and continue to roast until...
Out of the oven
...it hits 150°F and appears deep golden brown.
Pour the exuded juices from the foil back over the stuffing, spreading it around evenly. Throw the stuffing back in the oven while the turkey rests.
Unstuff the breast
Take the from-the-bird stuffing out and serve it separately to folks who like the from-the-bird stuffing.
Once the stuffing in the casserole hits 160°F (about 20 minutes), pull it back out of the oven, carve the breasts, lay them on top, and serve.
Ready to eat
Juicy and tender with crisp golden brown skin, and just enough to go around.