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Turkey Breast Stuffed with Sausage and Cranberry on white plate

Turkey Breast with Sausage and Cranberry Stuffing

5 from 2 votes
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Course Main Course
Cuisine American

Ingredients
  

Ingredients for Brine

  • 8 cups water
  • 1/2 cup brown sugar
  • 1/2 cup salt
  • 3 garlic cloves
  • 3 bay leaves
  • 1 tbsp pepper
  • 1 lemon, halved
  • 4 cups ice

Ingredients for Stuffing

  • olive oil, for sautèing
  • butter, for sautéing
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 8 oz spicy Italian breakfast sausage, no casing or casing removed
  • 1/3 cup breadcrumbs
  • 1 cup dried cranberries
  • 3 tbsp thyme, chopped
  • 1/2 cup parsley, chopped
  • 1 cup white wine
  • 4 cups chicken or turkey broth, divided
  • 2 wild turkey breasts, skin off, and butterflied

Instructions
 

Brine Instructions

  • In a large pot, bring water, brown sugar, and salt to a boil. Once it reaches a boil, turn off the heat and stir until sugar and salt are dissolved. Add the garlic cloves, bay leaves, pepper, and lemon halves. Allow mixture to cool. Add 4 cups of ice to the mixture. Put the clean, dry turkey inside the pot and refrigerate for 24 hours.

For the Turkey

  • Preheat oven to 325 degrees.
  • Drizzle olive oil and melt butter into a large Dutch oven. Sauté the onions and garlic in the pot over on medium heat and cook until translucent and golden.
  • In a large bowl add sausage meat, breadcrumbs, cranberries, thyme, parsley, and onion mixture. Use your hands to bring it together.
  • Lay the turkey breast on a chopping board and cover with plastic wrap. Pound meat with a meat mallet to ½ inch thickness. Remove plastic wrap and add stuffing to one side of the short end of the turkey breast. Roll the breast into a log, completely enclosing stuffing and truss the breast with twine. Drizzle turkey breast with olive oil and liberally salt and pepper the stuffed turkey breast.
  • In the same Dutch oven, place turkey breast seam side down and brown on all sides for about 2 minutes or until golden. Pour wine and stock into one side of the pot. It should come up about 1/3 of the height of the turkey breast. Cover and roast for about 1 hour and 20 minutes, or until internal temperature reaches 150 to 155 degrees.
  • Remove from oven and transfer the turkey breast to a cutting board and allow to rest for 15 to 20 minutes. This will allow the temperature to rise to 165 degrees. Remove twine and slice crosswise about ½ inch thick to serve.

Notes

Note: the broth is perfect for making gravy.
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