Stuffed turkey breast cooked at low temperature, e.g. for Thanksgiving

Ingredients for 5 servings:

• 1 turkey breast, approx. 800 – 1000 g
• 5 slices of toast (wholemeal or rye)
• 1 apple
• 1 stalk(s) Celery
• 1 onion(s)
• 1 garlic clove(s)
• 100 g bacon or ham
• ½ tsp thyme
• ½ tsp parsley
• 100 ml chicken broth
• salt and pepper
• Oil or butter
• 200 g cranberries
• 100 g cane sugar
• 200 ml water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 4 hours; Total time approx. 5 hours

Stuffed Turkey Breast with Cranberry Sauce

A meat thermometer is a good idea if possible. First, remove the turkey breast from the refrigerator; it should be at room temperature before putting it in the oven. Dice the toast and bacon, core and slice the apple, thinly slice the celery, and finely chop the onion, garlic, and herbs. Sauté the bacon with the onion and garlic in a pan, then add the toast, celery, and apple. Lightly toast and season with salt, pepper, and herbs. Finally, deglaze with a little stock, but not more than the bread can hold (about 50 ml). The stuffing shouldn’t “float.” Preheat the oven to 80°C (top/bottom heat). While the stuffing is cooling, pat the turkey breast dry and carefully (!) cut a pocket into the meat for the stuffing, preferably from the narrower side to keep the opening as small as possible. Be careful not to pierce the meat with the tip of the knife. Once the stuffing has cooled slightly, stuff the turkey breast with it. You can “stuff” it a bit. Then close the opening, for example, with a few toothpicks. If you have any stuffing left over, place it in a large ovenproof dish as a “bed.” Heat a little oil in a pan, preferably the one you used to cook the stuffing, and sear the turkey breast for about 2 minutes on each side (about 8 minutes total). As little raw meat as possible should be visible on the outside. Then season with salt and pepper and add the remaining stuffing to the casserole dish. Add a little of the remaining chicken broth to the dish. Now insert the meat thermometer into the turkey, preferably in a place without any stuffing, but still as centrally as possible. Place the dish in the oven and cook the turkey breast to an internal temperature of 80°C. For a 900g dish, the cooking time is approximately 4 hours. It’s better to allow a little extra time to leave the turkey in the oven for a little longer at the end if necessary. The low oven temperature will prevent it from drying out as quickly. Cranberry sauce is often served with turkey at Thanksgiving. Simply bring the water to a small pot, add the brown sugar, and heat. While the sugar dissolves, wash the cranberries. Once the water is boiling and the sugar has dissolved, add the cranberries, bring to a boil, and simmer over low heat for 10-15 minutes, until the cranberries have burst and the sauce has thickened slightly. Mashed sweet potatoes, for example, are a good side dish. Of course, the stuffing can also be used for a whole turkey.