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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Bob Kester
  • 1 or 2 turkey breasts with bone and skin
  • Bread stuffing
  • 1 cup large onion, diced
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 2 cups chicken stock
  • Salt and pepper, to taste
Preheat oven to 450 degrees.
Remove skin from turkey breast in one piece, lay flat and refrigerate. Cut the turkey breast off the bones and save the bones. Butterfly (spread out) the turkey breast into rectangular shape. Cover with plastic wrap and gently pound to increase size.
Remove wrap and lay stuffing mixture over turkey, leaving 1/2 inch margin on all sides. Roll the turkey breast to form a tight roll. Season with salt and pepper. Lay flat turkey skin over the roll.
Place vegetables and turkey bones in a roasting pan. Place turkey roll on top and roast for 15 minutes.
Pour stock into pan and reduce heat to 350 degrees. Cook until turkey reaches 165 degrees internally, about 45 minutes. Remove and let rest for 15 minutes. Strain the pan stock and use for gravy.
Yield: 6-12 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)

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