Maple Brined, Ancho-Scallion Boneless Turkey Breast with Apple-Butter Pecan Stuffing - (Free Recipe below)

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Maple Brined, Ancho-Scallion Boneless Turkey Breast with Apple-Butter Pecan Stuffing

Maple Brine
3 quarts water
1 cup pure maple syrup
1/2 cup packed light brown sugar
3/4 cup kosher salt
2 turkish bay leaves
1 tablespoon whole black peppercorns
2 garlic cloves, sliced
One 3 to 3 1/2 lb whole, boneless turkey breast with skin, butterflied, if necessary, and pounded to about 1/2-inch to 1-inch thickness.

If you can’t find a whole, rolled,boneless turkey breast with skin in your meat section, buy a whole turkey and have the butcher cut it off for you (which is what I did..using the rest of the turkey for roasted legs and stock)..or do it yourself if you feel comfortable.

DIRECTIONS:
1. Bring all the ingredients, except the turkey breast, to a boil in a pot on the stove..until sugar is dissolved. Let cool completely, then refrigerate until cold.

2.  Pour brine into a pot or gallon bag and add turkey breast.  Let brine in the refrigerator 4 to 6 hours…no more than 8!

4.  Remove turkey breast from brine and rinse well under cold, running water.  Pat completely dry and continue with recipe.

Ancho-Scallion Butter Rub
Adapted from Food and Wine
6 tablespoons unsalted butter
2 ancho peppers, stemmed and seeded
6 scallions, chopped
2 garlic cloves
Kosher salt and pepper

DIRECTIONS:
1. In a small skillet, toast the ancho chiles until they just start to blister, about 4 minutes. Place the chiles to a small bowl and pour boiling water on top of them to cover. Let stand for 15 minutes. Drain and pat dry.

2. In a food processor, combine the chiles, butter, garlic and the chopped scallions and purée until smooth. Season well with salt and pepper. Carefully loosen the turkey breast skin and rub half of the ancho-scallion butter over the breast meat.  I decided not to loosen the turkey skin since I didn’t want to risk tearing it.  You need the skin to cover as much as the breast as possible when rolling it, so I rubbed some on the pounded breast meat before spreading the stuffing on top.  Let sit until ready to stuff, roll and tie.

Butter Pecan – Apple Stuffing
6 tablespoons of butter, divided 4 and 2.
A few leaves of fresh sage, julienned
4 sprigs of fresh thyme, leaves removed and chopped
1/4 bunch fresh flat-leaf parsley, roughly chopped
1 large onion, chopped
2 garlic cloves, minced
1 leek, cleaned well and chopped
Kosher salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored and chopped
1 1/2 cups chopped pecans
4 tablespoons melted butter
1/4 cup heavy cream
1 to 1 1/2 cups low-sodium chicken stock
5 cups day old bread of your choice (I used ciabatta, crusts removed), hand torn or cut into 2-inch cubes. If not a day old, oven-dry at 200F for about an hour, after tearing or cutting into cubes.

DIRECTIONS:
1. Stir together chopped pecans and 1/4 cup melted butter. Spread in an even layer on a parchment lined sheet pan. Bake at 350° for 15 – 20 minutes, stirring them round once half way through. until pecans are toasted (you’ll be able to smell them). Remove from oven, and let cool.

Alternatively, In a pan or skillet, melt the butter over medium heat. Add pecans and cook until toasted and fragrant, about 4 to 5 minutes. Spread across sheet of foil or parchment to cool.

2.  Place bread cubes or pieces in a large bowl. Melt 4 tablespoons of butter in a large sauté pan and add the onions, leeks and garlic.  Saute until soft.  Pour on top of bread.  Melt two tablespoons of butter in the same pan and sauté the apples until lightly browned.  Add the herbs and sauté for another two minutes.  Scrape it all into bowl with the bread, onions, leeks and garlic.  Stir in buttered pecans.

3.  Stir together chicken broth or stock and cream.  Warm in a pot on the stove,. Season with salt and pepper to taste, then pour over stuffing mixture in bowl.  IMPORTANT – the juices from the turkey will moisten the stuffing, so if you like a really moist stuffing, add all the chicken broth-cream mixture like I did, which makes the turkey breast easier to roll.  If not, add liquid until it’s the consistency you prefer, and use less in the turkey.

4.  Let cool completely before stuffing turkey breast ( I refrigerate it for 1 hour after it cools to room temperature)..or, you can bake this stuffing on its own.  Spoon into a lightly buttered baking dish, cover with buttered foil, and bake in a 350 F preheated oven for about 35 minutes, then remove foil and bake for 10-15 minutes more to brown the top.  Since you will have leftover stuffing, you’ll need to do this anyway.

ASSEMBLE:
1.  Make sure the two breasts attached to the skin are pounded flat enough that they come together.  I recommend you have someone really strong or your butcher do this because I had a hell of a time and never got them pounded together or as  flat as I wanted, not to mention, my arm still hurts.

2.  Skin side down, rub the meat with half the ancho-scallion butter, then spread about two to three cups of stuffing all over the meat…pushing it to about 1-inch from the ends of the pounded meat.  Make sure you don’t spread it to the skin, since it will ooze out when you roll it.  Some will ooze out anyway..but don’t worry about it.

3.  From the long end..start to roll the breast, pulling the skin so it covers as you roll.  It won’t cover completely, but that’s ok.  Once rolled as much as you can roll it without losing half your stuffing…using cotton twine, tie the roast at 1 to 2-inch intervals.  There are various methods of doing this…like THIS and THIS, but since my stuffing was oozing and the skin wasn’t covering completely, I just made simple double knot ties 2-inches apart, using about 6 pieces of long twine.  To make it more secure, I also tied it vertically by taking an extra long piece of twine and weaving it through the horizontal ties on both sides….tying both ends of the twine together, tightly, on one end.  Preheat oven to 400F.

3.  Place rolled turkey breast on a lightly oiled rack in a roasting pan or on a baking sheet covered with foil.  Rub the tied roast..all over..top and bottom, lifting as you go along, with the remaining ancho – scallion butter.

4.  Place on the middle rack of your oven, and roast for 20 minutes, or until it starts to brown.  Reduce the temperature to 350F and roast for another 35 to 40 minutes or until an instant read thermometer registers 155 degrees F in the middle.  If not stuffing the breast…roast until it registers 145 degrees F.

5.  Let rolled breast sit for 20 minutes before slicing..then slice into about 1/2 to 1-inch slices and arrange on a platter.  Enjoy!