Turkey Breast Roulade with Apple and Raisin Stuffing

Instructions

1. 1

   In a medium saucepan, bring water, butter, and raisins to a boil. Remove from heat and stir in the stuffing mix. Cover and let stand for 5 minutes until liquid is absorbed. Gently fold in 1 tablespoon of poultry seasoning and chopped apple. Set aside to cool completely.

2. 2

   Preheat your oven to 350°F (175°C). Place a roasting rack inside a roasting pan to ensure even cooking and prevent the bottom from getting soggy.
3. 3

   Carefully remove the turkey breast skin in one piece, keeping it intact for later use. Debone the turkey breast, keeping the meat in one piece and removing any cartilage or gristle between the breast halves. Gently pull the tenderloin sections outward to create a roughly square-shaped piece of meat.

4. 4

   Season the inside of the turkey breast with salt, pepper, and the remaining tablespoon of poultry seasoning. Spread the cooled stuffing mixture evenly over the seasoned meat, leaving a small border around the edges.

5. 5

   Starting from one end, tightly roll the stuffed turkey breast into a compact cylinder. Place the reserved skin flat on your work surface and position the rolled turkey in the center. Wrap the skin around the roll and secure tightly with kitchen twine at 2-inch intervals. Place seam-side down on the roasting rack.

6. 6

   Roast in the preheated oven for 1½ to 2 hours, or until the skin is golden brown and the internal temperature reaches 170°F (75°C) when measured at the thickest part. The juices should run clear when pierced.

7. 7

   Remove from oven and tent with aluminum foil. Let rest for at least 10 minutes before removing the twine. This resting period allows the juices to redistribute, ensuring moist, tender slices. Remove twine and slice into ¾-inch thick rounds to show off the beautiful spiral pattern.