This stuffed turkey breast combines savory and herbaceous flavors to put a fun spin on the traditional Thanksgiving Turkey.
Transfer your prepared stuffing mixture to a large mixing bowl and mix with Tillamook Mozzarella Farmstyle Shreds.
To make the compound butter, transfer ingredients to a food processor and pulse until combined.
Place your turkey breast on a large cutting board, skin side down. Cover with plastic wrap and using a meat mallet, pound out until it is an even ½ an inch thick.
Season the inside with salt, then spread an even layer of the compound butter, followed by an even layer of the stuffing, cheese, and prosciutto, leaving a 1-inch border around the edges. Tightly roll up the turkey breast into a log and secure with butcher's twine. Season the outside with salt and transfer to the fridge uncovered overnight.
Preheat your oven to 350° F. Allow the turkey to sit at room temperature for about 30 minutes to an hour before roasting. Pat dry with a paper towel and coat the outside with a thin layer of compound butter. Transfer to a wire rack-lined sheet tray. Pour the chicken stock into the base of the sheet tray. Transfer to the oven and roast for about an hour to an hour and a half until the internal temp reaches 160° F.
Allow the turkey to rest for at least 10 minutes before slicing and serving.
TIP: Ask your butcher to butterfly your turkey breast for easy layering of ingredients.
Shop the recipe
Tillamook Mozzarella Thick Cut
Tillamook Extra Creamy Salted Butter
Meet the chef
Meredith Hayden, the creator behind Wishbone Kitchen, is a professional chef and recipe developer who is passionate about home cooking! She believes in happy & whole food that’s equally as fun to make as it is to eat. Known best for her work as a private chef in the Hamptons, Meredith is now turning her attention toward her debut cookbook to be launched in 2025.