Turkey Braciole by Chef Ben Kelly
Turkey Braciole by Chef Ben Kelly
Serves 4 to 6
Prep time: 20 minutes
Cook time: 45 minutes to 1 hour plus 10 minutes resting
Ingredients:
- 2 boneless skinless turkey breasts, butterflied and lightly pounded
- 2 tbsp of Grated Parmesan Cheese
- 2 tbsp of Grated Provolone Cheese
- 2 tbsp of chopped parsley
- 2 tbsp of chiffonade basil
- 1 tbsp of olive oil
- 2 tsp of chopped garlic
- 2 tbsp of chopped pistachios
- 2 tbsp of fresh breadcrumbs
- Salt and pepper to taste
Directions:
- Mix the parmesan, provolone, parsley, basil, olive oil, garlic, pistachios, and breadcrumbs in a medium mixing bowl. Mix well.
- Lay the two turkey breasts flat on your work surface, so they overlap slightly.
- Drizzle with olive oil and season with salt and pepper.
- Spread the cheese and herb mixture over the turkey breasts.
- Roll the turkey breasts into a roulade and tie with butcher's twine to hold.
- Heat a large non-stick skillet over medium-high heat. Add 2 tbsp of olive oil to the pan.
- Season the turkey breasts with salt and pepper, then sear in the skillet on each side until golden brown.
- Roast the turkey in a 375°F oven for 45 minutes to 1 hour, or until the internal temperature reaches 165°F.
- Remove the turkey from the oven and allow it to rest for 10 minutes before slicing and serving.
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