Impress your Guests with this Stuffed Turkey Breast!

Happy holidays, everybody. Now, listen, I know you didn't read the title, so you had to come and check this out, right? Today, I'm gonna show you just how easy it is to make. And when I say easy, I mean easy. Look, we're doing a stuffed turkey breast. Now, don't forget, I have done a, I got a cornbread and I got a cornbread dressing. You know what I mean? So you make the cornbread, you do the dressing. You know, it's the holidays, so we go a little bit extra, right? But I'm gonna show you in this video right here how you can just use this and these few ingredients here to get your dressing going. Now, listen, I'm not finna over-talk it. We finna get right into this video, all right? So the first thing I'm getting ready to do is I'm finna preheat my oven to 375 degrees. Now, everything that you're seeing right here is on my website. Again, it's fully printable now. You guys go by and check it out, which is Smokin' and Grillin' with AB.com, and that's W-I-T-A-B.com. Now, I wanna show you the star. This is him right here. This is my turkey breast, already thawed and ready to go, right? So we have this, then we have some ingredients here. I'm gonna start making my dressing. This option right here is gonna be like the fast way to make it. You know, you can get this out just like in a couple of hours. So first thing I'm gonna do is start prepping my veggies. So I don't know about y'all, but one of my favorite things is sauteing veggies. All right, and as always, listen, we gotta season, right? So then when this is all cooked, we wanna taste it, right? So I'm gonna be using my egg, right, for my level up, right? I'm gonna go ahead and just put a little seasoning on here like that, just enough to wake it up. Okay, so when you get to this state right here, no matter what type of dressing you're doing, because this is gonna be like where we're getting all our flavor from, right? Now would be a great time to add that garlic. Now notice that I put the garlic on top, right? That's key. All right, so we've been cooking that off. Now I'm gonna come with my thyme, my rosemary, then we get back in here and then we mix this up. This is gonna give it that flavor. And this right here works really, really good. I'm sure you guys all know, especially when you're doing, you know, turkey. But if you ask me, it works really good with any type of poultry. Okay, so look, I let that go for about two more minutes, right, so a total of four, two with a couple of minutes with the white wine. Then I put in the, you know, the herbs and then we went a couple of minutes. Now I'll turn this off. So what I'm getting ready to do is, we finna work on, you know, the bread part about it. Then we finna put all of these flavors in there and mix them all up, get a little broth, all of that, and ooh wee. All right, now I'm getting ready to use, you know, cube stuffing. Don't forget, I have a cornbread dressing and I have the cornbread to go along with it. If you guys got one of those, you can do that. Don't forget, it's on my website, right? But I'm getting ready to pour this in there just like that and it should look just like this. Now once you got this in here, right, so you guys know, I'm sure we done all been around somebody that has made, you know, a dressing or you've made one yourself, right? So I'm gonna go ahead and grab this right here. We wanna get all of the juice, everything, right? So I'll run this down like that. And now you guys will start seeing how the flavor is getting ready to come into play. All right, so now I'm gonna hit it with the egg, the parsley, and then the chicken broth. And now we mix. You know, I'm gonna add some more to it, just right here, like I said, a little bit at a time. You know what I mean? Because I want it to be a little bit more moist. And then when you're done, just a little bit on the damp side, and how I know, because if I take this right here and do that right there, that's what you want. You don't want it to be just like super moist where they just start coming out of the side of your fingers, right? That's what we're looking for. Now, I'm gonna set this off to the side over here, clean this up right now. And then what we finna do, we finna open this bird up and we finna butterfly, folks. All right, so now when we get down to the part about, you know, like deboning the turkey, if you guys wanna get your butcher to do it, all you gotta do is ask him like, hey, can you debone this for me? He'll give you, you know, your breasts and you'll be good to go. But I'm gonna go ahead and do these myself. You know, they're kind of like easy to me, right? So I got one, still got the neck and all of that on there, right? So I'm gonna turn this over and this is what we gonna do. Now, after I thawed this one out right here, you see this right here? We gotta cut this out of here. I'm not gonna go into no great detail. There's so many videos out there with it. You know what I mean? And then most of us, like, I don't know why I didn't do it even for myself this time, is I have this already deboned. So I'm gonna go ahead and just get started. Okay, so once we get all of that cut out, don't worry, we gonna cut the rest of the meat, the white meat, right? The breasts off of here, but we gotta get this wrist bone out. So I'm gonna turn it over this way because you guys can see it a little bit better. You know what I mean? You remember when we was kids, everybody wanted to have that, but look, you see it right there. You can run your finger right here and just see it, right? So once I feel it, this is what I do. I just take it and I fit it on the top, right? And I just do like that. And I like to come out underneath it. That's gonna give me a guide when I flip it over, right? So again, here, just come out underneath it like that, cut it a little bit. You can see, this is it right here. We getting it out. If I move it like this, you see it moving right there? Look, that's him right there. So we just get underneath it, right? We gotta get it, follow it up. Be careful, folks. You know what I mean? We just get it like this. We're starting to work our way out. You might have to rotate this a couple of ways. You know what I mean? Which means you have to go from the back to the front. I know it's a little bit of a different step, you know what I mean? But it's worth it. All right, so I don't know what it is. I know they got all them superstitions and whatever. You know what I mean? But here's the wishbone right here. You know what I mean? I wasn't able to make no wish or nothing like that. You know how some people say, seven years of this, I don't know what it is, but check this out, wishbone is out. All right, so this here and this, you're supposed to freeze this, right? And then when you need some turkey stock, after you done did a few things, this right here will give it to you. Now you can make your own. Now, once we get to this stage, wishbone is out right here, we got to get the two breasts off of this right here. And you can see we got some bone right here, right? So if you see, I'm gonna hold it like this. This part right here is real easy because all we're gonna do is trace the outer side of this bone right here. So you see what I'm doing right here? We'll just take it, just work it down, right? Just like you're doing a pork chop. If you was gonna do something like that, you know what I mean? This should be familiar to you if you ever done one, right? So we do this, right? You wanna just trace this, right? Keep as much meat, you see how that is? Look, that's starting to open up, folks, right? Stay on that right side. Depending on if you're starting on the right side, you just wanna stay on the outer edge of the bone, right? And so what's so key about it is you gotta have a, listen, you gotta have a sharp knife. Now, this is what I'm talking about. You gotta get this out. This goes inside to make your turkey stop. Now, once you have that out of there, I wanna show you something. If you could look at that, you see this little tendon right here? If I take my finger and just like this and open it up, look, that's the tenderloin. This be like the prime meat of any protein. It's like the tenderloin, you ask me. So we can open that up like that, but I'm gonna take this piece right here and I'm gonna do a little work on it, you know what I mean? And we finna pull this out. Now, after, look, I'm separated, right? What I'm gonna do is I'm gonna take my knife and I'm gonna go ahead and just run this right down the middle. We're gonna do it just like that. Now, I'm gonna take my skin off because we're gonna put this back on at the last. You do not have to do this, but I do this part. You know what I mean? Just, it's like a little added step, but it allows me to put the skin back on and allows me to, most of all, to season underneath. All right, so look, after you get that skin off, I set that off to the side. Now I got this over here. You know what I mean? I put my Saran Wrap over the top of that, you know, and then I'm gonna use the smooth side, right? So now you know what to do. We just work. Now, we wanna keep it about an inch thick, right? Because you remember, we want it to all cook, you know, at the same time. Okay, so once we get to this point right here, this is what we're gonna do. I'm gonna take a little bit of this infused olive oil, put this on here like that, just to act as my little binder. We just need a little bit, right? I'm gonna grab my salt, which I'm gonna be using kosher salt, folks. You know what I mean? I like to give it a little, mm. This is still a large piece of white meat, you know what I mean? So it'll take a little bit of salt. It look like it's more than it is, but just a couple of pinches and that'll do it. Okay, so once we have that, you know, I'm gonna come with a little bit of my pepper. We keep it as simple, folks. Look, because we got good tasting turkey, right? We put a little salt, pepper. You guys can season if you want to do something else, but don't forget, we put a lot of flavor inside of our, you know, our stuffing, right? So I'm gonna go ahead and just start building this in like this. All right, so look, when you see it right here, you know the only thing left to do is just to roll him up, right? So I just want to start him, get him like this, right? Start just bringing it over. It'll roll itself, folks. You know what I mean? Look at this right here. Ah, yeah, this is one that's done right, folks. We didn't go too thin. We might have a few little layers and we just bring it over here and we leave it just like that, right? I'll tell you, you're gonna get a little bit of that out of there, but no worries. Now I'm getting ready to cut my string, you know, which is my kitchen twine, right? So I'm gonna just cut that, probably go one, two, three, and then four. And then I'm gonna do the same thing with this one over here. All right, so now we're gonna attempt to do this one just to cover him. You know what I mean? It's like a little protective layer, you know, but look at that right there. This is what you want to have, folks. Now I'm gonna cut this little excess piece off, maybe do a little tuck or something. But as you can see, look at that right there. That's what we want. All right, so this is the finished product. They looking real good. We already at 375 degrees. What you want to do is just add about a cup of water, you know what I mean, down here on the bottom, just so we can get a little steam. Depends on how big your tray is. I like for it to go all the way around, right? So I just add a little bit more to it, and that's enough right there. Now I'm getting ready to insert this. Now we want to get an internal temp of about 150 degrees, right? I say 150 or about an hour and 15, 20 minutes. I'm gonna check it at about an hour, and then we go from there. Okay, folks, so here we go. This is what it looks like. Look at that right there. That's a beauty. Now I'm gonna let this sit out here, and I'm gonna let it rest for about at least 20 minutes, right? You just want to let it relax. My twine, so I'm gonna go ahead and just cut it right here on this part right here. You know what I mean? So I'm gonna use my slicer. You know, we just bring it in like this. And if you see that right there, that's what you want to have. I'm gonna just put that right there so you guys can see it. Now I'm gonna go ahead and just cut me a few of these down. Now you want to keep it a little bit on the thick side, right? You don't want it to fall apart. So you figure this right here from the edge is about one inch. I'll probably go like about an inch and a quarter, and then we just take it and we just cut it down. All right, and then when we take it, you bring it like that, and that's what you come up with. Now I'm gonna just start laying these down like this, and let's just cut some more down. Okay, folks, now look, you see it right here, and listen, if your mouth ain't watering, or you know what I mean, I don't know what to tell you, folks. And another thing I gotta say, listen, we gotta break away from doing that same old, same old. This right here is just like a new Christmas, you know, dinner. So I'm not finna over-talk it or nothing like that. I'm finna move this slicer, which you can get on my website. You gotta get one of these, because listen, when we go from now all the way up until the summer, we gonna be slicing some real meat. Now, let me take this. We'll put it over here like that. I don't know about y'all, but you know I like that cranberry, right? So I'm gonna go ahead and just put that on here like that, and I'm gonna cut it, right? Oh my goodness. Now I wanted to tell you, talk to you about that skin. The skin is a little crispy. You hear that? Listen, that's what you wanna have, right? So I showed you how to remove it and do all of that, but with no further ado, cheers, y'all. Now check it out, folks. Usually when I take a cut like that, I go in and eat it all up, but this is what I'm finna do. I'm finna go ahead and make me some mashed potatoes, whip up some gravy, and I'm gonna pour it all over this, and then I'm finna get down, right? So if you'd like this, talk to me down in the comment section below. This will change your Christmas and probably give everybody that sit at your table, give them the ooh-wee factor. Now, listen, if you're new to my channel, let me just take this time to say, hey, thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there, listen, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking, and guess what, folks? I'm out. Peace.