Michael Symon's Blue Cheese Stuffed Turkey Breast

2h Ingredients for 4 servings

2-2-½ pounds skin-on, boneless turkey breast
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
¼ cup minced shallot
¼ cup finely chopped sage
½ teaspoon sweet paprika
4 ounces Castello® Traditional Crumbled Danish Blue
4 pieces of butcher’s twine or heavy-duty string
Cooking spray

Preheat the oven to 350°F.

Michael Symon's Blue Cheese Stuffed Turkey Breast


In a mixing bowl, combine the garlic, shallot, sage, paprika and 2 tablespoons of olive oil. Set aside.

Place the turkey breast, skin side down, on a cutting board. Using a sharp knife, begin to butterfly the thickest part of the breast – not slicing through completely, but opening the meat like a book. Place a large piece of plastic wrap on top and pound out the meat into an even thickness all the way across. Remove the plastic wrap and make shallow cross hatch marks in the flesh. This will allow the seasoning to penetrate the meat further. 

Season the meat well with kosher salt and freshly ground black pepper, then pour all of the shallot mixture on. Spread out in an even layer, leaving a small border around the edges and press it in well. Next, spread the Castello® Traditional Crumbled Danish Blue over the top in an even layer, also pressing it in. Roll the meat all the way up in jellyroll fashion leaving the seam side down. Tie firmly 1 ½ inches apart with butcher’s twine. Once the turkey has been tied, season the outside of it all around with kosher salt and freshly ground black pepper. 

Place the turkey, seam side down, in a shallow baking dish that has been lightly sprayed with cooking spray. Drizzle some olive oil over the top and place it in the oven, cooking uncovered for 45 minutes.

Remove the turkey from the oven and baste it with the juices in the bottom of the pan. Place it back in the oven, to cook uncovered for another 20 minutes, or until the turkey reaches 165°F on a meat thermometer. 

Remove the turkey from the oven and baste one more time. Tent the turkey with a piece of foil and let it rest for at least 10 minutes. 

Remove the foil and the twine. Slice and serve.

Recipe Courtesy of Michael Symon.

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