This Roasted Stuffed Turkey Breast recipe is made with ketchup. Well, not ketchup exactly. It seems that the federal government requires tomato to be an ingredient in anything labeled ketchup, so I used a product called ‘Not Ketchup’. Cherry Chipotle ‘Not Ketchup’ – but just so you know it’s ketchup. Cherry Chipotle flavored ketchup.
Because what is ketchup? It’s a condiment you slather on food before, during or after cooking. Which is exactly what I did. So, despite the ‘federal government’ I am going to call this ‘Not Ketchup’ ketchup. Even though it’s not ketchup, technically.
Stuffed Turkey Breast
Oh and I’m going to call this Roasted Stuffed Turkey Roll a Turkey Roulade too. Because the federal government can’t stop me from doing that, can they?
Since I know you know what ketchup is and what it is not, let me take a moment to explain what Turkey Roulade is– or did I already mention that it’s boned, stuffed and rolled turkey breast? Did I mention you could make it with boned, stuffed and rolled turkey thighs too?
The central behind this recipe is simple. Start with a boned half breast or whole thigh. Thighs are harder to find boned but you can easily handle this job at home: simply make a cut the length of the central bone, on each side, then slide your knife under the bone, pry up the bone and lift it out. Then, holding the knife so the blade is horizontal to the table, cut almost through the thickest part of the meat on either side of the bone cavity and butterfly it, spreading it open like a book.