Wood fired stuffed turkey breast roast

Wood fired oven recipe

Today, we are sharing a recipe for wood fired stuffed turkey breast roast for Thanksgiving, in the Forno Venetzia wood fired oven. Such a beautiful way to serve turkey this thanksgiving and much less stress to cook than an entire turkey.

Can you cook a turkey in a wood fired oven? Sure, you can cook a whole Turkey in your Forno Venetzia oven, just make sure it fits in through the door of the model you own! But to make things extra special this Thanksgiving, we are sharing this delicious Stuffed turkey breast roast recipe. Carving will be a breeze, cook time is under an hour and the bulk of the work can be done a day ahead of cooking.

The entire recipe is also in video on our Youtube channel, click here to access it and make sure to subscribe while you are there!

Stuffed turkey breast roast

Prep Time 1 hr
Cook Time 1 hr
15 mins
Total Time 2 hrs 15 mins
Course Main Course
Cuisine American
Servings 8

Equipment

  • Forno Venetzia Wood Fired Oven

Ingredients
  

  • 2 tbsp salted butter
  • 1 small squash About 2 cups of diced squash - either frozen and diced or fresh and diced or cooked and diced (if hard to peel such as acorn squash)
  • 1 large apple diced
  • 1 pear diced
  • 1/2 cup frozen of fresh cranberries
  • salt and pepper to taste
  • About a dozen fresh sage leaves
  • A pinch of freshly grated nutmeg
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 8 slices day old walnut bread Bread, 4 slices diced, 4 slices as is - or use regular sourdough and add 2 tbsp of chopped walnuts
  • 1/4 cup dry apple cider
  • 1 egg
  • 1 large turkey breast or two halves (to make two rolls)
  • 1/2 cup diced pancetta or bacon
  • 2 cups dry apple cider
  • 1 cup water or chicken stock

Instructions
 

  • Preheat your Forno Venetzia oven for about an hour until it starts cooling down to about 450F  (220C). I used dry apple wood for this recipe.
  • Meanwhile, in a frying pan, heat the butter overmedium heat. Add the shallots and cook, 2 to 3 minutes then add your dicedapple, pear and squash, 3-4 sage leaves,  nutmeg, salt and pepper and your apple cider. Vinegar.Let is cook slowly for about 30 minutes. Adjust seasoning as needed  
  • Place the bread cubes in a bowl (*We used walnut bread but if you use regular sourdough bread, you can add a handful of chopped walnuts and get the equivalent taste and texture). Pour ¼ cup of apple cider over the bread. Let stand for 10 minutes. Add the egg, then add the rest of your stuffing. Combine well
  • If your turkey breast has skin on: Using your fingers, remove the skin from the turkey breast, making sure not to tear or puncture the skin. Put aside.
  • Place the breast on a cutting board. Using a knife, make a butterfly cut, slicing through the breast without going all the way (watch the video to help you along!). Place the turkey breast between two sheets of plastic wrap or parchment paper. Pound with a meat mallet until the turkey is a uniform thickness (about 1/2 inch). Season the inside with salt and pepper and spread the stuffing on the inside of the breast, leaving an inch where the roll will end. While keeping the stuffing inside, gently roll the breast up.
  • Season with salt and pepper Cover the turkey with the skin reserved earlier if you had skin on your turkey breast. Otherwise, you could leave as is or cover in bacon slices or pancetta slices. Secure everything with a string
  • Place the leftover bread slices in a baking dish along with the diced pancetta or bacon. Place the turkey on the bread slices. Add any leftover stuffing then pour 2 cups of apple cider and 1 cup of water in the bottom of the dish. Cook in the Forno Venetzia oven until the turkey reaches an internal temperature of 145F (63C), making sure to baste the turkey with the cooking liquid every 20 minutes and turning the roasting pan for even cooking.If your Forno Venetzia gets to 350F before the turkey breast is done cooking, you can now put the door on for the balance of the cook.
  • When the turkey is ready, remove it from the oven and cover it with foil. Let stand for at least 15 minutes before slicing.In the meantime, chop up the bread from the bottom of the roasting pan and add It to your leftover stuffing, if any, along with juices from the pan.  
  • Serve the turkey with the stuffing, cranberry sauce,delicious, mashed potatoes and gravy, if you like.

Notes

Wood fired oven notes:
  1. Remember to get your oven nice and hot early and let it cool down to abut 450F.
  2. We used dry apple wood for this recipe, yumm. 
  3. If it's very cold outside, check the temperature of the oven throughout the cook. Once it hits 350F inside, you can put the oven door back on to keep the heat inside, until your turkey reaches an internal temperature of 145F. 
Recipe note:
  • You could use any other type of stuffing or family recipe you like for this recipe. 
  • If you see the liquid at the base of your casserole or pan is drying out too fast, add some. 
  • Happy Thanksgiving!
Keyword Stuffed Turkey Breast, Thanksgiving wood fired oven recipe