I love Autumn.  I love the colours, the fresh smell in the air, the wind, the darkening sky, and of course the comfort of food.  I’ve been bringing in squash and making lots of soups and casseroles but forgot about the 12 pound turkey and now I have to do something with it or it will go bad.  So today is an experiment and hopefully a delicious one.

Instead of just cooking it, which I have not always been successful at, I am utilizing it.  I have all the dark meat in a crock pot, have roasted the bones and carcass with onions, herbs, carrots, and celeriac, and have the breast and skin in a weak brine in the fridge ready for stuffing it with the pulled, and seasoned dark meat.

photo-13chopped pulled turkeybutterfly then poundSo here you can see the butterflied breast that I pounded out.

stuffed turkey breast I then rolled the dark meat inside the pounded out breast and placed the skin tightly over the roll.  Because skin shrinks when cooking, I put some stale bread slices around the whole thing to keep moisture in.  Homemade garlic oil was drizzled over as well as rosemary, sage, salt and pepper.  Should be amazing.