Back of The Procrastinator's Perfect Answer to Thanksgiving Turkey Don't have the time or patience to cook an entire turkey? Then consider making a boneless turkey breast. It roasts for about an hour and can be filled with your favorite stuffing recipe. When the breast and stuffing are rolled together and tied, it even has a fancy sounding name that will impress your guests: turkey roulade. You'll need kitchen twine to hold the whole thing together, so don't forget to pick some up at the store. The key is to watch it carefully to ensure that it doesn't overcook. When a thermometer inserted into the thickest part of the breast says 165°F, it's done. To check out the excellent recipe I made over the weekend at a pre-Thanksgiving dinner, . Easy Roast Turkey Breast Original Recipe Ingredients1 tablespoon chopped fresh sage 1 tablespoon chopped fresh parsley 1/4 cup (half a stick) unsalted butter, at room temperature 1 cup of My Dad's Famous Stuffing or other stuffing recipe 1 (5-6 lb) boneless turkey breast half with skin on kitchen twine salt freshly ground pepper Directions Preheat oven to 400°F. In a small both combine the chopped herbs with the softened butter. Set aside. Fill the middle of the turkey breast, where the bone would normally be with the stuffing. Spread evenly. Fold the two sides of the turkey breast up around the stuffing and tie to close. Place seem side down in a roasting pan. Rub all over with the herb butter and season generously with salt and pepper. Roast for an hour. Insert a thermometer into the thickest part of the breast. When the temperature reads 165°F, the turkey is done. Let rest for 10-15 minutes. Carve and serve with the pan juices. Serves 8. Information Category Poultry, Main Dishes View 9 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Do you have an amazing Thanksgiving recipe? Please participate in our Thanksgiving recipe challenge. All you have to do is upload your recipe, an image, and a brief description to the Kitchen Goddess group. If you're lucky, we might just feature your recipe here on YumSugar! Comments Spectra 7 years Martha Stewart had a cool idea on her show...you can spatchcock your turkey. You cut out the backbone and squash it flat open. That way, it cooks in a little over an hour! How great is that?