I’m working on a recipe for these mini boneless stuffed turkeys. But doing the development with chicken until the fresh turkeys arrives in shops.
Slice breast to 1/4” or as close as possible. Brine slices. Make stuffing. Wrap stuffing in meat slices to make a bun. Glaze. Sous vide 135F for 3 hours at 100% steam - I bought a countertop steam oven from Anova. Glaze again and roast at 350F for 10 min.
The stuffing needs work - shown is homemade garlic croutons, browned mushrooms, toasted pine nuts, minced garlic and shallot, parsley, salt, pepper, butter. Good but need to keep the bread firmer, next will try subbing roast chestnut for the pine nuts.
The glaze also needs work - shown is cranberry honey, soy sauce, butter, and I forget what else. I want to replace the soy sauce with maltose, and try to get it a little darker. Also more sugar to carmelize.