Ingredients

2 tablespoon extra virgin olive oil
3 clove garlic, chopped
1/4 cup walnut pieces, roughly chopped
1/4 teaspoon red pepper flakes
1 sprig rosemary, leaves removed and chopped
4 sprig thyme, leaves removed and chopped
1/2 bunch tuscan kale cut into 1/2 inch pieces, about 3 cups

1 3/4 teaspoon kosher salt, divided
2 tablespoon water
1/4 cup dried cranberries
1 cup – 3# boneless turkey breast, butterflied
2 tablespoon whole grain mustard
1 tablespoon extra virgin olive oil
1/2 cup low sodium chicken broth

For gravy

2 tablespoon extra virgin olive oil
3 clove garlic, chopped
1/4 cup walnut pieces, roughly chopped
1/4 teaspoon red pepper flakes
1 sprig rosemary, leaves removed and chopped
4 sprig thyme, leaves removed and chopped
1/2 bunch tuscan kale cut into 1/2 inch pieces, about 3 cups
1 3/4 teaspoon kosher salt, divided
2 tablespoon water

1/4 cup dried cranberries
1 cup – 3# boneless turkey breast, butterflied
2 tablespoon whole grain mustard
1 tablespoon extra virgin olive oil
1/2 cup low sodium chicken broth
3 tablespoon brandy
1 tablespoon flour
3/4 cup low sodium chicken broth
1/3 cup heavy cream

Preparation

Baking Directions:

Preheat the oven to 475 degrees.

Heat a medium sized ovenproof sauté pan over medium high heat.

Add the olive oil, garlic and walnuts and sauté for about 3 minutes or until fragrant and beginning to toast.

Add the pepper flakes, rosemary and thyme and cook for 1 minute more.

Add the kale to the pan with 1/4 teaspoon salt and cook until the kale begins to wilt.

Pour in the water and the cranberries and cook, stirring often for another 3 to 4 minutes or until the water has evaporated the kale is completely wilted.

Set aside to cool slightly.

Lay the turkey breast flat on a board with the skin side down.

Season the inside with 1 teaspoon salt.

Spread the mustard evenly over the entire surface.

Distribute the kale filling evenly over the mustard.

(Wipe out the pan and reserve for roasting the bird) Begin to roll up the turkey, like a jelly roll, starting with the side without the skin so that when you finish rolling it looks like a whole turkey breast with the skin on the outside.

Using butchers twine, tie the breast in 1 inch sections across the breast and once around the length of the turkey.

Season the outside with the remaining 1/2 teaspoon salt and rub with the olive oil.

Place the rolled turkey in the pan and roast in the preheated oven for 25 minutes.

After 25 minutes, add the chicken broth to the pan and return it to the oven for an additional 15-20 minutes or until the internal temperature reaches 160 degrees.

Remove the turkey or a board to rest for at least 10 minutes before slicing.

Meanwhile, make the gravy.

Place the pan with the turkey drippings over medium heat.

Off of the heat, add the brandy being carful as it will splatter.

Return the pan to the heat*, and continue to cook for another minute.

Whisk in the flour and cook, stirring constantly for 2 minutes until smooth.

Whisk in the broth and allow the gravy to simmer for 4 to 5 minutes.

Whisk in the cream and warm through.

Strain the gravy before serving if desired.

Tips:

Be careful that when you place the pan with the brandy in it back over the heat that there is a chance it may ignite.

It will go out on it’s own once the alcohol has cooked off, about 30 seconds.