½ cup peeled and diced apple
¼ cup chopped pecans
1 tbsp finely chopped fresh sage leaves
1 tsp fresh thyme leaves
2 ounces thinly sliced Brie cheese
1 (2-3 pound) boneless turkey breaks
1 tbsp unsalted butter, cubed
S&P
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Combine the apples, pecans, sage and a pinch of salt and pepper in a small bowl.
Pat the turkey breast dry. Using a sharp knife, make a deep slit along the meatiest side, cutting far into the breast with your knife parallel to the cutting board to create a pocket (don’t slice all the way through).
Layer the slices of Brie inside the pocket, then use your hands to push the stuffing on top of the cheese. Stick three to four toothpicks through the open edges of the turkey to keep the stuffing from falling out.
Loosen the skin on the turkey breast and use your fingers to push the butter under the skin. Spread the skin back out across the breast, and sprinkle liberally with salt and pepper. Place on the prepared baking sheet.
Bake for 40-50 minutes, until the skin is brown and crispy, and a thermometer inserted in the thickets part of the breast reads 165 degrees. Remove turkey from the oven and rest for about 5 minutes. Remove toothpicks and slice the turkey to serve.
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.
