Holiday Roast Turkey Cordon Bleu
A melty ham and cheese filling with savory pesto, tangy mustard, and sweet cranberries adds interest and taste to this holiday roast turkey Cordon Bleu. It's moist, tender, and so flavorful that no gravy is needed, but it you're a gravy fan, by all means, use the pan drippings to make one.
- Serves: 8 persons
- 1teaspoon vegetable oil
- 1(4 pound) boneless, skin-on turkey breast
- 2teaspoons kosher salt, divided
- 1teaspoon freshly ground black pepper, divided
- ⅛teaspoon ground cayenne pepper
- 2tablespoons Dijon mustard
- 2tablespoons prepared pesto sauce
- ¼cup dried cranberries, or to taste
- 4ounces ham, thinly sliced
- 5thin slices provolone cheese
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
Step 2Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
Step 3Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
Step 4Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
Step 5Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
Step 6Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.