Subj:  Stuffed Turkey Breast

From:  EBWATERS

1 5-6 lb. turkey breast
1/2 tsp.salt
1/2 tsp. freshly ground pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 tbsp. fresh thyme or 1 tsp. dried
1/4 tsp. ground cloves
1/4 tsp. ground mace
1/2 tsp. ground cardamon
4 cups stuffing
4 strips bacon

Have the turkey breast boned and butterfiled. You can 
ask your butcher to do this for
you or try it yourself. First, remove the wishbone which 
is located in the front of the
breast between the wings. Holding the breast in one 
hand with the small pointed end
resting on the cutting board, scrape the emat at the 
top of the breast with the blade of a
boning knife. Once the knife touches bone, use your 
fingers to loosen the V shaped end
and pull out the bone. Lay the breast skin side down 
on the cutting board. Insert the tip
of a very sharp boning knife between the meat and the 
rib cage, about 1 inch down on
each side to loosen the muscle. Using your hands, genlty 
pull the breast meat away from
the rib cage toward the center bone. Turn the breast 
over and continue loosening the
meat from the bone. The meat is firmly attached to the 
bone  by cartilage. To avoid
tearing use the knife to cut the connective tissue as 
you work your fingers between the
meat and the bone This should yield a large flat piee 
of meat. Often the muscle next to
the breastbone will not come off in one piece with the 
top of the breast. To remove this
muscle, slip the tip of the boning knife under the fillet 
on each side of the bone and pull
the section free. If you have to remove this fillet 
separately, it can be stuffed in the roll
or frozen for later use. Toe ven out the meat, place 
itn skin side down on the cutting
board, cover with wax paper and pound it to flatten. 
Combine all the seasonings and rub
over the surface of the turkey.Refrigerate at least 
2 hours or overnight. When ready to
cook, preheat the oven to 400 degrees. Lay the turkey 
skin side down on a flat surface.
Place the stufffing of your choice along the center. 
Bring both sides of the breast togetehr
around the stuffing forming a long shape about 2-3 inches 
in diameter and 12-14 nches
in length. Tuck one side under the other to form a very 
tight roll and either sew,
skewer, or tie it light a roast. Ctu a piece of aluminum 
foil long enough to cover the
roast with a few inches to spare. Butter the foil. Place 
the strips of bacon the length of the
roll and wrap tightly. Twist the ends of the foil to 
secure the wrap. Place the roast seam
side up in a baking pan. Bake in a preheated oven for 
40 minutes. REduce the oven
temperature to 350 and pell back the foil and bake for 
20 minutes or until golden brown.
If you wish, you can baste the roast once or twice with 
a combination of stock and butter.
REmove from oven and let rest 4-10 minutes. Remove strings 
or skewers and cut into
1/4 inch slices. Serve with the juices that collect 
in the foil or with a gravy of your
choice.