Brie- and Basil-Stuffed Turkey Breasts

Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings

Kansas City Dames Karen Adler and Judith Fertig have made a career of celebrating regional food—barbecue, that is. With more than a dozen barbecue books to their credit, they share the title “BBQ Queens.” This is their pick for Thanksgiving turkey. The turkey breasts can be stuffed, wrapped and refrigerated at least a day before cooking.


2 boneless, skinless turkey breast halves, each about 1 1/2 pounds
1teaspoon salt
Freshly ground black pepper
1/2pound Brie or Camembert cheese, rind on, cut into 8 slices
20 fresh basil leaves
3ounces prosciutto, thinly sliced


  1. Preheat oven to 350F.
  2. Make a large pocket-like slit in each turkey breast half. Unfold like a book. Sprinkle with salt and pepper. Place cheese and basil evenly on half of each breast. Fold over filling. Loosely wrap each breast with half the prosciutto—about 3 slices for each. Place turkey in roasting pan.
  3. Place in oven and roast 35 to 45 minutes. Turkey is done when a meat thermometer inserted into the thickest part registers 160F. Let stand 10 to 15 minutes; the temperature will increase at least another 5F. Slice and serve hot or at room temperature. Be sure to capture all the pan juices to spoon over sliced turkey.

Reprinted with permission from Cooking with Les Dames D’Escoffier (Sasquatch Book, 2008).

Nutritional Info *per serving

  • Calories 280
  • Fat 11g
  • Cholesterol 100mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 47g