Ballotine of Turkey Breast

When most of us hear the word 'tryptophan', we think of a sleepy food coma, lying on the couch or just feeling a general calmness. But have you ever thought about the word 'trust' when tryptophan converts to serotonin and gets pumped through our body? Probably not – but you should! An interesting study associated eating tryptophan-rich foods (like turkey) with trusting others in social situations. The researchers commented that this study proved that you truly are what you eat. If you’re planning a dinner party and you want everyone to get along, serve your guests something that will promote camaraderie!

Makes 8 Servings; Serving size: 4 ounces

1 1/4 cups firm-packed ballotine stuffing
2 lbs turkey breast with skin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp poultry seasoning
1/2 tsp smoked paprika
Preheat oven to 375°F. Before butterflying the breast, carefully remove the skin and save.

\r\n\r\nPlace the breast on a cutting, using a slicing or French knife butterfly the breast by slicing into the thickest part while keeping the knife parallel to the cutting board: similar to cutting on a bias.

\r\n\r\nSlice the thick section until you can open and lay flat the breast. Be careful not to cut totally through resulting in two pieces of breast meat. The idea is to create a flat piece of turkey.

\r\n\r\nThen place the turkey between cellophane and pound with a mallet until the piece is about 1/2 inch thick. Season with about half of each seasoning, then spread the stuffing evenly leaving a 3/4-inch border.

\r\n\r\nRoll the turkey with the stuffing to form a cylinder then season the outside with the remaining spices. Take the skin and lay it flat then roll the ballotine in the skin to cover. Secure with butchers twine.

\r\n\r\nPlace on a rack, cover and bake for 75 minutes or until an internal temperature of 160°F.

\r\n\r\nLet rest for 15 minutes before slicing.