Chestnut and Wild Rice Stuffed Turkey Breast Roast

Try this elegant stuffed turkey breast as an alternative to a whole roast bird for your Thanksgiving feast! This free range, heritage turkey breast is filled with a delightfully seasonal filling of wild rice, chestnuts, cranberries, herbs and a touch of white wine. 
Ingredients: Heritage skin on turkey breast, Wild rice, Celery, Savory, Chestnuts, Cranberry, Parsley, Plugra Butter, White wine
 
Cooking Instructions:

Preheat the oven to 375F

Add 1 tablespoon salt to the skin

Roast in oven until instant thermometer reads 155F

Take out and let rest 15 minutes

Remove twine and carve into medallions to serve

 Tip: scrape the juice of the roasting pan add 5tbs shallots and ½ cup white wine and reduce to form a sauce to top the medallions!