Main Dishes

Turkey Breast Stuffed with Rice and Beans

Elegant Roasted Turkey

For a fun, flavorful alternative to the traditional turkey roast, try this Turkey Breast Stuffed with Rice and Beans. Simply marinate boneless turkey breast, spread with rice and beans, roll up, and then roast. This technique guarantees moist and tender white meat, extra flavorful “stuffing,” and super crispy, seasoned skin. One bite and your guests are sure to say, gracias!

Serves 10

Prep time: 15 min.

Total time: 1 hr., 30 min., plus marinating time

Ingredients

For the turkey:

1 cup GOYA® Extra Virgin Olive Oil

1 cup GOYA® Bitter Orange (Naranja Agria)

1 tbsp. GOYA® Minced Garlic

1 tsp. GOYA® Ground Cumin

1 tsp. GOYA® Oregano Leaf

½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

1 whole skin-on , boneless turkey breast , 5-6 lbs. (Note: Ask your butcher to bone

turkey breast, if necessary)


For the stuffing:

1 cup cooked CANILLA® Extra Long-Grain Rice, cooled

1 can (15 oz.) GOYA® Black Bean Soup or GOYA® Low-Sodium Black Bean Soup

Directions

1. In small bowl, mix together olive oil, bitter orange marinade, garlic, cumin, oregano and ½ tsp. Adobo; set aside. Place turkey breast, skin side-down, between two sheets plastic wrap. Using mallet, pound turkey to ½” thickness. Transfer turkey skin side-down to glass baking dish. Pour reserved marinade over turkey to submerge; cover with plastic wrap. Refrigerate at least 4 hours, or up to 48 hours.
2. Heat oven to 425°F. Bring turkeyto room temperature 30 minutes before cooking; discard marinade. Meanwhile, in small bowl, mix together rice and beans; set aside.
3. Using paper towels, pat turkey dry. Place turkey skin side-down on work surface so that long side is closest to you. Season with Adobo. Spread rice and bean mixture on turkey breast, leaving 1” boarder all around. Starting with long side, roll turkey breast, jellyroll-style to enclose rice and bean mixture, creating long cylinder shape. Using kitchen twine, firmly tie rolled turkey breast in 1” intervals. Transfer turkey, seam side-down to foil-lined baking sheet. Season skin with Adobo. Roast turkey, occasionally turning baking tray for even browning, until cooked through (temperature will register 160F on quick-read thermometer when inserted in center of turkey, touching the stuffing ), 1 hour – 1 hour and 15 minutes.
4. Transfer turkey to cutting board; tent with foil. Let rest 15-20 minutes. Cut into ½” slices.

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