Herb-Crusted Turkey Breast With Mushroom-Leek Stuffing

To make the stuffing, melt the butter over medium-high heat, then add the garlic and quickly saute (do not burn!). Add the sliced leeks and saute until soft (about 5 minutes).

Add the sliced mushrooms, increase the heat to high, and cook until soft and all liquid has evaporated (about 10 minutes).

Remove from heat and add the breadcrumbs, pecorino-romano cheese, one teaspoon each of parsley, sage, rosemary and thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.

To make the herb butter, use a fork to combine the tablespoon of softened butter with 1/2 teaspoon each of parsley, sage, rosemary and thyme. Set aside at room temperature.

Preheat the oven to 350 degrees F.

Butterfly the turkey breast open with a sharp boning knife. Place it skin side down on a cutting board, cover it with plastic wrap, then pound it out lightly with a meat mallet to flatten it a bit and make it an even thickness.

Remove the plastic wrap and sprinkle the breast with salt and pepper. Spread the stuffing over the (non-skin) surface of the breast to within 3/4" from the edge. Roll it up as tightly as possible, finishing with the skin side up (towards you).

Rub the entire top surface with the herb butter, placing some butter under the skin, if possible. Using butcher's twine, tie up the turkey breast to keep its shape while roasting. Place the stuffed turkey breast on a buttered or oiled roasting pan (or on a baking rack in a pan).

Roast, uncovered, until the stuffed turkey reaches an internal temperature of 165 degrees F, about 1 1/2 hours. Cover the turkey if the top begins to get too brown.

Remove from the oven and let it sit, covered, for about 15-20 minutes to let it set before slicing. Snip off the butcher's twine, and serve.