Can I really just take my brined bone-in turkey breast and "prop it up and stuff the cavity" then tie, turn on its side and roast?
Anyone ever try this? Since it's about the only recipe I can find that stuffs it upright, makes me wonder if it is really as easy as the recipe claims. (99% of stuffed breast recipes I see do the pound out flat, layer stuffing, and roll. Or just set breast on top of mound of stuffing in pan. Maybe there is a good reason for that!)
Can't make the usual whole turkey this year, am wondering if I am going to be sorry if I try this. Would a generic store bought bone in breast have a decent sized cavity? (And how big would the breast have to be to even hold a cup or two of stuffing?)
Thanks for your thoughts--