For equipment, you'll also need some cotton kitchen twine to tie up the rolled turkey breast.For stock, I use the bones that are taken out of the breast, place it in my Instant pot and add about 4 cups of water. I let it pressure cook for 20 minutes or so if I'm in a hurry, otherwise I like to slow cook it for at least a few hours.I deboned the turkey myself by watching a video online. Another option is to ask a butcher to debone it for you. Make sure to get all the bones when it's done.To make gravy, use the pan drippings to make grain-free gravy.For the cornbread, you can use either my no-corn cornbread or no-corn corn muffins. If you eat cornmeal flour, you can use my corn-based corn muffin for the stuffing. Also feel free to tuck in extra herbs, like sage, rosemary, and thyme sprigs, under the cotton ties on top of the breast.
Use the turkey bones removed from the turkey breast to create turkey stock. I add the bones and about 4 cups of water to my pressure cooker and cook for about 30 minutes or so. If you have time, slow cook the turkey stock ahead of time.
Place the mushrooms, celery, cranberries, sage, rosemary, and thyme in a food processor and pulse to finely chop the ingredients. Alternatively, you can chop all the ingredients by hand with a knife.
Warm up a skillet on a medium heat and add the olive oil for the stuffing.
Add the stuffing ingredients from the food processor to the skillet, and then add crumbled corn muffins to the skillet as well. Toss the stuffing for a few minutes while cooking it. Add a pinch or two of salt to the stuffing as you cook it.
Place the turkey breast on a flat surface, skin side down. If needed, place parchment paper over the turkey and pound it a bit to flatten the breast. Sprinkle the entire inside of the breast with salt.
Spread the stuffing across the breast, leaving about 1 inch border around the edges.
Roll the breast over the stuffing the long way. Rub the outside of the breast with olive oil. Sprinkle salt across the breast.
Wrap pre-measured kitchen twine around the breast to hold it together. Place the breast in a roasting pan.
Add about 1 cup of stock to the bottom of the roasting pan. You can also add some garlic cloves (peeled) to the bottom. This can be used to make a quick gravy from the pan drippings at the end.
Roast the turkey for 50 minutes or until the temperature of the center of the breast reaches 165°F. Add more stock to the bottom of the pan as necessary to prevent the bottom from drying out.
Let the roast sit for a few minutes before slicing. Take this resting time to make a quick gravy.
To make a clear gravy on the spot, take the pan drippings and liquid, add it to a small saucepan and add additional turkey stock to until you have enough gravy. Simmer for a few minutes. Separate the clear gravy from the pan bits and serve warm.
Store leftovers in the refrigerator for a few days.