Turkey Breast Stuffed with Sweet Plantain and Chimi-Verde Sauce


Turkey Breast Stuffed with Sweet Plantain and Chimi-Verde Sauce

Servings 6


  • Compound Butter:
  • 8 tablespoons 1 stick butter, divided
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Plantain Mash:
  • 1 sweet plantain, ends trimmed and cut in half
  • 1 teaspoon salt
  • 4 slices of bacon, chopped
  • 1 small onion, finely chopped
  • 1-2 garlic cloves, finely chopped
  • Chimi-Verde Sauce:
  • ¾ cup fresh cilantro, finely chopped
  • pinch of red pepper flakes
  • ½ fresh lime, juiced
  • ¼ cup olive oil
  • salt and black pepper to taste
  • Turkey:
  • 2 2-2½ pound boneless turkey breasts
  • 4 tablespoons melted butter
  • 1 teaspoon kosher salt, to taste
  • ½ teaspoon black pepper, to taste


  • Preheat oven to 450º Fahrenheit.
  • Compound Butter:
  • In a small bowl, mix together the softened butter, garlic, thyme and salt and pepper, set aside.
  • Plantain Mash:
  • Place plantain pieces in a medium saucepan with enough water to cover. Add salt and bring to a boil. Cook until plantain pieces are soft; approximately 10-12 minutes. Drain, and set aside to cool. When cooled, remove skin and black dotty center. Mash to a chunky consistency.
  • In a medium frying pan, cook bacon until it begins to brown. Remove and place in a paper towel lined plate. Add onions to the same pan; stir constantly and continue cooking for approximately 5 minutes. Add garlic and cook 30 seconds (making sure not to burn). Add in mashed plantains and bacon and combine; set aside until ready to use.
  • Chimi-Verde Sauce:
  • Place all of the ingredients in a small bowl. Stir to mix.
  • Turkey:
  • Place the turkey breast (skin side down) on cutting board and cover with plastic wrap. Pound turkey breast to about ¼” thick- keeping it as even as possible. Being careful not to break the skin. Repeat the same process with the other breast.
  • Flip breast over, slide a knife or fingers under the turkey skin, enough to loosen (being careful not to break the skin) and rub half of the herby butter underneath the skin (not the top of the skin). Repeat the same process with the other breast.
  • Flip breast over again (skin side down) and spread ½ of the stuffing on each pounded turkey breast leaving a 3/4 inch border around all the edges. Spread half of the chimi-verde sauce over the plantain mash. Roll turkey breast into a log with the skin on the outside. Tuck in any loose bits. Tie turkey breasts with a few pieces of kitchen twine to keep everything wrapped together. Place each breast on a wire rack in a roasting dish. Drizzle melted butter over both turkey breasts. Transfer pan to oven and roast for about 35-40 minutes, check internal temperature and continue cooking an additional 15-20 minutes or until internal temperature reaches 165 º.
  • When done, remove from oven, cover with foil for 10-15 minutes. Cut the twine off and slice each into ½” slices. Serve + Enjoy!