This is a great Wolfgang Puck recipe we've been doing for years. The breast is removed, and the leg meat is deboned, pounded flat, filled with stuffing, then rolled and tied. Sort of like a turkey fatty! Here's the leg meat ready to be stuffed:
Here's everything ready to go in the oven:
Here's everything all carved up and ready to serve:
We had 2 probe thermometers in the meat and pulled when it was just under temp. It was amazing and the breast was the moistest I've ever had!