Stuffed hasselback turkey breast

Make a standard stuffing with very small bread pieces, sage and or poultry seasoning, onions and celery sauteed in butter, salt, pepper and cayenne.

Moisten with hot stock or broth, mix and let absorb about 15 minutes; check, then stir in one egg yolk.

Cut the breast down to the bone about every three quarters of an inch, end to end, then deepen the cuts.

Move onto parchment and sprinkle a little salt into each cut; put a big spoonful of stuffing in each cut, then fill in with the rest.

Transfer to a sheet pan, wipe stuffing off the skin, tuck scraps underneath, and finish with salt and pepper.

Roast in the center of a 350 degree oven an hour to an hour and 15 minutes, to an internal 150; brush with melted butter at the 30 minute mark.

Rest about 10 minutes, then carve one section at a time with a thin flexible knife; serve with make-ahead gravy.