Put your poultry in motion and try Chef John's surprisingly moist and flavorful hasselback technique on your turkey bird! Make stuffing with small bread cubes, sage or poultry seasoning, onions and celery cooked in butter, salt, pepper, cayenne, chicken broth and egg yolk. After slicing the turkey, season and fill each slice with stuffing, season, brush with butter and bake. The results are beautifully golden, juicy and incredibly delicious...a great choice if you have just a few folks around for the holidays and don’t need an entire bird! Get Chef John's recipe for Hasselback Turkey Breast.