Bacon-Wrapped Stuffed Turkey Breast

This bacon-wrapped stuffed turkey breast combines tender herb-filled turkey, a sweet and savory glaze, and a crisp bacon exterior for a show-stopping entrée perfect for holidays and special gatherings.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

2 (1½-pound) skinless, boneless turkey breast halves

2 cups thinly sliced green onions

1 cup packed finely chopped fresh Italian parsley

½ cup extra-virgin olive oil

4 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh sage

2 teaspoons dry mustard

1 teaspoon finely chopped fresh thyme

1 teaspoon salt

½ teaspoon black pepper

2 (12-ounce) packages thick-cut sliced bacon

½ cup packed dark brown sugar

¼ cup balsamic vinegar

¼ cup pure maple syrup

Small grape clusters, for garnish

Fresh herbs, for garnish

1 recipe Pomegranate Wild Rice

Directions

Preheat oven to 375°F. Line a large rimmed baking pan with foil. Place a wire rack in the pan; set aside.
To butterfly turkey breast halves, place each half on a cutting board. With your hand flat on top of turkey, use a sharp, thin knife to cut horizontally from one side of breast to within ½ inch of the opposite side. Open meat so it lies flat. Cover the meat with plastic wrap. Use the flat side of a meat mallet to pound it to ½-inch thickness.
Spread green onions and parsley evenly on each pounded breast. From the short end, roll up each turkey breast into a log. Secure with wooden picks. Place on rack in pan.
In a small bowl, combine olive oil, garlic, rosemary, sage, dry mustard, thyme, salt and pepper. Rub the mixture evenly over the turkey rolls. Wrap and weave bacon slices over each rolled turkey breast, tucking loose ends under turkey.
In small bowl combine brown sugar, balsamic vinegar and maple syrup. Set aside half of the mixture. Brush remaining mixture on the bacon.
Roast for 1½ hours or until internal temperature reaches 165°F. Loosely cover with foil and let rest for 10 minutes. Brush with reserved brown sugar mixture; remove picks and slice turkey rolls. Transfer to a serving platter and garnish with grapes and fresh herbs, if desired. Serve with Pomegranate Wild Rice.