Herb Stuffed Turkey Breast Wrapped In Bacon
Ingredients
- 1 1/2 cup bread crumbs
- 1/2 cup low salt chicken stock
- 1 Tbsp finely chopped garlic
- 2 tsp finely chopped fresh rosemary
- 2 tsp finely chopped fresh oregano
- 1 tsp grated lemon zest
- 1/2 tsp Sea salt flakes
- 1/2 tsp Freshly ground pepper
- 500 g streaky bacon rashers
- 1 boneless skinless turkey breast, butterflied
Instructions
- Preheat oven to 180C
- Pound the turkey breast to an even thickness.
- Combine the stuffing ingredients in a bowl. The stuffing should be moist, mounding nicely on a spoon, but should not be sopping wet. Add more broth if needed.
- Spread the stuffing evenly over the turkey breast.
- Roll up the breast lengthwise to create a cylinder. Arrange the bacon slices on a work surface in 6 tightly spaced parallel stripes, overlapping the ends of 2 slices to make each stripe.
- Place the rolled turkey breast in the centre of the bacon and then crisscross the bacon around the turkey. Tie the turkey with butcher’s twine to create a uniform roast and to secure the bacon.
- Cook in a roasting pan, until the internal temperature reaches 75 degrees C, turning occasionally to ensure the bacon gets crispy on all sides ( around 1 to 1.5 hours). Let rest for 10 minutes, remove the string, slice and serve.
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