Bacon-Wrapped Turkey Breast
Bacon-Wrapped Turkey Breast
Prep Time 3 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine American
- 1 Turkey Breast Boneless; 4-5 pounds; skin removed
- 3/4 tsp Pink Himalayan Salt
- 3 cups Scallions chopped
- 2 cups Packed Fresh Parsley Leaves
- 1/3 cup Olive Oil
- 4 cloves Garlic
- 1 pound Thick-cut Bacon
- 4 cups Water
- 1/4 cup Balsamic Vinegar
Preheat oven to 375 degrees.
Line a roasting pan with foil.
Place turkey breast, smooth side down, on a cutting board. On the left breast, cut along the right side of the tenderloin, separating it from the breast without removing it; fold the tenderloin back. Repeat on the right breast. Cover with plastic wrap. With a meat mallet, pound the turkey breast until it is about 1 inch thick. Discard plastic wrap.
Sprinkle the turkey breast with salt.
In a food processor, pulse scallions, parsley, olive oil, and garlic until finely chopped. (It will be a paste consistency.)
Spread the herb mixture in an even layer on the turkey breast.
Starting at a short side, tightly roll up the turkey breast. Place seam side down on the cutting board.
Drape bacon over the turkey roll, overlapping it a bit. Tuck the ends of the bacon under the turkey roll.
Using kitchen string/butcher's twine, tie the turkey roll tightly at 1 1/2 inch intervals.
If prepping ahead, wrap tightly in plastic wrap and refrigerate up to 18 hours.
When ready to roast, transfer turkey to a rack fitted into the roasting pan (plastic wrap removed!). Add the water to the bottom of the pan. (Be sure your turkey is on a rack; the turkey should not be immersed in the water.)
Roast for 45 minutes.
Brush turkey with balsamic vinegar. Return to pan and roast another 45 minutes or until turkey is cooked through (160 degrees F).
Remove turkey from oven; cover loosely with foil; let rest for 20 minutes.
Cut and discard string; slice and serve.
Keyword bacon, Keto, Turkey
