Bacon-Wrapped Turkey Breast
Ingredients
- 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
Instructions
- 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.
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