Herby Turkey Bacon Turkey Breast
By Linda H on Dec 24, 2009 in Holiday, Recipes
I just got back from the Big-W, shopping for Christmas dinner. This year I decided to skip the whole turkey and go straight for the meat of the matter—the turkey breast.
I plan to adapt a recipe I found online. Here we go …
Ingredients
- 5 strips turkey bacon
- 1/2 tablespoons garlic powder
- 1 tablespoon dried sage
- 2 teaspoons dried rosemary
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 tablespoons unsalted butter, softened at room temperature
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 (5 1/2 to 6-pound) whole turkey breast, rinsed and patted dry
Directions
Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.
Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.
Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Brush the turkey all over with the reserved bacon fat. Place prepared turkey breast in the prepared pan and roast, uncovered*, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.
*If you use a meat thermometer, it should registers 165 degrees F. Remember to insert it into the deepest portion of the breast.
If you try this one, I’d love to hear from you.
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