Yield: 3-6 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
This is a little twist on your basic holiday turkey. All the classic flavors are still present in this dish, but the bacon and herb butter add a huge amount of WOW! It is impossible to dry this turkey out and you can have it on your table in about an hour leaving you with plenty of opportunity to keep your side dishes piping hot!
A few pointers for success:
-Purchase your turkey breast directly from your favorite butcher, ask for bone out.
-Don’t let tying the turkey intimidate you. If this is your first time playing with twine I recommend preparing your turkey to cook the night before so you can take your time. You can wrap in plastic wrap and cook the next day. Watch the video (the link is in the recipes), but you can skip the part at the end where the Chef weaves the string to make the final tie. For this recipe you can simply tie the string ends together.
-Read all instructions first, there are a few pointers to help you along the way.
-Taste your sauce as you prepare. All stocks are different and all palates are different. Don’t hesitate to adjust the recipe as needed.
-HAVE FUN! When bacon is involved any recipe is hard to screw up!
Ingredients (in order of appearance):
- 1 head of garlic
- 2 tablespoons olive oil
- 1/2 cup room temperature butter
- 3 sprigs of English Thyme +1 for gravy
- 8 sage leaves + 3 for gravy
- 1 large turkey breast
- 1/2 pound bacon
- 1 clove minced garlic
- 2 cups turkey stock
- 1 teaspoon worcestershire
- 2 teaspoons brown sugar
- 1 tablespoon water
- 2 teaspoons cornstarch
- Roast garlic by cutting off the top of the whole head, pour evoo over garlic making sure to rub on sides. Place garlic in foil pouch and bake at 400 degrees for approximately 30 minutes or until garlic caramelizes and becomes soft.
- While garlic is roasting make an herb butter by simply mincing thyme and sage and stirring into softened butter.
- Once garlic is roasted pop out cloves and mash with fork until a paste forms put aside to use for gravy. It doesn’t have to be perfect-we strain sauces on WTY.
- Butterfly turkey breast then using tenderizer flatten meat until about 1/4 inch thick. Try to keep a rectangular shape.
- Season turkey with fresh cracked black pepper and spread herb butter over turkey. Tightly roll turkey to form a log.
- Place 1-2 piece of bacon vertically around turkey and wrap the rest of the bacon around turkey horizontally making sure to overlap bacon slices.
- Next take butcher twine (3x’s the length of you turkey breast) and begin securing bacon. click link for video- https://www.youtube.com/watch?v=rFIwbUBiRSE
- Place bacon wrapped breast in 5 qt. pan and slowly begin to render bacon over low-medium heat. *Do not preheat pan. Turn bacon wrapped turkey as it begins to brown to ensure even cooking. After bacon is caramelized move turkey to a broiler pan or roasting rack, *keep 5 qt pan as is for pan gravy. Finish cooking turkey in 400 degree oven until internal temperature reaches 160 degrees ( 25-30 minutes). Temperature will reach 165 as it rests.
- Pan gravy time! Pour off half the bacon fat and save for another delicious recipe. Place minced garlic in pan and cook until fragrant.
- Deglaze (fancy term for pouring liquid in hot pan to release caramelized bits) by slowly pouring turkey stock into pan making sure to scrap all the good stuff (pro’s call it “fond”) from the bottom of the pan.
- Whisk in roasted garlic paste, worcestershire and brown sugar place a few sage leaves and a thyme sprig in pan while letting stock reduce by half. This is a great time to cut the twine off you turkey and slice.
- Mix together cornstarch and water and slowly add slurry to sauce. Once thickened pour through fine mesh strainer. Taste your sauce add salt and/or pepper if needed.
- Place sauce on serving plate and sliced turkey over sauce. Garnish with fresh herbs and viola!