Roasted Turkey Breast with Turkey Bacon & Sage Wrap
Turkey breast stays moist thanks to a flavorful stuffing of sautéed shallots, dried cranberries and thyme, and a turkey bacon wrap. The recipe can be easily doubled for a crowd, or to have leftovers for sandwiches the next day. Just roast them both, side-by-side in the same pan.
Course Main Dish
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
1TBplus 1 teaspoon canola oildivided
¼cupdried cranberries or cherries
1TBchopped fresh thyme
¼teaspoonfreshly ground black pepper
1bonelessskinless turkey breast half, about 2 ¼ pounds
12large sage leaves
6sliceslower-sodium turkey bacon
Fresh sage leavesfresh currants and champagne or red seedless grapes for garnish
Heat 1 TB of the oil in a large nonstick skillet over medium heat. Add shallots and cook over medium heat, stirring frequently, until golden and tender, about 7 minutes. Remove from heat and stir in cranberries, thyme, salt and pepper.
Heat oven to 400º F. Line a shallow roasting pan or a rimmed baking sheet with nonstick foil or regular foil coated with nonstick spray.
Put turkey on cutting board and butterfly breast by slicing through center of breast horizontally but not going through the other side. Open sliced breast like a book so it lays flat on cutting board. Put shallot mixture on top of breast and spread to within 1/2" of edges. Roll up breast starting at a longer side. Place seam-side down on pan. Lay sage leaves over top, then top with bacon slices, tucking ends under turkey to keep in place. Brush with remaining oil and grind additional pepper over top. Roast until an instant-read thermometer registers 165º F when inserted into center of breast, about 45 to 55 minutes.
Remove to a cutting board and let stand 5 minutes before slicing.