This holiday season try a different take on the classic stuffed turkey with this mouthwatering roasted turkey breast rolled with herbs and wrapped in crispy bacon
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| This post is written in collaboration with Toshiba Lifestyle US. All opinions are mine alone. |
Turkey is THE holiday dinner staple for most. Let's shake things up with an alternative recipe. Something new and different for you to try!
Whether you're feeling like "breaking the rules" and experimenting with something yummy.
Or you want to impress your guests with an additional turkey dish (...there's always more room for extras at a Thanksgiving table!).
Or you're planning an intimate Thanksgiving dinner for two and don't want to have turkey leftovers for days. Here is the perfect recipe for you.
For this recipe, I use my Toshiba 4-in-1 microwave oven which makes the job fun, fast and yummy.
This high-quality, feature-packed oven is way more than a simple microwave. It can grill, bake, air fry ... and a combination cooking where microwave is used together with convection or grill power to speed up your cooking significantly maintaining the roasting and browning qualities of a regular oven. It has 25 auto menus that take care of most of daily cooking needs (10 air fry, 4 low temperature and 11 microwave menus), and it features an energy-saving Eco Mode, to minimize standby power. You can find out more about this and other Toshiba ovens here.
For this recipe I used one side of the turkey breast, but you can use the whole breast if you like (please adjust cooking time as needed). Follow the same steps to butterfly the breast making sure not to cut the skin that keeps the two sides of the breast together. Lay flat on a cutting board and start slicing from the thicker side opening up the breast. Cover with plastic wrap and pound to an even thickness.
For the stuffing I use simple rosemary, sage and garlic, but you are welcome to experiment with your favorite.
Here is the full recipe for you.
Happy Holidays!
Bacon Wrapped Roasted Turkey Roulade
Ingredients
- 1 half turkey breast (mine was approximately 2 lb), deboned and butterflied
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 2 garlic cloves, minced
- 2 tablespoons butter, melted
- about 8 slices of thin cut bacon
- salt and pepper to taste
- 1 lb mini golden potatoes (optional)
Instructions
- Preheat the oven to 350F.
- Mince the rosemary, sage and garlic together.
- Remove the skin from the turkey breast, pat dry and butterfly: lay flat on a cutting board, and starting from the thickest part slice horizontally about 3/4 of the way in (not all the way through). Open the flap and lay the meat flat.
- Cover with plastic wrap and pound to an even thickness.
- Brush with half of the melted butter. Sprinkle with salt and pepper.
- Spread the herb and garlic mixture over the turkey breast. Roll up the turkey breast into a log. Use kitchen twine to tie at even intervals the roulade closed, seam side down.
- Drizzle with melted butter, and lightly season with salt and pepper. Bake at 350F for 20 minutes.
- Remove from the oven and remove the twine. Drape with bacon slices slightly overlapping. Tuck the ends under the turkey.
- Add mini potatoes around the roast if you like at this point. Make sure to seasoned them with salt, pepper, thyme and olive oil (or your favorite spices).
- Bake at 350F for another 20 minutes. Raise the temperature to 400F and bake for 10 more minutes or until cooked through (internal temperature reaches 165F), and the bacon is golden and crispy.
- Let cool down for a couple of minutes and cut in slices. Serve with pan juices and the potatoes on the side.
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