Bacon-Wrapped Turkey Roulade
This bacon-wrapped masterpiece can be assembled ahead of time and roasted the day you serve it.
Serves: 8Prep: 30 minutesCook: 2 hoursTotal: 2 hours 30 minutesDifficulty: Medium
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon garlic, minced
- 2 teaspoons fennel seed
- 1 teaspoon lemon zest
- 1 (2¾-3 lbs.) or 2 (1½ lb. each) boneless, skinless turkey breast
- 12 slices bacon
- Line rimmed baking sheet with parchment paper or foil.
- In small bowl, combine oil, rosemary, sage, garlic, fennel seed and lemon zest. Set aside.
- Pat turkey dry with paper towels; season generously all over with salt. To butterfly, hold knife parallel to cutting board; cut through breast along the thickest side, stopping about ¾” short of other side, opening it like a book with two flaps of equal thickness. Smear oil and seasoning mixture evenly over inside of breast.
- Lay bacon slices on cutting board, overlapping slightly. Lay opened breast on top, filling-side up. Roll breast and bacon together; secure with toothpicks to keep closed. Place on prepared baking sheet. Cover with plastic wrap and refrigerate up to 2 days.
- To roast, preheat oven to 325°F. (Let refrigerated breast sit at room temperature 30 minutes.) Roast until instant-read thermometer inserted in center of breast reads 164°F, about 2 hours for large breast and 90 minutes for small. Let rest 20 minutes (turkey should reach a safe internal temperature of 165°F) and remove toothpicks before slicing. Serve immediately, refrigerating any leftovers.