Roasted Turkey Breast ‘Porchetta Style
Servings
6
Servings
6
Ingredients
Instructions
  1. Preheat oven to 325 F.
  2. In a large skillet, cook chopped bacon until golden & starting to crisp. Add butter, onion, celery & garlic. Sauté in bacon drippings until tender & golden.
  3. Toss sautéed veggies with crispy bacon, bread cubes, sage, thyme, rosemary, salt, pepper & chicken broth. Set aside while you prepare chicken breast.
  4. On a cutting board, place butterflied turkey breast & pound with a mallet so that the turkey is of even thickness throughout. Season with salt & pepper. Fill with stuffing, leaving a 1-inch border along the sides.
  5. Starting at the end closest to you, roll the turkey into a tight log shape & tie with twine. Season with salt & pepper & drizzle with a touch of olive oil.
  6. Roast for about 40-45 minutes until skin begins to crisp. On a piece of saran weave together a bacon ‘mat’. Remove turkey from oven, cut twine & place turkey breast on the bacon mat. Using saran, turn roast over & tuck ends underneath the turkey breast. If necessary, use toothpicks to keep ends in place. Place in a roasting pan with a wire rack on the bottom to help drain away some of the drippings.
  7. Raise oven temperature to 350 F.
  8. Return turkey breast to oven & roast until turkey reaches an internal temperature of 160 F. & the bacon is crispy.
  9. Allow turkey to rest for 10-15 minutes before slicing & serving.