Bacon Wrapped turkey Breast

Bacon Wrapped & Sausage Stuffed Turkey Breast

Serves 4 to 6

5 Pieces Butchers Twine– 12” to 14” long

1 Each Turkey Breast-4 to 6 pounds, tenders removed kept in one piece

2 Links Italian Sausage-removed from the casing, cooked and drained

1 Clove Garlic

1 Cup Ricotta Cheese-whole milk ricotta

2 Cups Baby Spinach-blanched, drained, cooled and chopped

1 Tablespoon Fresh Oregano

4 Each Sun Dried Tomatoes-packed in oil, drained and rough chopped

1 Teaspoon Cracked Black Pepper

¼ Cup Parmesan Cheese-freshly grated

1 Each Lemon-zest and juice of separate

1 Pound Bacon-raw

To Taste Salt & Pepper

To Coat Olive Oil

To Make Filling:

Zest the lemon using the small holes on a cheese grater and set aside. Cut lemon in half and squeeze out the juice and set aside separately. Cook sausage that has been removed from the casing in a saute pan, with the juice of the lemon, when fully cooked lower the heat add the garlic and cook until garlic is fragrant, remove with a slotted spoon and drain on a paper towel lined plate. Cool completely in the refrigerator.

When the sausage has cooled completely place in a large mixing bowl with the ricotta cheese, spinach, oregano, sun dried tomatoes, black pepper, Parmesan cheese and lemon zest.

Mix by hand until all ingredients are combined.

To Stuff:

Lay the other 1/2 pound of bacon vertical on the board overlapping the side of the strips, then lay the butter flied turkey breast on top of the bacon, skin side down, season inside with salt and pepper. Place sausage mixture down the middle of the turkey, the entire length of the breast. Starting at the bottom begin to roll turkey around stuffing leaving the bacon on the board.

When turkey has been completely rolled around the stuffing lift and place the seam side down on the bacon and begin wrapping the bacon making sure to pull firmly around the turkey breast and keeping the sides of the bacon overlapping one another.

Take one piece of butchers twine and slide it under the turkey all the way to the center of the roll, tie a simple knot on top, pulling firmly but not so tight that the stuffing squeezes out the ends.

Repeat this process, placing one on each end of the roll and in between the end pieces and the middle piece. Season outside of the turkey roll with salt & pepper. This step can be done ahead of time or even the day before.

To Cook:

Pre-heat grill or oven to 350 degrees and warm an iron skillet to medium high heat, add enough olive to the skillet to just barley coat the bottom. Add stuffed turkey roll and sear on all sides just enough to give the bacon a little color then place iron skillet with the stuffed turkey on the top rack of the grill using indirect heat or on the middle rack of the oven. Cook for 30 minutes untouched, then add the butter and other 1/2 cup of wine to the pan, set a timer for 10 minutes, using a large spoon baste the turkey roll with the liquid in the pan. Repeat this process until internal temperature 150 degrees, remove from the grill and let rest for at least 15 minutes.

Remove from pan, cut into disks, shingling on a serving platter, stir basting sauce with a wire whip and top cut stuffed turkey disks with the basting sauce.

I saw this on our local morning show today and thought I'd give it a try this year, how about you?