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Wednesday, November 18, 2015

Thanksgiving dinner can cause some stress if you are the one preparing it. Many of us are looking for new and creative ways to add a new spin on a traditional Thanksgiving Feast. You may choose to deep fry your turkey this year but there is also another option you might consider.

Spices can add flavor to turkey breast, but you can take it a step beyond that by wrapping it in bacon. Bon Appetit has a recipe that you may want to try this Thanksgiving or perhaps bookmark this to try for some other occasion.

Ingredients
SERVINGS: 8
1 teaspoon fennel seeds
½ teaspoon crushed red pepper flakes
1 tablespoon kosher salt
2 tablespoons olive oil
2 ounces pancetta (Italian bacon), chopped
4 garlic cloves
3 sage leaves
½ cup parsley leaves
¼ cup coarsely chopped fresh chives
1 teaspoon finely chopped fresh rosemary
2 teaspoons finely grated lemon zest
1 whole skin-on, bone-in turkey breast, bones removed
12 slices bacon

You can begin prep the day before by rolling out the turkey breast and chilling it uncovered on a rimmed baking sheet.

Preparation
Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine. Toss spice mixture and salt in a small bowl; set aside.

Heat oil in a small skillet over medium. Cook pancetta, stirring often, until brown and crisp, 5–8 minutes. Let cool. Transfer pancetta and fat in skillet to a food processor, add garlic, and process to a smooth paste. Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.

Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Run your fingers underneath fillets lengthwise to detach. Next, you’re going to butterfly each side of the breast so that the meat is of uniform thickness. Starting on one side and using a thin, sharp blade, position knife about 3″ from neck end (the widest part of the breast) and cut downward into the thickest part of the flesh at a 45° (do not cut all the way through. Open top flap you’ve just created like a book. Fold the fillets you removed at the beginning in half and place in the top and bottom V-shaped gaps between the breasts. The idea is to create a layer of meat of uniform thickness across the entire breast.

Sprinkle reserved spice mixture all over turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices. Roll up turkey breast like a jelly roll to form a log; position seam side down and tuck skin under at each end. Loop a length of string around outside edge and tie closed. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don’t tie too tightly or it will bulge when cooked).

Let rolled turkey sit 2 hours to bring to room temperature.

Preheat oven to 325°. Roast turkey on baking sheet until skin is golden and starting to crisp, 40–45 minutes. Remove from oven and carefully remove strings with kitchen shears. Drape with bacon slices, overlapping; tuck ends underneath turkey to secure. Roast until an instant-read thermometer inserted into the thickest part registers 140°, 30–40 minutes.

Increase oven temperature to 400° and cook until bacon is browned and crisp and thermometer registers 150°, 5–10 minutes longer. Transfer to a platter and let rest at least 40 minutes before slicing. Serve with pan juices.

Would you be willing to try bacon wrapped turkey? How do you like turkey? Please join the discussion.

H/T: Huffington Post

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