Bacon Wrapped Turkey
BACON WRAPPED TURKEY
filled with potato and herb stuffing
Serves 4
INGREDIENTS:
650g turkey breast, butterflied (ask your butcher to do this)
butter, for greasing
7 smoked steaky bacon rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
For the potato and herb stuffing
50g butter
1 onion, finely diced
1 clove of garlic, crushed
400g potatoes, peeled and diced
150g fresh breadcrumbs
1 tablespoon fresh thyme and sage, finely chopped
METHOD:
1. Make the potato stuffing by melting the butter in saucepan over a medium heat, once melted stir in the onion, and garlic, cover and sweat for 2 minutes. Then remove the lid and stir in the potato, thyme, sage, and breadcrumbs. Season with sea salt and freshly ground black pepper and cook for 5 minutes, stirring often so that the it doesn’t burn. Remove from the heat and allow to cool before stuffing the Turkey.
2. Butter and season a sheet of tin foil (large enough to cover the turkey breast. Lay five long pieces of string over the foil, ready to tie the breast together. Arrange the streaky bacon down the middle of the foil, on top of the string.
3. Lay the butterflied turkey breasts between layers of cling film and, using a rolling pin, bash out a little to flatten evenly until about 5cm thick. Spoon the stuffing on top, down the centre of the meat, and press the stuffing using the back of a spoon.
4. Lift the turkey on to the prepared tin foil (with the bacon), pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the streaky bacon is on the top.
5. Preheat the oven to 190°C/fan170°C/ gas 5.
6. Heat a large frying pan, add a tablespoon of olive or vegetable oil, then add the turkey and cook to colour on all sides. Transfer to a rack in a roasting tin and season.
7. Roast for 1¼ hours. Insert a skewer into the middle of a leg – if the juices run clear, it’s cooked.
