Bacon-Wrapped Stuffed Turkey Breast

Name: Bacon-Wrapped Stuffed Turkey Breast
Yield: 12
Ingredients: 2 (1½-pound) skinless, boneless turkey breast halves; 2 cups thinly sliced green onions; 1 cup packed finely chopped fresh Italian parsley; ½ cup extra-virgin olive oil; 4 cloves garlic, minced; 1 tbsp finely chopped fresh rosemary; 1 tbsp finely chopped fresh sage; 2 tsp dry mustard; 1 tsp finely chopped fresh thyme; 1 tsp salt; ½ tsp black pepper; 2 (12-ounce) packages thick-cut sliced bacon; ½ cup packed dark brown sugar; ¼ cup balsamic vinegar; ¼ cup pure maple syrup; Small grape clusters, for garnish; Fresh herbs, for garnish; 1 recipe Pomegranate Wild Rice (see below)

This bacon-wrapped, butterflied turkey breast roll has an herb filling and a glaze of maple syrup and balsamic vinegar.

Signal a time for celebration with this spectacular bacon-wrapped, butterflied turkey breast roll. Fresh herbs provide the filling, while a herringbone pattern of bacon adds taste and interest to the exterior; pure maple syrup and balsamic vinegar create the glaze. Complete the meal with a side of Pomegranate Wild Rice, fresh herbs and grape clusters.

Makes 12 servings

Ingredients

2 (1½-pound) skinless, boneless turkey breast halves
2 cups thinly sliced green onions
1 cup packed finely chopped fresh Italian parsley
½ cup extra-virgin olive oil
4 cloves garlic, minced
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh sage
2 tsp dry mustard
1 tsp finely chopped fresh thyme
1 tsp salt
½ tsp black pepper
2 (12-ounce) packages thick-cut sliced bacon
½ cup packed dark brown sugar
¼ cup balsamic vinegar
¼ cup pure maple syrup
Small grape clusters, for garnish
Fresh herbs, for garnish
1 recipe Pomegranate Wild Rice (see below)

Directions

Preheat oven to 375°F. Line a large rimmed baking pan with foil. Place a wire rack in the pan; set aside.
To butterfly turkey breast halves, place each half on a cutting board. With your hand flat on top of turkey, use a sharp, thin knife to cut horizontally from one side of breast to within ½ inch of the opposite side. Open meat so it lies flat. Cover the meat with plastic wrap. Use the flat side of a meat mallet to pound turkey to ½-inch thickness.
Spread green onions and parsley evenly on each pounded breast. From the short end, roll up each turkey breast into a log. Secure with wooden picks. Place on rack in pan.
In a small bowl combine olive oil, garlic, rosemary, sage, dry mustard, thyme, salt and pepper. Rub the mixture evenly over the turkey rolls. Wrap and weave bacon slices over each rolled turkey breast, tucking loose ends under turkey.
In small bowl combine brown sugar, balsamic vinegar and maple syrup. Set aside half of the mixture. Brush remaining mixture on the bacon.
Roast 1½ hours or until internal temperature reaches 165°F. Loosely cover with foil and let rest 10 minutes. Brush with reserved brown sugar mixture; remove picks and slice turkey rolls. Transfer to a serving platter and garnish with grapes and fresh herbs, if desired. Serve with Pomegranate Wild Rice (see below).

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