Honestly, this will change the way you think about turkey dinner! Skip out on the 20 lb bird, and make these amazing turkey breasts instead!
1 boneless turkey breast
1/2 loaf of multigrain bread
1 1/2 stocks of celery
1 Spanish onion
1/2 cup chicken broth
1 lb bacon
4 leaves fresh sage, chopped
1 sprig rosemary, chopped
Salt and pepper to taste
Preheat the oven 375 degrees.
Start by chopping your bread into small cubes.
Then, chop up 4 strips of bacon into to tiny pieces, and heat in a skillet with celery and onion until bacon is lightly cooked and veggies are soft and translucent. Mix together with the bread, pouring the chicken broth in as well.
Lay your turkey skin-side down and slice it “open” so you can spread the meat so as much is visible as possible. Use plastic wrap to cover the meat, then pound it out to an even width.
Season the turkey with herbs and salt and pepper, then spread the stuffing mixture out inside the turkey until it is flat.
Roll the turkey breast as tight as it can go. Season it with salt, pepper and herbs.
Lay out your bacon on on a flat surface so the edges slightly overlap. Place your turkey on one edge, then roll it until it’s totally covered with bacon.
Wrap it in tinfoil lightly and cook for 2 hours at 375. Reduce heat to 350 and remove the foil, put it back in the oven for another 30-45 minutes until internal temperature is at least 165 degrees.
This turkey is beautiful, delicious and going to make your dinner feel like a special event any time you make it!