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Leek and herb–stuffed bacon-wrapped turkey

Leek and herb–stuffed bacon-wrapped turkey

2
Points®
Total Time
0 min
Serves
12
Difficulty
Moderate
Filled with a richly flavored stuffing, then wrapped in rosy Italian pancetta slices and roasted, this turkey breast tastes just as good as it looks. This dish is impressive—and easy—enough for any celebration or gathering. The delicate flavor of leek and shallot provide a wonderful complement to the fresh garlic, rosemary, and parsley in the stuffing. If you do not have a rolling pin, you can also pound out the turkey with a heavy skillet (like cast iron) or a meat mallet. Pair this entrée with a simple salad in a light vinaigrette and a crusty French baguette.

Ingredients

Cooking spray

1 spray(s)

Olive oil

1½ Tbsp

Uncooked leeks

1 large, sliced (white and light green part only)

Shallot

1 large, sliced

Garlic

3 clove(s), sliced

Rosemary

1 Tbsp, fresh leaves

Fresh parsley

2 cup(s), packed flat-leaf

Kosher salt

1¼ tsp

Uncooked boneless skinless turkey breast

4 pound(s), 2 (2-pound breast halves)

Black pepper

½ tsp

Pancetta

3 oz, sliced

Instructions

  1. Preheat oven to 375°F. Spray large rimmed baking sheet with non-stick spray.
  2. To make stuffing, heat 1 tablespoon oil in medium skillet over medium heat. Add leek, shallot, garlic, and rosemary and cook, stirring occasionally, until leek softens, about 5 minutes. Remove pan from heat and cool. Combine leek mixture, parsley, remaining 1/2 tablespoon oil, and 1/4 teaspoon salt in food processor and pulse until finely chopped.
  3. Working with one at a time, place turkey breast half on cutting board, smooth side down. Holding knife parallel to board, slice meat horizontally, stopping about 3/4 inch from edge (don’t cut all the way through). Open up turkey like a book and cover with 2 large sheets of plastic wrap. With heavy rolling pin, pound turkey until about 3/4-inch thick. Discard plastic wrap.
  4. Sprinkle both sides of turkey breasts with remaining 1 teaspoon salt and the pepper and spread evenly with filling, leaving a 1/2-inch border. Starting with one long side, roll up each turkey breast jelly- roll style. Place turkey breasts seam side down and cover top with pancetta, overlapping slices slightly. With kitchen string, tie turkey breasts tightly at 1 1/2-inch intervals.
  5. Place turkey in prepared pan and roast until instant-read thermometer inserted into breast registers 165°F, 1 hour–1 hour 10 minutes. Let stand 10 minutes. Cut and discard string; carve each turkey breast half into slices.
  6. Serving size: about 2 slices

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