Stuffed turkey breast with bacon coating
Con una pechuga de pavo rellena de hierbas y envuelta en una elegante tira de tocino trenzado, serás la estrella de cualquier almuerzo festivo. Como guarnición, puedes servir patatas cuadradas y chalotas caramelizadas con col.
Ingredientes · Raciones For 6–8 people
- 1 tbsp olive oil
- 4 pcs onion
- 1 clove garlic
- 1 tsp fennel seeds
- 300 g fresh sausage
- 100 g breadcrumbs
- 2 tbsp parsley
- 1 tsp rosemary
- 1 egg
- 2 pcs turkey breast
- 24 slices English bacon
- 3 tbsp maple syrup
- 400 ml chicken broth
- 300 ml white wine
- 2 tbsp cranberry jam
Método · 2 h 40 min
- Heat the oil in a pan, add the finely chopped onion, garlic, fennel and fry slowly for 5-6 minutes until the onion softens. Transfer to a bowl and let cool. Add the sausages, breadcrumbs, parsley, rosemary, lemon zest and eggs to the onion. Season with salt and mix well.
- Place the turkey breast on a work surface, skin side down. Set aside the small fillet of meat that is on the turkey leg (don't cut it off, just lift it up and set it aside) and make cuts in the turkey breast at regular intervals. Brush the breast with the prepared mixture and rub it into the cuts. Then cover with the small fillet of meat.
- Spread the bacon slices on a cutting board (or work surface) and run the blunt side of a knife over them a few times - this will stretch them a little and make them thinner. Then arrange the bacon slices in a grid: gradually place them next to each other and intertwine them with the rest as if you were making a grid for a cake.
- Preheat the oven to 190°C. Place the turkey breast on the prepared bacon rack, skin side down, wrap it in bacon and form into a roll. Tie with string. Weigh the entire package of meat and calculate the baking time: for every 500 g, allow 20 minutes in the oven. Place the onion slices in a baking dish and place the wrapped turkey breast on them so that the skin hidden under the bacon is on top. Place in the oven and bake according to the weight. When the bacon is nicely golden brown, cover the entire baking dish with foil. 30 minutes before the end of baking, brush the bacon with maple syrup.
- Remove from the baking dish, cover with foil and let the breast rest before finishing the sauce.
- Pour the contents of the roasting pan into a saucepan (scrape it and if necessary, pour a little broth over the roasting pan and boil them). Add the wine and broth and boil (at least half, but you can add more), set aside and stir in the cranberries. If you want, you can strain the sauce. SOMETHING EXTRA: If you have a good butcher, ask him for boneless turkey breasts that remain connected by the skin. If you can't find them, buy 2 chicken breasts and make 2 smaller roulades.
With a turkey breast stuffed with herb stuffing and dressed in a refined braided bacon jacket, you will make a real spectacle at a festive lunch. As a side dish, you can serve potato squares and caramelized shallots with cabbage.