Glazed Bacon-Wrapped Turkey Breast

Name: Glazed Bacon-Wrapped Turkey Breast
Prep time: 20 min
Total time: 2 h
Yield: 10
Ingredients: 1 boneless turkey breast (4 to 5 lbs.), skin removed; 1 1/2 bunches green onions, sliced; 2 c. packed fresh parsley; 1/2 c. olive oil; 4 cloves garlic; 12 oz. thick-cut bacon; 1/2 c. packed dark brown sugar; 1/4 c. balsamic vinegar; 1/4 c. maple syrup

By The Good Housekeeping Test KitchenPublished: Dec 2, 2016

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Mike Garten

Yields:

Active Time:

20 mins

Total Time:

2 hrs

Wrapping the bird in bacon help keep it juicy!

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Ingredients

1 boneless turkey breast (4 to 5 lbs.), skin removed
1 1/2 bunches green onions, sliced
2 cups packed fresh parsley
1/2 cup olive oil
4 cloves garlic
12 oz. thick-cut bacon
1/2 cup packed dark brown sugar
1/4 cup balsamic vinegar
1/4 cup maple syrup

Directions

1. Step 1Preheat oven to 375 degrees F. Place turkey breast, smooth side down, on cutting board. On left breast, cut along right side of tenderloin to separate from breast without cutting tenderloin off; fold tenderloin back. Repeat on right breast, cutting along left side of tenderloin and folding back. Cover surface of turkey with 3 large sheets plastic wrap. With flat side of meat mallet or heavy rolling pin, pound turkey until about 1 inch thick all over. Discard plastic wrap.
2. Step 2Sprinkle surface of turkey with 3/4 teaspoon salt. In food processor, pulse green onions, parsley, oil and garlic until finely chopped, stopping to stir occasionally. Spread herb mixture in even layer on breast. Starting with short side, roll breast tightly. Place seam side down. Drape bacon over turkey roll, overlapping slices slightly. Tuck ends of bacon under turkey roll. Using 16-inches pieces of kitchen string, tie turkey tightly at 11/2-inches intervals. (Turkey may be wrapped tightly in plastic and refrigerated up to overnight.) Transfer to rack fitted into roasting pan lined with foil. Add 4 cups water to bottom of pan. Roast 45 minutes.
3. Step 3Meanwhile, whisk together sugar, vinegar and syrup. Brush over turkey after it has roasted 45 minutes. Roast another 45 minutes. or until turkey is cooked (internal temperature reaches 160 degrees F), basting with sugar mixture every 15 minutes. Loosely cover with foil; let rest 20 minutes. Cut and discard strings before slicing and serving.

About 450 cals, 56 g protein, 19 g carbs, 16 g fat (4 g sat), 520 mg sodium.

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