bacon wrapped turkey breast stuffed with pancetta

Name: Bacon Wrapped Turkey Breast Stuffed With Pancetta
Prep time: 45 min
Cook time: 1 h 20 min
Cuisine: American
Ingredients: 1/2 - turkey breast; 1 pound(s) bacon; 1 package(s) pancetta; 6 slice(s) provolone cheese; 2 tablespoon(s) Tony Chachere Creole and Cajun seasoning; 1 1/2 teaspoon(s) brown sugar; 1 teaspoon(s) black pepper

(2 ratings)

Slicing the Bacon Wrapped Turkey Breast Stuffed With Provolone and Pancetta.

review

Blue Ribbon Recipe by

Sam Mello

@smello

San Clemente, CA

I came up with this when we went with a bacon theme for our potluck at work. The bacon weave looks impressive and adds a great taste.

Blue Ribbon Recipe

Super juicy and tender, this bacon-wrapped turkey breast is so good, that your family will be asking you if it's really turkey. Weaving bacon and wrapping it around the turkey breast not only adds smoky flavor but also looks impressive. We loved the gooey provolone cheese and bits of salty pancetta inside. Make this roasted turkey breast for an easy Thanksgiving main dish.

— The Test Kitchen @kitchencrew

(2 ratings)

yield serving(s)

prep time 45 Min

cook time 1 Hr 20 Min

method Bake

Ingredients For bacon wrapped turkey breast stuffed with pancetta

1/2

turkey breast
1 lb

bacon
1 pkg

pancetta
6 slice

provolone cheese
2 Tbsp

Tony Chachere Creole and Cajun seasoning
1 1/2 tsp

brown sugar
1 tsp

black pepper

How To Make bacon wrapped turkey breast stuffed with pancetta

1
Preheat at oven to 375 degrees. Place the 1/2 breast between two sheets of plastic wrap and use a mallet or frying pan to flatten to a consistent thickness (save the top piece of plastic wrap). Coat the inside with 1 Tbsp Cajun seasoning.

2
Layer the provolone and the pancetta. Dust with a little more Cajun seasoning.
3
Using the plastic wrap under the breast, start at the thinnest point, and roll the breast up. Using plastic wrap, wrap as tight as possible.
4
Lay out the other piece of plastic wrap and weave enough bacon to wrap the breast. Cover with brown sugar and 1/2 tsp of pepper.
5
Rub the remaining seasoning onto the skin side of the breast. Again, using the plastic wrap, roll the breast into the bacon weave so the ends wind up on the underside of the breast as it sits.
6
Tie the whole thing as you would a roast, about every 2 inches. (This can be removed before the presentation.) Sprinkle the remaining pepper over the bacon.
7
Roast until reaching 172F internal temperature. I use a grill inside a roasting pan to keep the bacon crispy all the way around.
8
Slice into medallions for sandwiches or main course.
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