INGREDIENTS:

Note

Bacon Wrapped Turkey Breast for two people (with leftovers) is the perfect recipe for small festive gatherings, an informal family Sunday dinner or mid-week meal; this easy to prepare and cook dish still has the "wow" factor and is wonderful for those ubiquitous turkey sandwiches later! 900g to 1 kilo serves 4 people, or two people with plenty of leftovers. Serve this recipe with all the usual trimmings such as my Christmas Sausage, Sage and Bacon Stuffing Loaf. (The turkey joint can be wrapped in bacon and frozen until you need to cook it)

INSTRUCTIONS:

Pre-heat oven to 180C/375F/Gas mark 5. Butter a baking tray or dish that will accommodate the turkey breast/fillet/saddle.
Season the turkey all over with salt (be aware that the bacon may be salty) and freshly ground black pepper. Rub a generous amount of softened butter all over the joint.
Stretch the streaky bacon with the back of a knife - this stops it shrinking during cooking.
Wrap the rashers of bacon around the turkey joint, making sure that the ends are tucked underneath.
Place the turkey into the prepared tray and add about 100mls of water. Loosely wrap some foil over the tray and cook in the pre-heated oven for 40 minutes per kilo plus 20 minutes - a kilo weight joint will take 1 hour (60 minutes) Unwrap the turkey for the last 15 minutes of cooking to allow the bacon to crisp.
Allow to stand for 15 minutes after cooking.
Gravy: Drain the juices from the pan/tray and use them to make gravy by adding a little cornflour that has been mixed with water to them; add some water/and or white wine, about 300mls and season to taste. Serve the warm gravy in a jug alongside the turkey.
Serve the bacon wrapped turkey in slices alongside stuffing, sprouts, carrots, potatoes and all the usual Christmas dinner trimmings.

Bacon Wrapped Turkey Breast Recipe

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