Monday, February 27, 2012

Bacon Wrapped Turkey Breast with Truffle Butter Infusion

There's nothing I like better than getting creative in the kitchen in order to come up with an interesting new recipe and today's turkey isn't just creative, it's down right delectable! The slight hint of truffle marries perfectly with Applewood smoked bacon. Together, they infuse this incredibly moist roast turkey with flavour that is off the charts.

A simple pan gravy compliments of Knorr's, truffled mashed potatoes, and vegetables round out the dish making it a perfect Sunday dinner any day of the week and a show stopper for easy and elegant entertaining.

For the printable recipe click HERE.

Please enjoy my easy to follow step by step how to video!

  • 1 cup softened butter
  • 1/2 tsp white truffle oil
  • 1/4 tsp truffle salt 
  • 3 lb boneless turkey breast roast
  • 1 tsp truffle salt
  • 1 tsp Herbes de Provence
  • 1 tsp garlic powder
  • 6-8 slices smoked Applewood bacon
  • 1 package Knorr's turkey gravy mix
  • 1/4 cup sherry
Note, this recipe can also be made using lemon herb butter and lemon herb salt.

  1. In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the freezer until ready to use.
  2. Using a sharp knife, make 16 slits in the roast as per video instructions.
  3. Cut the frozen butter into 4, 1/2 inch discs and cut the discs into 4 equal pieces. Cut an extra 1/2 inch disc to rub over the turkey. Re-wrap the truffle butter and return to the freezer for future use.
  4. Insert butter into each of the 16 slits.
  5. Massage the last disc of butter into the turkey breast.
  6. Blend the additional truffle salt, Herbes de Provence, and garlic powder and massage into the meat. 
  7. Wrap the roast in bacon as per video instructions, place the roast, bacon seam side down, onto a roasting rack in a shallow roasting oan and roast at 325 for app 2 hours until the roast reaches an internal temperature of 170 degrees or 190 for well done.
  8. Remove roast from oven, tent, and let rest for 15 minutes while you make the gravy. 
  9. To make the gravy, remove all but 1 tsp of the fat from the roasting pan. Pour in the package of gravy mix and mix together with the remaining pan fat removing all brown bits from the bottom. Whisk in 1 cup cold water and 1/4 cup sherry. Return to medium high heat and continue to whisk until thickened. 



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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