TURKEY BACON WRAP RECIPE RECIPES

Steps:

• Lay a length of string twice the length of the turkey fillet on a chopping board. Arrange 4 more lengths of string large enough to tie around the width of the fillet at intervals across your first string, winding each one around the main string once so they don't move around too much. Lay 8 rashers of bacon, across the main string and running in the same direction as the 4 strings, overlap the rashers slightly so they don’t pull apart when you wrap the turkey. Scatter with 1 tbsp of the thyme and grind over some black pepper.
• Place a turkey fillet on top of the bacon then wrap the bacon around it and tie the strings around the middle and around the length to hold everything in place, it should be snug but not too tight Snip off any excess string with scissors.
• Heat the oil in a large frying pan and fry the fillet on all sides until browned then remove from the pan. While browning the first fillet wrap and tie the other one then brown that too. Set aside with the other breast.
• Add the onion and carrots to the pan and cook until starting to colour. Tip the vegetables into the slow cooker and add the bay leaves and mushrooms then arrange the turkey fillets on top. Pour the wine and stock into the frying pan, bring to a rapid boil then pour in to the slow cooker, cover and cook on LOW for 3-4 hours until a skewer poked into the centre comes out feeling very hot or a meat thermometer reads 75C.
• Lift the turkey breasts onto a plate and cover with foil. Mix the flour with 4 tbsp water to make a smooth liquid. Strain the cooking juices from the slow cooker into a pan, whisk in the flour mixture and keep whisking over the heat while bringing to a simmer to make a thin gravy. Serve with the sliced turkey breasts and traditional vegetables and accompaniments. If taking the turkey to the table on a platter, scatter with a little thyme and grind over some black pepper.

Steps:

• Preheat 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. Sprinkle 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. Meanwhile, 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.