• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
3
Nutritional Information

Per serving

Calories:
620
Protein:
110 g
Fat:
16 g
Carbohydrates:
3 g
Sodium:
930 mg

Credit
Andrea Buckett

Serves: 10
Prep Time: 40 mins
Cook Time: 2.50 hrs
Preheat oven to 350oF
  1. Into a small food-processor (or using a mortar and pestle) add the onion powder, salt, pepper, fennel seeds, chili flakes, garlic, thyme, parsley, rosemary and sage leaves. Pulse until you have a coarse green mixture. Add the butter and lemon zest and pulse to combine.
  2. Gently remove the turkey skin from the breast, so it comes off in one whole piece. You can cut off large pieces of fat from the edges but try to keep the rest in tact as it will be laid back over the turkey once the breast is rolled.
  3. Place two large pieces of plastic wrap, slightly overlapping on to a large work surface. Place the turkey, breast side down on the plastic. Gently remove the two large tenders from either side of the breast.  Freeze these to use for stir-fry or other turkey recipes.
  4. Butterfly each half of the turkey breast by slicing horizontally into the thickest part of the breast and folding it open like a book. Do not slice all the way through.
  5. Place more plastic wrap over the entire turkey breast. Use a meat mallet to even out the turkey breast for rolling.
  6. Remove the top piece of plastic and spread the Dijon mustard over the entire surface of the turkey. Follow by spreading the entire herb-butter mixture over the turkey.
  7. Starting at the long end, roll the turkey into one large log (jelly-roll style) securing the seam on the bottom.
  8. Gently drape the skin back over the top of the turkey, wrapping it around the bottom as much as possible.
  9. Use butcher twine (you might need two sets of hands here) to tie the roast about 6 times crosswise and then once down the length of the turkey.
  10. Place turkey roll on the roasting pan and cook on the middle rack of the oven. Cook uncovered for 1hr 15min, basting every 30min or so.
  11. Use a thermometer to check temperature. When the temperature reads 120F, remove the turkey from the oven.  Carefully, cut off the butcher twine and discard.
  12. Starting at one end of the turkey drape bacon over the top, overlapping each slice of bacon slightly until the entire turkey is covered in bacon. Tuck the ends of the bacon under the turkey as best as you can.
  13. Return the bacon covered turkey to the oven and cook until the temperature of the thermometer reads 135F.
  14. Raise the cooking temperature of the oven to 400 and cook until the thermometer reads 165F.
  15. Remove turkey from oven and cover. Allow the turkey to rest for 20min.
  16. Slice and serve.

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