Maple Sage Bacon-Wrapped Turkey Breast with Stuffing Croutons

Turkey time, today on The Kitchen! Thanksgiving may be smaller this year, but that doesn’t mean the food needs to be any less festive. I’m making Maple Sage Bacon-Wrapped Turkey Breast with Stuffing Croutons 😋I’ll link the recipe in my story or you can find it on Food Network website.

I got my stretchy pants on so I can eat mass quantities. 🤪 Sweatsuit is from Alo Yoga.

Maple Sage Bacon-Wrapped Turkey Breast with Stuffing Croutons

Recipe by Katie Lee Biegel

Prep time: 1 hr

Cook time: 2 hrs

Total time: 3 hrs

Yield: 4 to 6 Servings

Ingredients

• Nonstick cooking spray, for the parchment paper
• 1/2 pound Bacon (about 8 strips)
• 6 tablespoons Unsalted butter, at room temperature
• 6-8 2-inch slices baguette
• 2 tablespoons Minced fresh sage
• 2 tablespoons Maple syrup
• 2 teaspoons Kosher salt
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1/2 teaspoon Freshly ground black pepper
• 1 7- to 8-pound skin-on boneless split turkey breast

Cooking Directions

1. Preheat the oven to 350 degrees F.
2. Line a sheet pan with parchment paper. Spray the parchment paper with cooking spray. Shingle the bacon strips side-by-side on the parchment paper, allowing the edges to overlap slightly. Refrigerate until ready to use.
3. Butter each side of the bread slices, using 2 tablespoons butter in total. Place the bread in a 9-by-13-inch baking dish. Set aside.
4. Mix the remaining 4 tablespoons butter with the sage, maple syrup, salt, garlic powder, onion powder and pepper in a bowl. Use your fingers, and a knife, if necessary, to make a pocket between the meat and the skin of the turkey. Rub the butter under the skin in an even layer. Place the sheet pan with the bacon on a work surface, then lay the turkey skin-side down on the bacon. Wrap the bacon around the turkey by lifting the parchment and pressing the bacon against it to secure. Place the turkey skin-side up on top of the bread and lift away the parchment.
5. Roast until the internal temperature reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before slicing. Quarter the stuffing croutons before serving. Serve warm.