Herb Roasted Turkey
INGREDIENTS
- 1 Turkey breast
- 4 C Cranberry-apricot stuffing (see recipe above)
- 2-3 Mustard Greens (bunches) (leaves only) (blanched)
- 15 Mock 'Bacon' trips
- 2 t Seasoning blend
- 1 T Sea salt
- 1 T Garlic (granulated)
- 1 T Onion (granulated)
- 1 t Black pepper
- 1 T Paprika (smoked) (optional)
DIRECTIONS
- 1. Combine the four spices to create the seasoning blend - set aside.
- 2. Carefully slice the turkey breast lengthwise without slicing all the way through.
- 3. Just enough to enable the top portion to fold out making the turkey breast one
large piece - 4. Place a piece of clear wrap on the counter or cutting board then place the split turkey breast on top of the plastic
- 5. Place another piece of plastic on top of the turkey breast.
- 6. Begin pounding the turkey breast working your way from the middle towards the
outside & top & bottom. - 7. Continue pounding until the meat is evenly spread out & remove the top plastic.
- 8. Liberally season the entire surface with the seasoning blend.
- 9. Then lay out strips of mock bacon to cover the surface.
- 10. Lay out the blanched mustard greens (leaves only) to cover the surface.
- 11. Roll stuffing into little balls & arrange along the bottom of the turkey breast.
- 12. Using the plastic under the breast, gently start rolling the turkey over on itself until
it is rolled to the end. - 13. Carefully remove the plastic without disturbing the roll.
- 14. Wrap the roll tightly in aluminum foil to hold it together while roasting.
- 15. Place in a pre-heated 326 degree oven & cook to an internal temperature of 160
degrees (about 1 hour).
- 16. Remove the roll from the oven & let it rest for 15 minutes.
- 17. Unwrap or untie the roll, slice as desired & serve with your favorite gravy & sides.
Copyright © 2012-2020 Kosher Woman.com
All rights reserved.