Stuffed roast turkey wrapped in bacon

Name: Stuffed roast turkey wrapped in bacon
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 5 Onions; 2–3 Garlic cloves; 500 g Double cream cream cheese; 1 Cup of deep-frozen 8-herb mixture; 7-10 Tbsp grated zest of 1 organic lemon; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2.2 kg Turkey breast (long, narrow piece; from the butcher to a roulade, approx. 2 cm thick, let cut open); 3-4 packs (100 g each) Bacon; 1 l Vegetable broth; 3-4 Tbsp sauce thickener; 1 pinch Sugar; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Sunday is a fancy day: Stuffed turkey is on the menu. Spicy wraps made of bacon ensure that the meat stays nice and juicy.

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

5 Onions
2–3 Garlic cloves
500 g Double cream cream cheese
1 Cup of deep-frozen 8-herb mixture
7-10 Tbsp grated zest of 1 organic lemon
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2.2 kg Turkey breast (long, narrow piece; from the butcher to a roulade, approx. 2 cm thick, let cut open)
3-4 packs (100 g each) Bacon
1 l Vegetable broth
3-4 Tbsp sauce thickener
1 pinch Sugar
baking paper

Directions

1
Onions peel and quarter. For the filling, peel the garlic and chop very finely. Mix cream cheese, garlic, herbs, lemon zest and breadcrumbs. Season with salt and pepper. Spread the meat on the work surface and season with salt and pepper.
2
Add the cream cheese and smooth it down, leaving a free edge of about 2 cm on a short side.
3
Roll meat tightly, starting from the other short side. Set aside briefly. Line the work surface with baking paper. Place the slices of bacon close together on top. Bacon surface must be as long as the meat roll.
4
Finally, place 4 slices of bacon in the middle.
5
Place the roulade on the bacon with the seam facing down. Now alternately fold the bacon (1 bacon slice from the right, 1 bacon side from the left) tightly over the roulade at a slight angle towards the middle.
6
Repeat the process with all bacon slices until the roast is wrapped in a bacon coat.
7
Carefully place the roulade on a fat pan and spread onions around it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours. After half the baking time, deglaze with stock.
8
Remove from the oven, remove roast from the fat pan. Pour stock through a fine sieve into a pot. Bring to the boil, stir in sauce thickener, bring to the boil and simmer for about 1 minute. Season to taste with salt, pepper and sugar.
9
Cut open a few slices of roast. Arrange on a plate with some sauce. Add the rest of the sauce. Serve with beans, carrots and béchamel potatoes.