Turkey breast in bacon coat

Name: Turkey breast in bacon coat
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 2 kg Turkey breast (piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Grease; 125–150 g Bacon; 1 kg small vine tomatoes; 1⁄2–1 Pot of basil; 1 medium onion; 1–2 Garlic cloves; 4 TABLESPOONS light balsamic vinegar; 5-6 Tbsp Olive oil; 2-3 TABLESPOONS Tomato ketchup; 75 g Arugula (rocket); 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

2 kg Turkey breast (piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Grease
125–150 g Bacon
1 kg small vine tomatoes
1⁄2–1 Pot of basil
1 medium onion
1–2 Garlic cloves
4 TABLESPOONS light balsamic vinegar
5-6 Tbsp Olive oil
2-3 TABLESPOONS Tomato ketchup
75 g Arugula (rocket)
7-10 Tbsp wooden skewers

Directions

1
Wash the meat and dab dry. Season with salt and pepper and place in a greased flat roaster. Roast in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) 1 1⁄4-1 1⁄2 for hours.
2
Cover with bacon about 30 minutes before the end of the frying time (if necessary, pin the ends with wooden skewers so that the bacon does not shrink).
3
Wash the tomatoes and cut them into pieces. Wash and chop the basil. Peel onion and garlic and chop finely. Mix everything with vinegar, oil and ketchup. Season salsa to taste with salt and pepper.
4
Wash, coarsely chop and fold in the arugula.
5
Pull the skewers out of the meat. Let roast rest for a short time, cut into slices. Serve with the salsa. Serve with baguette or new potatoes.