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Maple Bacon Roasted Turkey https://www.metro.ca/userfiles/image/recipes/roti-dindon-bacon-erable-11431.jpg PT15M PT2H30M PT2H45M
Preheat the oven to 200°C (400°F).Use a mixer to combine the butter, maple syrup, salt, and pepper for 1 minute. Set aside.Cook the bacon in a large pan for 2 to 3 minutes. Add the onion and garlic and cook for another 1 to 2 minutes. Add the pear and pecans and cook for 1 minute. Season with salt, pepper, and fresh rosemary. Stir and set aside.Place the turkey breast on a clean workspace, smooth side down. Carefully cut a slit into the side of the breast to create a pocket. Start with the thicker side.Brush half the maple butter inside the pocket. Add the stuffing in the pocket with an inch of space on either side to avoid spillage. Press down. Slowly roll the breast up starting with the thick side.Use kitchen twine to secure the turkey shut. Start with the extremities to prevent the stuffing from spilling out. Baste the top with the remaining homemade maple butter.Insert a thermometer in the middle. Place on a baking sheet lined with parchment paper. Cook in the oven for 20 minutes.Lower the oven temperature to 180°C (350°F) and keep cooking until the internal temperature reaches 74°C (165°F).Remove from the oven. Let cool before slicing.Serve with roasted Mamzells potatoes (Ready to cook or ELLA) and carrots.Note: To cook in the slow cooker, sear the stuffed breast on all sides in a pan. Add the vegetables and 250 mL (1 cup) chicken broth to the slow cooker. Place the turkey on top. Cook on low for 4 hours or until the internal temperature reaches 74°C (165°F).
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5.5 lb (2,7 kg) half a Quebec boneless skinless turkey breast 1/4 cup (60 ml) butter 3 tablespoons (45 ml) maple syrup To taste salt and pepper Stuffing: 1/2 lb (227 g) bacon cut into lardons 1 onion minced 1 garlic clove chopped 1 pear diced 1/2 cup (125 ml) pecans roughly chopped 3 tablespoons (45 ml) fresh rosemary chopped To taste salt and pepper Accompaniments: Mamzells potatoes (ready to cook or ELLA) carrots
Maple Bacon Roasted Turkey

Maple Bacon Roasted Turkey

Rate this recipe
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8
Main course
0:15
Preparation
2:30
COOKING
2:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5.5 lb
    (2,7 kg)
    half a Quebec boneless skinless turkey breast
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    MAPLE LEAF NATURAL SELECTIONS OR GREENFIELD SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS OR GREENFIELD SLICED DELI MEAT OR BOTHWELL CHEESE

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    170 - 175 g SELECTED VARIETIES


  • 1/4 cup
    (60 ml)
    butter
  • 3 tablespoons
    (45 ml)
    maple syrup
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    SAVE $2.00
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $6.99 ea.

    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • To taste
    salt and pepper

  • Stuffing:
  • 1/2 lb
    (227 g)
    bacon cut into lardons
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    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    $6.99 ea.

    375 - 400 g SELECTED VARIETIES


  • 1
    onion minced
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1
    garlic clove chopped
  • 1
    pear diced
  • 1/2 cup
    (125 ml)
    pecans roughly chopped
  • 3 tablespoons
    (45 ml)
    fresh rosemary chopped
  • To taste
    salt and pepper

  • Accompaniments:

  • Mamzells potatoes (ready to cook or ELLA)

  • carrots
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    Flyer Deals  (2)
    ORGANIC CARROTS

    ORGANIC CARROTS

    $3.49 ea.

    2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


Imprimer ma sélection

Preparation

Preheat the oven to 200°C (400°F).

Use a mixer to combine the butter, maple syrup, salt, and pepper for 1 minute. Set aside.

Cook the bacon in a large pan for 2 to 3 minutes. Add the onion and garlic and cook for another 1 to 2 minutes. Add the pear and pecans and cook for 1 minute. Season with salt, pepper, and fresh rosemary. Stir and set aside.

Place the turkey breast on a clean workspace, smooth side down. Carefully cut a slit into the side of the breast to create a pocket. Start with the thicker side.

Brush half the maple butter inside the pocket. Add the stuffing in the pocket with an inch of space on either side to avoid spillage. Press down. Slowly roll the breast up starting with the thick side.

Use kitchen twine to secure the turkey shut. Start with the extremities to prevent the stuffing from spilling out. Baste the top with the remaining homemade maple butter.

Insert a thermometer in the middle. Place on a baking sheet lined with parchment paper. Cook in the oven for 20 minutes.

Lower the oven temperature to 180°C (350°F) and keep cooking until the internal temperature reaches 74°C (165°F).

Remove from the oven. Let cool before slicing.

Serve with roasted Mamzells potatoes (Ready to cook or ELLA) and carrots.

Note: To cook in the slow cooker, sear the stuffed breast on all sides in a pan. Add the vegetables and 250 mL (1 cup) chicken broth to the slow cooker. Place the turkey on top. Cook on low for 4 hours or until the internal temperature reaches 74°C (165°F).

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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