Roast Turkey Breast (with all the trimmings)
Ingredients
- Boneless Turkey Breast
- Olive oil
- Fresh parsley, finely chopped
- (or 2 tbsp. dried)
- A slight sprinkling of dried sage
- Freshly ground black pepper
- 8 or so rashers of streaky bacon
- These are just a few of the accompaniments that may be served with the Turkey:
- Roast Potatoes
- Roasted Parsnips with maple syrup
- As assortment of vegetables
- Chipolata Sausages
- Sage and Onion Stuffing
- Apple Sauce
- Cranberry Sauce
- See Roast Dinner
- Check the cooking times on the Roasting Times for Meat Chart for the weight of your Turkey Breast
- Preheat oven to 200ºC
Method
This must be one of the nicest meals to prepare at Christmas time. Put on some Christmas music, pour a glass of wine and enjoy!
Open up a large piece of aluminium foil and lightly oil the centre. Take the turkey breast and rub it all over liberally with the olive oil and place it on the foil.
Sprinkle over the herbs and season with the pepper.
Take each rasher of bacon and with a knife gently stretch it out to make it longer. Now criss-cross the bacon over the top of the turkey breast.
Start with the edge of foil nearest to you and fold it over the turkey breast. Now in an anti-clockwise direction fold over the next piece until all four sides have been closed. This ensures it is securely wrapped and not liable to leak out its juices. Place it in a baking tin.
Put the tin in the pre-heated oven and cook according to the time you have calculated from the Roasting Times for Meat Chart (see link above).
During the last 30 minutes, keep basting the turkey with its own juices, but keep it sealed whilst finishing its cooking time. Open up with about 10 minutes to finishing time.
Test to see whether the juices run clear, it should be nice and moist.
Take out of the oven. Draw the aluminium foil back over to cover the turkey and leave to rest for 15 minutes before carving.
Serve with all the trimmings! See the Roast Dinner link above.
Merry Christmas and a Happy New Year, always.