Name: Bacon Wrapped Turkey Breast with Savory Herb Stuffing
Ingredients: For the Brine:; 2 quarts ice cold water; 1/3 cup Kosher salt; 1/4 cup white sugar; 2 skinless, boneless turkey breasts; For the Herb Stuffing:; 2 tablespoons butter; 1/2 cup finely chopped yellow onion (about 1 small onion); 1/3 cup finely chopped celery (about 1 small stalk); 2 teaspoons finely chopped fresh sage leaves; 1 teaspoon finely chopped fresh thyme; 3 cups roughly chopped bread; 1/2 cup chicken stock; 1 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 24 slices bacon (about 1 1/2 pounds)

Enjoy the perfect barbeque all year round with the bacon wrapped turkey breast with savory herb stuffing when you use the Philips Smoke-less Indoor Grill Rotisserie Attachment.

Main courses

Smokeless Grill

Meat

Ingredients

For the Brine:
2 quarts ice cold water
1/3 cup Kosher salt
1/4 cup white sugar
2 skinless, boneless turkey breasts
For the Herb Stuffing:
2 tablespoons butter
1/2 cup finely chopped yellow onion (about 1 small onion)

1/3 cup finely chopped celery (about 1 small stalk)
2 teaspoons finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme
3 cups roughly chopped bread
1/2 cup chicken stock
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
24 slices bacon (about 1 1/2 pounds)

Instructions

To make the brine:
1. Combine water, salt, and sugar in a large bowl and whisk to dissolve. Submerge turkey breasts in brine and place in refrigerator for 1 hour.
To make the stuffing:
1. While turkey is brining, melt butter in a medium skillet over medium heat. When foaming subsides, add in sausage and cook until browned, about 5 minutes. Add in onions, celery, and apple and cook until softened, about 5 to 7 minutes, stirring occasionally.
2. Place sausage mixture in a large bowl along with cornbread, chicken stock, sage, 1 teaspoon of salt, and black pepper. Mix to thoroughly combine.
3. Create a bacon weave by laying 6 strip of bacon out horizontally side by side. Interlace 6 more pieces of bacon vertically with horizontal bacon, as you would making a lattice-top pie. Repeat with remaining 12 slices of bacon to make a second weave.
4. Remove turkey breasts from brine and pat dry with paper towels.
5. Butterfly turkey breasts open and pound out to a square of even thickness. Lay each breast on one bacon weave. Spread half of the stuffing in an even thickness over each of the breasts, leaving about 1/2 an inch edge with no stuffing. Roll tightly into a cylinder with bacon on the outside. Wrap turkey rolls tightly in plastic wrap and place in the refrigerator to firm up, about 1 hour to overnight.
6. Place on the rotisserie and cook until 165°F.

Bacon Wrapped Turkey Breast with Savory Herb Stuffing

Ingredients

Instructions

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