Bacon Roasted Turkey Breast with Mashed Potatoes
It doesn’t get better than this bacon-crusted turkey. And since it’s made with a breast, not a whole turkey, it’s perfect for a family dinner any time of year.
|1 16oz package||
Turkey Breast, deboned
Water (for brine)
Salt (for brine)
Sugar (for brine)
Peppercorns, whole (for brine)
Orange sliced (for brine)
Garlic (for brine)
Sprigs thyme (for brine)
|10 - 12||
Medium Sized Yukon Gold Potatoes (for mashed potatoes)
Butter (for mashed potatoes)
Heavy Cream (for mashed potatoes)
|1 8oz package||
Cream Cheese, softened (for mashed potatoes)
Salt and Pepper, to taste (for mashed potatoes)
For the Brine:
Stir all brine ingredients together until fully dissolved. Place turkey breast in bowl or plastic bag and cover with brine. Refrigerate for 24 hours. When ready to cook, remove turkey breast from brine, rinse with cold water and pat dry with paper towel.
For the Turkey Breast:
Weave bacon together to make one big sheet of bacon. Wrap bacon around turkey breast and place on baking sheet. Cook in 350°F oven for 1 hour or until breast reaches an internal temperature of 160°F. Remove from oven and let rest for 10 minutes before slicing.
For the Mashed Potatoes:
Peel potatoes and cut into even pieces. Fill large pot with cold water, 1/8 cup salt and potatoes; bring to boil. Cook potatoes until fork tender; drain and set aside.
In small saucepan, heat cream and butter over low heat. Using food mill or box grater, grate cooked potatoes into bowl. Add cream cheese and heated butter and cream. Mix until fully incorporated. Season with salt and pepper.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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