Bacon Wrapped Turkey Roll
Ingredients
1 1/2 kg boneless, skinless turkey breast
16 slices bacon
300g cream cheese
3 cloves garlic, crushed
1/2 tsp dried parsley
1/2 tsp dried basil
1 tbsp wholegrain mustard
1/2 lemon
Sage leaves
1tbsp olive oil
Method
- Preheat the oven to 200C / gas mark 6.
- Beat together the cream cheese, garlic, parsley, basil, mustard and lemon juice in a bowl, then season with salt and pepper and leave in the fridge for an hour before cooking to let the flavours develop.
- Butterfly the turkey breast and cover with clingfilm and beat with a rolling pin to about 3cm thick, trimming the edges to neaten.
- Lay the bacon on a sheet of baking paper, overlapping the pieces to make a rectangular shape larger than the turkey, and place sage leaves down the centre in a line.
- Place the turkey on the bacon and spread over the cheese mixture.
- Use the edge of the paper to roll the bacon and turkey into a long log shape, tying with string.
- Place the turkey seam-side down on a baking tray, brush with oil and cook for about an hour or until the meat is cooked through.
- Leave to rest for 15 minutes before serving.