Bacon and Herb Roast Turkey Breast
Bacon and turkey are combined together in this meal.
thick-cut bacon (cooked until crisp, drained and finely chopped)
unsalted butter (softened at room temperature)
1 1/2 Tbsp.
1 1/2 Tbsp.
Emeril's® Chicken Rub
1 1/2 tsp.
freshly ground black pepper
1 5-6 lb.
whole turkey breast (rinsed and patted dry)
Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil. In a small bowl, combine the bacon, butter, garlic, and Chicken Rub and mix well. Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh yet still attached near the breast bone. Divide the bacon-butter mixture in half and gently spread half between the skin and the flesh on each side of the breast. Season the outside of the turkey breast with the Kosher salt and pepper. Using a basting brush, brush the turkey all over with some of the reserved rendered bacon fat and then place in the oven. Roast for 1 hour to 1 hour and 10 or 15 minutes, or until a thermometer inserted into the deepest portion of the breast reads 165 degrees F. Remove from the oven and allow to rest for 20 minutes before carving. Makes 6 to 8 servings