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Bacon and Herb Roasted Turkey Breast

This delicious bacon and herb roast breast of turkey recipe is courtesy of chef Emeril Lagasse.

  • servings: 8

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Ingredients

  • 3 strips thick-cut bacon
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry

Directions

  1. Step 1

    Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.

  2. Step 2

    Place bacon in a medium skillet over medium heat; cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.

  3. Step 3

    Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.

  4. Step 4

    Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.

  5. Step 5

    Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.

Source
The Martha Stewart Show, November Fall 2007

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Reviews (22)

  • turkman143 25 Nov, 2011

    Simply delicious! I learned this recipe from a Martha Stewart podcast, and rather than stuff the baste under the skin, I made a basting sauce with a full quarter cup of butter and a cup of dry champagne.

  • WellReadWellFed 28 Dec, 2009

    I've made this two Christmases in a row and everyone loves it. However, the ingredient list calls for two TABLESPOONS of salt and the instruction say two TEASPOONS. Make sure you use the lesser amount when you make this.

  • Janet44 25 Jan, 2009

    I made this Xmas day for 18 people (1st time to entertain for that many people, and 1st time to ever serve turkey). I was so nervous but it was the best meal I've ever served. My husband and I don't even care for turkey and it is one of our favorite entrees now. BTW I bought the turkey Xmas Eve and it was on SALE 79 cents/lb. YES.

  • cdbaldwin 15 Jan, 2009

    This was the best recipe i have used for a turkey!

  • mmsrjs 1 Mar, 2008

    HI MARTHA! WE MADE THE ABOVE RECIPE AND LOVED IT. USED THE LESSER AMOUNT OF SALT, SINCE MY COMMON SENSE TELLS ME: YOU CAN ALWAYS ADD MORE BUT NEVER TAKE AWAY. LOVED IT SO MUCH, I HAVE GOTTEN ANOTHER TURKEY BREAST WILL SOON BE PUTTING IT IN THE OVEN. THANKS

  • psmcmann 25 Dec, 2007

    MMSRJS Your advice is noted and I strongly advise you to follow it! The ingrediant list states TABLESPOONS and the directions state TEASPOONS. Martha maybe you should weigh in?

  • mmsrjs 25 Dec, 2007

    I see all of my comment did not print, See Directions 3

  • mmsrjs 25 Dec, 2007

    Oh my! michelles and psmcmann: you need to learn to read your directions more slowly. find your answer in Directions # 3

  • psmcmann 23 Dec, 2007

    I am with Michelles - the ingrediant list clearly says 2 TBS and the directions clearly say 1 TSP under the skin and the remaining TSP on top. Which is it TBS or TSP? Makes a very big difference.

  • kato 7 Dec, 2007

    I cooked this on Thanksgiving and my family thought that it was the best turkey I have ever made. I was afraid that a breast would be too dry, but it wasn't. It was flavorful and extremely moist. The skin was wonderfully golden and crisp. The extradinary flavor was delicately infused throughout the breast. It was absolutely the best turkey I have ever eaten!

  • vym 26 Nov, 2007

    I didn't use any bacon (couldn't find any w/o nitrites/nitrates), but it was still flavorful, although I did experience some difficulty spreading the butter mixture under the skin, as I used a whole and rather large turkey.

  • vym 26 Nov, 2007

    I didn't use any bacon (couldn't find any w/o nitrites/nitrates), but it was still flavorful, although I did experience some difficulty spreading the butter mixture under the skin, as I used a whole and rather large turkey.

  • Myrt 23 Nov, 2007

    My husband loved this. I tried it on a large roasting chicken, it was so moist and flavorful. This will be a regular recipe for us.
    Myrt

  • Sislis 22 Nov, 2007

    I am serving this along with smoked Turkey. My Mother uses bacon fat to season just about everything. Happy Thanksgiving and God bless.

  • PattiS 20 Nov, 2007

    I tried this with chicken breasts and they turned out great. I used the leftover chicken to make chicken and noodles a few days later. The flavor of the chicken was great.

  • ajjenkins 19 Nov, 2007

    For michelles, you only put 1 tsp. salt into the butter compound, and the rest you season the outside of the bird with after you brush the bacon fat on the skin. Can't wait to try this recipe for Thanksgiving. Looks soo good.

  • ajjenkins 19 Nov, 2007

    For michelles, you only put 1 tsp. salt into the butter compound, and the rest you season the outside of the bird with after you brush the bacon fat on the skin. Can't wait to try this recipe for Thanksgiving. Looks soo good.

  • MelissaMae 19 Nov, 2007

    If I want to do the compound butter treatment on a full turkey (13.5 pounds), how long should I cook the turkey?

  • michelles 16 Nov, 2007

    The ingredients say 2 TBSP of salt, but the directions say TSPs of salt... Do we know which it is? I would hate to over salt...

  • Ladybugs-are-lucky 15 Nov, 2007

    Love the turkey under the skin idea!! I will sure try it!!

  • marthaguy 15 Nov, 2007

    Love the idea of the compound butter under the skin. I'm combining this idea with Turkey 101. I think our turkey this year will be a huge hit!

  • Norm 15 Nov, 2007

    I am definately going to do this.