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Bacon and Sage Wrapped Turkey Breast

August 21st, 2009

Carving boneless turkey joint

I hate to say it but… I’m already preparing for Thanksgiving. I wanted to try out some farm fresh turkey before the big day. Was there really a difference in taste? I recently purchased a free range turkey breast from the farm and was stumped on how to prepare it. I didn’t want something boring and there was no time to marinade it.

I don’t know how you feel about poultry but I just don’t love it and I definitely don’t crave it. The meat usually is dry and tasteless. What to do. What to do.  

I came across this Bacon and Sage Wrapped Turkey Breast from Faith Ford’s Cooking with Faith: 125 Classic and Healthy Southern Recipes. This recipe couldn’t be easier and with only 5 ingredients, I couldn’t mess this up even if  I was drinking. You know I was!  The sage, bacon, cajun seasonings and soy really enhanced the natural flavor of the turkey. I can’t wait for the leftovers for lunch. 

Bacon and Sage Wrapped Turkey Breast

1 boneless turkey breast half, about 3 lb.
2 tbsp soy sauce
2 tbsp store-bought Cajun seasoning
10 fresh sage leaves
8 slices bacon

Heat oven to 350F. Place turkey on clean work surface. Pour soy sauce over both sides of turkey and sprinkle with Cajun seasoning. Lay sage leaves over turkey skin and wrap with bacon; secure with wooden picks. In a large nonstick, ovenproof skillet, sear turkey on all sides until bacon strips have browned, 3-4 minutes. Place skillet in oven and bake for 50-60 minutes or until instant-read thermometer registers 160F. Let sit 10 minutes before slicing.

*You can serve the turkey with or with out the bacon and sage. Just drizzle the bird with the pan juices before serving.

Filed under: Poultry & Game Birds


1 Comment

1 response so far

  • 1 peabody Aug 23, 2009 at 11:24 pm

    The answer is…always with bacon.

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