Bacon-wrapped turkey roast

Turkey breast wrapped in bacon and cooked in the oven, with a white wine and onion gravy.

Course Main Course

Cuisine American

Keyword bacon, meat roast, turkey breast, white wine gravy

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 705kcal

Author Eva

Lay out bacon slices over the parchment paper, slightly overlapping. Place turkey breast in the middle. Wrap the bacon around the turkey breast by gently lifting the parchment paper and peeling it back. Truss the meat by looping butcher's twine all around it in order to ensure the bacon stays in place.
Heat the casserole dish on the stove and warm 1 tablespoon olive oil. Add the meat and sear on all sides, turning it around every other minute to ensure all of it gets to touch the hot pot. In the meantime, slice the onion into half moons. Remove the seared meat from the casserole dish, warm up the rest of the olive oil and add the onions. Sweat on medium heat until soft, about 5 minutes.
Return the meat to the casserole dish, pour in the white wine, cover with aluminium foil and place in the preheated oven at 200C (392F). Cook for 30 minutes or until the turkey reaches an internal temperature of 75C (167F).
Once cooked, remove the turkey roast from the pot and pour everything that's left (onion, wine and meat juices) into another pot. Add the cream and blend until smooth. Set on medium-high heat. Aside, mix cornstarch with water and pour into the gravy, constantly mixing until it reaches boiling temperature so it thickens some.
Remove the butcher's twine, slice up the meat and place back into the casserole dish. Pour warm gravy all over it. The dish is ready to serve.

Please notice that the roast is easier to cut when cold, so if you have time I would recommend to slice it when cold, and reheat once back in the dish with the gravy.
The nutritional information provided is made with an online calculator and only meant to be used as a guideline.