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Bacon-Wrapped Turkey Breast with Chorizo, Cranberries, and Little Potatoes Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This delicious Bacon Wrapped Turkey Breast recipe features a succulent boneless turkey breast wrapped in crispy bacon and roasted alongside Spanish chorizo, fresh cranberries, and tender little potatoes. Finished with a splash of creamy sauce and aromatic thyme, this dish offers a perfect balance of savory, smoky, and slightly sweet flavors, ideal for a comforting and elegant meal for four.

Ingredients

Scale

Turkey and Seasoning

  • 1 boneless skinless turkey breast
  • Pepper, to taste
  • Garlic powder, to taste
  • 10 slices of bacon (or enough to wrap the turkey breast)

Vegetables and Extras

  • 1.5 pounds little potatoes, halved
  • 5 ounces Spanish chorizo sausage, diced
  • 1/2 cup fresh cranberries
  • Italian seasoning, to taste
  • 5 sprigs fresh thyme, leaves separated plus extra sprigs if desired

Sauce

  • 1/2 cup heavy/whipping cream

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and position the oven rack in the middle to ensure even cooking.
  2. Prepare the turkey breast: Lightly season the boneless turkey breast with pepper and garlic powder. Carefully wrap the breast with bacon slices, securing them with toothpicks, preferably placing all toothpicks on the bottom side to keep it neat. Place the wrapped turkey centrally in a large roasting pan.
  3. Add potatoes, chorizo, and cranberries: Arrange the halved little potatoes, diced Spanish chorizo, and fresh cranberries around the turkey in the roasting pan. Sprinkle Italian seasoning and thyme leaves over the mixture, and optionally add a few whole thyme sprigs for added aroma.
  4. Roast the turkey and sides: Place the roasting pan in the oven uncovered and roast for 30 minutes. After this, carefully stir the potatoes and chorizo to ensure even cooking, avoiding contact with the turkey. Return the pan to the oven and roast for another 30 minutes or until an internal thermometer inserted into the thickest part of the turkey reads 165°F (74°C).
  5. Finish with cream and higher heat: Increase the oven temperature to 400°F (205°C). Remove the pan from the oven and pour the heavy cream over the potatoes and other vegetables (avoid pouring cream over the turkey). Stir gently to coat evenly, then return the pan to the oven for an additional 10 minutes to allow the bacon to crisp up further and the cream to thicken into a luscious sauce.
  6. Serve: Remove the turkey breast from the pan and discard the toothpicks. Slice the turkey and serve it alongside the roasted potatoes, chorizo, and cranberries. Pair with additional side dishes as desired for a complete meal.

Notes

  • Use a meat thermometer to accurately check for doneness to avoid overcooking the turkey.
  • Feel free to adjust the amount of bacon based on the size of your turkey breast for full coverage.
  • For a slightly tangier sauce, add a small splash of white wine to the cream before pouring it over the potatoes.
  • Leftovers can be refrigerated up to 3 days; reheat gently to maintain moisture.
  • If fresh cranberries are unavailable, frozen cranberries can be used without thawing.

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Find it online: https://everydaykitchenmeals.com/bacon-wrapped-turkey-breast-with-chorizo-cranberries-and-little-potatoes-recipe/