Bacon Wrapped Stuffed Turkey Breast

Bacon Wrapped Stuffed Turkey Breast

5 from 1 vote
Course christmas, Main Course
Cuisine Irish
Servings 4


  • 200 g Sausage meat
  • 100 g Breadcrumbs
  • 4 tbsp sage chopped
  • 2 tbsp. Parsley chopped
  • 2 Onions chopped
  • 3 garlic cloves chopped
  • 100 g smoked mature cheddar grated
  • 16 pieces dry cured smoked streak bacon
  • 1 turkey breast approx 1.2 kg
  • 4 sprigs rosemary
  • 2 tbsp olive oil
  • 2 tbsp butter softened

For the gravy ( see next recipe)

  • 1 carrot cut lenghtway
  • 1 onion slcied
  • 1 bulb garlic
  • 300 g chicken wings
  • Salt & Pepper


  • To make the Sausage meat stuffing, in a bowl, combine the sausage meat, breadcrumbs, herbs, onion, garlic, mature cheddar. Check the seasoning and set aside until needed.
  • Place a piece of parchment paper on a work surface. Line the pieces of streaky bacon side by sides so it should fit to cover the turkey breast and add a second layer of parchment of paper. Using a rolling pin, roll the bacon to flatten and spread them until it reach about a double in length.
  • Add the butterflied turkey breast over and add the stuffing.
  • Roll the bacon and turkey piece up to form a long roll. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper. Tuck rosemary branches along the top of the roll under the twine.
  • Weigh the joint and calculate the cooking time, allowing 15 minutes per 450g plus 20 minutes.
  • Preheat the oven to 200˚C.
  • Place the turkey joint into a roasting tin with a carrot, garlic and sliced onion as a raft.
  • Spread some softened butter over the bacon on the turkey and season well with salt and pepper.
  • Place the turkey into the oven and roast it for about 1hour 40 minutes or until the juices run clear.
  • Lift the turkey joint onto a board, cover with foil like a tent and leave it to rest for 10 minutes, before carving and serving! In the meantime prepare the gravy!
Keyword christmas, Kevin Dundon

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