Bacon-Wrapped Turkey Breast With Hazelnut Mole

Name: Bacon-Wrapped Turkey Breast With Hazelnut Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh Italian parsley leaves; 1/4 cup olive oil; 3 1/2 tablespoons fresh lime juice; 3 large garlic cloves, peeled; 2 tablespoons adobo sauce from canned chipotles*; 2 bay leaves; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 1/2 teaspoon whole black peppercorns; 2 2-pound skinless boneless turkey breast halves; 2 pounds applewood-smoked bacon slices; Chopped fresh parsley

Servings: persons

1/2 cup fresh Italian parsley leaves
1/4 cup olive oil
3 1/2 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons adobo sauce from canned chipotles*
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
2 2-pound skinless boneless turkey breast halves
2 pounds applewood-smoked bacon slices
Chopped fresh parsley

1
Combine first 9 ingredients in processor; blend until marinade is almost smooth. Rub marinade all over turkey breast halves. Place turkey in 13x9x2-inch glass baking dish; pour remaining marinade over. Cover and chill overnight.
2
Remove turkey from marinade, allowing some marinade to cling to turkey. Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)
3
Preheat oven to 375u00b0F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325u00b0F and roast until instant-read thermometer inserted into thickest part of turkey registers 155u00b0F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162u00b0F).
4
Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.
5
*Chipotle chiles - dried, smoked jalapenos - canned in a spicy tomato sauce, sometimes called adobo, are sold at some supermarkets, specialty foods stores, and Latin markets.

1584

kcal

Calories

114

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup fresh Italian parsley leaves, 1/4 cup olive oil, 3 1/2 tablespoons fresh lime juice, 3 large garlic cloves, peeled, and more.

Yes, Bacon-Wrapped Turkey Breast With Hazelnut Mole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!