Bacon and Herb Roast Turkey Breast
Show: Emeril Live
Episode:
Time for Turkey
Rate This RecipeRead users' reviews (25)
- Recipe categories: Meat, Bacon, Poultry, Turkey,
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Average Rating:
Total Reviews: 25
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By zwinkerzwinker1
on December 10, 2012
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This recipe is absolutely delicious! I use this one almost everytime I make turkey.
By debtay
on January 01, 2012
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Yum! Made this for New Years dinner. Was fabulous, moist and full of flavor. Don't skimp on fresh herbs by using dried. Can't wait for leftovers.
By joyciebe
on November 26, 2011
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easy to do, only 2 out of 12 liked it
By dustynlulu
san jose
on November 20, 2011
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The flavor was delicious, skin was crispy, meat was juicy and tender.
By domeofsilence_1...
north salem, 72
on May 11, 2011
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YOU MUST MAKE THIS!!! DELICIOUS!!! Super moist! Never tasted such flavorful turkey EVER and I love turkey and am almost 50 years old! I only had dried herbs on hand, I used a little less than called for. I cut salt in half as per other reviewers advice. Next time I would not use salt at all, and maybe low salt bacon--I think that's where the saltiness truly comes from. I would also bake longer. Even though my turkey breast had a pop-up timer, I like my turkey a little on the dryer side. I will also try with fresh herbs. Very aromatic while cooking. This was my first try with an Emeril recipe, but won't be my last!!!!
By kyeda4
Bowie, MD
on December 24, 2010
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This is so easy to make and VERY flavorful!
By melindagseifert
South Boston, MA
on December 08, 2010
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I did this over Thanksgiving and EVERYONE said this was the BEST Turkey they ever had!
By Banking_Hours
on November 28, 2010
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This year was my first to host Thanksgiving and I selected this recipe for the turkey. It was a big hit and everyone wanted the recipe.
The meat was moist and flavorful. We could taste the herbs, but surprisingly, we couldn't taste the bacon in the meat. The butter and bacon did do a superb job on the skin, however. It was crisp and delicious. The only recommendation I have is to make sure your herb/bacon/butter mixture is at room temperature. Spread it as evenly as you can under the skin, as the skin will brown and crisp more rapidly than it otherwise would.
By DrPsyclone
Studio City, CA
on November 24, 2010
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Made a couple of these for the buffet following a friend's vow renewal ceremony and the response was awesome. Since I cook kosher, for the butter I substituted dairy-free margarine and for the thick bacon slices ... FORGET ABOUT LEAN PASTRAMI OR "KOSHER BACON"... I used hand sliced "navel pastrami" (the fatty second cut of brisket and it rocks. In two days, I am making a full bird in my Viking convection oven, so I will fill the cavity with stuff their executive chef suggests... http://www.karinsvikingkitchen.com/2009/11/convection-roasting-large-turkey.html
By jgaradozzi_6061239
Salem, MA
on October 24, 2010
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Emeril, I used this recipe last year for the holidays, it was a big hit. Every time I make a turkey, this is a must especially for this coming holiday season. My family raves about it all the time - thanks for sharing!!!!