Yes, turkey is the star on Thanksgiving, but a bacon-weave layer over the top makes it extra-special for the holiday. Even better, the bacon bastes the meat as it cooks, infusing it (and the stuffing within) with flavor and keeping it from drying out.
Recipe courtesy of Food Network Kitchen
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Total:
2 hr 30 min
Active:
30 min
Yield:
12 servings
Level:
Intermediate
Total:
2 hr 30 min
Active:
30 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: kitchen twine and an instant-read thermometer

Preheat the oven to 400 degrees F. Set a wire rack on a baking sheet.

Lay 1 turkey breast smooth-side down on a cutting board. There will be a thin side and a thick side. At about the midway point between them, slice horizontally into the thick side to within 2 inches of the outer edge so that you can open that side like a book and have 1 long piece. Pound the turkey with a mallet to an even thickness of about 1 inch. Repeat with the remaining breast.

Place a large piece of parchment on a work surface. Arrange 12 slices of bacon horizontally on the parchment in 6 lines, with 2 slices of bacon slightly overlapping per line. Arrange the 6 lines so they are touching but not overlapping, with the ends lining up to form a rectangle. Working with the remaining 9 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon lines and vertically placing a slice of bacon over or under as needed to create a woven lattice design. 

Place the turkey breasts horizontally on the bacon, overlapping slightly. Scoop the stuffing into the center of the turkey. Holding the bacon and turkey, roll them up away from you, making sure the roll ends up seam-side down. (Use the parchment to help you keep the bacon and turkey together as you roll.) Tie with twine in 3 spots across the roll and once lengthwise. Transfer to the prepared baking sheet. 

Bake until the internal temperature registers 155 degrees F on an instant-read thermometer, 1 hour 40 minutes to 1 hour 45 minutes. Let rest for 10 to 15 minutes. 

Slice and serve with the gravy and cranberry sauce. 

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