- 1 package of Pederson’s Natural Farms Uncured Bacon
- 1 boneless, skinless turkey breast
- 1 bunch scallions
- 3 cloves of garlic
- 2 cups fresh parsley
- ½ cup flaxseed oil (you can use olive oil if you’d like)
- ½ cup brown sugar
- ¼ cup balsamic vinegar
- ¼ cup raw maple syrup
- 1. Begin by preheating your oven to 375 degrees F.
- Take your turkey breast and carefully cut along the side of the tenderloin, separating it from the breast. You don't want to cut the tenderloin completely off the breast. Once tenderloin is separated, fold it back. Do this on both sides of the breast.
- Cover the turkey in a couple sheets of plastic wrap. Take your meat mallet, and use the flat side to pound the turkey. Continue flattening the turkey until it is about 1 inch thick. Remove the plastic wrap, and sprinkle the turkey with salt to taste.
- Chop your scallions, parsley, and garlic. Add to blender. Add ½ cup of flaxseed oil to the blender, and pulse until finely chopped. Stir occasionally in order to get everything chopped evenly.
- pour your mixture onto the turkey breast and spread it in an even layer. Roll your turkey tightly into a spiral, and set it seam side down.
- Next, wrap your bacon around your turkey breast so that it is covered in bacon from end to end. Take butcher’s string and tie your turkey tightly. Place it on a rack in your roasting pan.
- Pour about 4 cups of water into the bottom of the pan, and roast for about 45 minutes.
- In a medium bowl, combine your brown sugar, maple syrup, and balsamic vinegar, and mix.
- After 45 minutes, paint your glaze over the entire turkey. Roast for an additional 45 minutes, basting every 15 minutes with glaze.
- Once your turkey is cooked, pull it out of the oven, and tent it loosely with foil. Let it rest for 20 minutes then remove string and serve!
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Spread each slice of toast with a thick spread of cranberry/cream cheese mixture and top with a slice of ham. Ifs better to allow your guests to “build their own” crostini rather than making them ahead of time as the cranberry spread can cause the toast to become soggy after awhile.
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Next, take a sip of your white wine 😉 and then add the rest of the white wine and cranberries to the pan. Salt and pepper to taste. Simmer for about 5 more minutes. Stir gently a few times to keep mixture from sticking to the pan.
Place eggs carefully in a pot and cover with filtered water. Place on medium high heat and wait until the water boils. Once it boils, count to 60 seconds and then remove pot from heat, cover and set a timer for 10 minutes.
Warm the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
This ham is fully cooked and ready-to-serve. If you wish to heat the ham, the USDA recommends pre-cooked hams be reheated to an internal temperature of 140°F.