Stuffed turkey wrapped in bacon

Ingredients:

Marinade

• 6 tbsp of water
• 0.5 cup salt
• 0.5 cups of sugar
• 5 sprigs of thyme
• 1 branch of sage
• 0.5 tsp red chili flakes

Turkey with stuffing

• 2 boneless turkey breasts (900 g each)
• 2 tbsp (30 g) butter
• 1 large shallot, chopped
• 1 tbsp chopped sage
• 1 teaspoon chopped thyme
• 0.5 tsp red chili flakes
• 1 ripe but fairly firm pear, peeled and cut into 0.7cm cubes.
• 2 tbsp finely chopped walnuts
• 1 cup bread crumbs
• 0.5 cup chicken broth
• 6 thinly sliced ​​bacon
• 1 teaspoon paprika
• 2 tablespoons of vegetable oil
• You will need: meat string

Preparation:

1. Start by preparing the marinade.
   
   In a large bowl, combine all ingredients and stir until the salt and sugar dissolve. Place the turkey breasts in the brine, making sure they are completely covered. Refrigerate for at least 1 hour or overnight.
2. For the turkeyMelt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; cook for 5 minutes. Reduce the heat to medium.
   
   Add the pear, spreading it out evenly in a single layer. Let it fry for 2 minutes, without stirring. Stir and fry for another minute, then remove from the heat. Transfer the mixture to a bowl and add the walnuts, bread crumbs, and chicken broth. Stir and season with salt and pepper to taste. Let it cool.
3. Remove the breasts from the marinade and pat dry. Cut the breasts into two equal halves horizontally, leaving about 1 cm uncut on one side so the breasts can be opened like a book. Sprinkle with salt and pepper to taste. Place a large piece of plastic wrap on a clean cutting board. Lay 3 slices of bacon parallel to each other, 1 cm apart, on top of the wrap. Place one of the breasts, cut side up, lengthwise on top of the bacon.
   
   Place half the stuffing on one half of the turkey breast, fold the other half over, and then wrap it tightly in bacon. Make sure the bacon strips are tightly attached to the turkey. Sprinkle the outside of the bacon with paprika. Wrap tightly in plastic wrap and fold in the ends to keep the breast's shape. Repeat with the remaining bacon, turkey, and stuffing. Transfer the breasts to a tray and refrigerate for at least 1 hour.
   
   Remove the chicken breasts from the refrigerator 30 minutes before roasting. Remove the plastic wrap and, using three pieces of butcher's twine, tie the twine over the center of three strips of bacon to help the breasts maintain their shape while roasting.
4. Preheat oven to 190°C.
   
   Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Place one of the turkey breasts, knot-side down, in the skillet and cook until the bacon is lightly crisp and the turkey is browned, about 4 minutes per side. Transfer the breast to a baking sheet. Brown the remaining turkey breast with 1 tablespoon of vegetable oil and transfer it to the baking sheet as well.
   
   Place the baking sheet in the oven and roast until the turkey is cooked through and the internal temperature reaches 160°F (70°C) with a meat thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let it rest for 15 minutes before carving. Trim the string, slice the breasts, arrange on a serving platter, and serve. Cabernet Sauvignon pairs well with this dish.
   
   Recipe Turkey stuffed with bread stuffing and wrapped in bacon.