About the Recipe
Cheap, easy, light & quick!
Ingredients
14.1oz-400g Mini Turkey Breasts (approx 4)
12 rashers Streaky Bacon
2 teaspoons Onion Salt
6.7fl oz-200ml Boiling Water
1oz-50g Unsalted Butter
1 tablespoon White Wine Vinegar
1 teaspoon Lemon Juice
Dry Stuffing Mix
12 cocktail sticks (approx)
Preparation
Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
In a bowl, add the dried stuffing mix, butter, boiling water, white wine vinegar, onion salt and lemon juice. Stir well and set to one side for 5 minutes
When ready to proceed, pat a tablespoon of the stuffing (per piece of turkey) on one side. Wrap 3 slices of streaky bacon around each turkey breast so that barely any stuffing can be seen. Secure the bacon in place with a cocktail stick at each side of the turkey breast (and one in the middle if needs be)- piercing through the bacon
Meanwhile, store or freeze the excess stuffing mix for another time
Place the breasts onto the roasting rack/pan and cook for 40 minutes. There is no need to turn the turkey when cooking on a Vulcan Roaster.
Ensure the meat is thoroughly cooked by checking with a meat thermometer (165˚F/74˚C) and serve