Source: U.S. Apple Association™

Roasted Turkey Breast with Bacon Salsa
Try the delicious Bacon Salsa instead of gravy to your slices of roasted turkey!
Rating:
Serves: 6
Prep Time:
Cook Time: 1 hour, 40 minutes

 

 
Turkey Breast
One 3 pound turkey breast half, bone-in, skin on
2 small yellow onions cut into wedges
8 cloves garlic, peeled, cut into slices
8 sprigs fresh thyme or 2 teaspoons dried
4 slices bacon
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 1/2 cups fresh apple cider
Apple Bacon Salsa
2 cups chopped apples, skin on
1 cup diced red and yellow bell peppers
6 slices cooked, crumbled bacon
1/3 cup diced red onion
1 small jalapeno pepper, seeded, finely diced (about 2 teaspoons)
1 teaspoon freshly grated lemon zest
1/4 cup fresh apple cider
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly cracked pepper




Preheat oven to 425°F. Spray roasting pan with cooking spray and set aside.

Lift the skin of the turkey and place 1/2 of the garlic slices and 1/2 of the thyme sprigs.

Place 4 slices of the raw bacon on top of turkey breast and secure with wooden picks if necessary. Sprinkle the top with salt and pepper.

Place the turkey breast in the roasting pan. Pour the apple cider around the turkey and add the remaining garlic slices, thyme sprigs, and onion wedges.

Cover and roast for 20 minutes. Reduce the heat to 325°F. Uncover the roasting pan. Continue cooking for 30 minutes and baste the top of turkey with apple cider and juices.

Return to the oven and continue cooking for another 30 minutes and baste top of turkey with apple cider and juices.

Check the temperature of turkey and if it has not reached 170°F., return it to the oven for 15 to 20 minutes or until temperature reaches 170°F.
Remove from oven and place the turkey breast on a platter. Cover and set aside. Discard the pan juices.

Meanwhile, in a medium bowl combine all the salsa ingredients, mixing well.

To serve, cut slices of the turkey breast and place on plate with a scoop of the salsa on top. Refrigerate leftovers.


Per Serving: 430 calories; 19 g fat; 4.5 g saturated fat; 85 mg cholesterol; 1250 mg sodium; 21 g carbohydrate; 2 g fiber; 42 g protein