Bacon Wrapped Stuffed Turkey Breast
Dutch Oven: 14” with rack
1 3 lb Turkey Breast
1 lb thin sliced bacon
1 10oz package chopped spinach, thawed and drained
1/2 stick butter, softened
1 tablespoon garlic, crushed
2 teaspoons dried basil
1/2 cup Asiago cheese, shredded
Remove packaging from turkey breast and place breast skin side down on cutting board, spreading the skin out as much as possible to allow to wrap around breast. Blend butter, garlic and basil together and spread over inside of turkey breast. Place spinach lengthwise down center of turkey breast and top with Asiago cheese.
Pull skin around breast to make a roll. Set aside. Lay strips of bacon on cutting board slightly overlapping each piece. Place turkey breast on top of bacon strips and begin overlapping bacon horizontally over turkey breast. Making sure to overlap ends of bacon to prevent curling of bacon while cooking.
Place turkey breast on roasting rack inside a 14″ Dutch oven and hand over medium high heat (450 degrees). Add top coals and cook for approximately 1 to 1 1/2 hours or until thermometer reads 170 degrees. Remove from oven and allow to rest prior to carving.
From the television show Outdoor Cooking with Johnny Nix. www.yalleatyet.com