Olives and bacon add tremendous flavor stuffed in a bacon wrapped turkey breast that’s the perfect main course for a non-traditional Thanksgiving dinner.
I have a confession to make. I’m not a fan of olives. Confused?
I’ve always found them too salty. The Husband on the other hand, LOVES THEM. He can pop them in his mouth like a snack.
Oddly enough, it was The Husband who actually introduced me to this recipe. He came home from a Christmas cookout at work raving about a bacon-wrapped venison tenderloin stuffed with olives.
All you hunters or hunters’ wives – take note.
Olive stuffed venison didn’t sound good to me at all. But he kept going on and on about it, so I finally agreed to let him prepare it for me.
Who can argue with dinner prepared by somebody else?
And you know what? The Husband was right (don’t tell him I said that, okay?). The olives combined with the bacon added great flavor to the meat. It got me thinking, what would this same technique taste like with a neutral meat like pork or turkey?
I’ve tried it both ways with excellent results. But for the sake of the holidays, I decided to stick with turkey. This bacon wrapped turkey breast is perfect for a small gathering if the prospect of serving an entire turkey just seems like overkill. With the salty olives and bacon, you really don’t need to add very much additional seasoning. And you know that age old dilemma of a dry bird? Not a problem with this recipe.
More Turkey Recipes:
Olive Stuffed Bacon Wrapped Turkey Breast
- 1 3 pound Turkey Breast, boned and butterflied
- 2 12 oz. packages bacon
- 1 10 oz. jar pimento stuffed green olives
- Salt and pepper to taste
Preheat oven to 325 degrees F.
Lay the turkey breast flat on the counter. Using a meat mallet, pound it to about ½-inch thickness. Season lightly with salt and pepper. Set aside.
Coarsely chop one package of the bacon. Measure out about 1 cup of the olives and coarsely chop those as well. Combine the chopped olives and bacon.
Spread the bacon-olive mixture lengthwise down the center of the flattened turkey breast. Spread the mixture to within 1-inch of the edge. Carefully roll the turkey breast up lengthwise. Secure with toothpicks if needed. Lay the turkey breast seam side down on a roasting pan.
Cut several shallow slits around the outside to the turkey breast (do not cut all the way through). Slice several more olives in half and gently poke the olives into the slits on the outside of the turkey breast. Completely wrap the turkey breast in the second package of bacon.
Roast the turkey breast for 1 – 1 ½ hours, or until a meat thermometer reads 160 degrees. Allow the turkey breast to rest for fifteen minutes before slicing.