# Stuffed Turkey Breast with Bacon

Recipe by [Amir Haddad](https://fridge.menu/en/u/amirhaddad)

A brined turkey breast stuffed with a pork, apricot and pistachio filling, wrapped in bacon and roasted with vegetables, served with roast potatoes and a sauce.

Servings: 6 · Prep 45 min · Cook 180 min · Meat

Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Stuffed Turkey Breast with Bacon](https://image.fridge.menu/adaptations/75nckl8j/26c03b66ec701cc6132faa0972a199d03ee8038de69c54f121616ececb7f7cca.jpg)

## Ingredients

- 1.4 kg Turkey breast
- 250 g [Salt](https://fridge.menu/en/i/salt)
- 175 g [Sugar](https://fridge.menu/en/i/sugar)
- 3.5 l [Water](https://fridge.menu/en/i/water)
- 1 tsp [Fennel seeds](https://fridge.menu/en/i/fennel-seeds)
- 1 tbsp [Dried rosemary](https://fridge.menu/en/i/dried-rosemary)
- 2 pcs [Bay leaf](https://fridge.menu/en/i/bay-leaf)
- 10 pcs [Black pepper](https://fridge.menu/en/i/black-pepper) — peppercorns
- 1 pcs [Onion](https://fridge.menu/en/i/onion)
- 300 g [Minced pork](https://fridge.menu/en/i/minced-pork)
- 100 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 15 g [Apricot jam](https://fridge.menu/en/i/jam)
- 50 g [Dried apricots](https://fridge.menu/en/i/dried-apricots) — cut into small cubes
- 50 g [Bread](https://fridge.menu/en/i/bread) — made into crumbs
- 1 tsp [Dried rosemary](https://fridge.menu/en/i/dried-rosemary)
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 1 pcs [Orange](https://fridge.menu/en/i/orange) — finely grated zest + juice for the glaze
- 50 g [Pistachios](https://fridge.menu/en/i/pistachio)
- 25 g [Pine nuts](https://fridge.menu/en/i/pine-nut)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 50 g [Butter](https://fridge.menu/en/i/butter)
- 125 g [Bacon](https://fridge.menu/en/i/bacon)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — cut into quarters
- 6 pcs [Carrot](https://fridge.menu/en/i/carrot) — whole
- 2 pcs [Celery](https://fridge.menu/en/i/celery) — stalks, cut into large pieces
- 1 pcs [Bay leaf](https://fridge.menu/en/i/bay-leaf)
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 l [Water](https://fridge.menu/en/i/water)
- 1.5 kg [Potatoes](https://fridge.menu/en/i/potato)
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

### For the glaze

- 50 ml [Orange juice](https://fridge.menu/en/i/orange-juice) — from the same orange as in the stuffing
- 30 ml Grand Marnier
- 15 g [Apricot jam](https://fridge.menu/en/i/jam)

### For the sauce

- 25 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 100 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- ½ tsp Gravy browning — colouring paste, if needed
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

## Steps

1. Combine the salt, sugar, spices and water in a pan, bring to the boil, stirring until the salt and sugar dissolve. Cool completely to room temperature (20°C). (15 min)
2. Put the turkey breast into the brine. It must be fully covered by the liquid; add a little cold water if needed. Refrigerate overnight.
3. The next day, combine the onion, breadcrumbs, apricot jam, dried apricots, rosemary, thyme, a little finely grated orange zest and the double cream in a bowl, mixing well until smooth. (5 min)
4. Mix in the minced pork together with the pine nuts, pistachios, salt and pepper. Leave the stuffing to rest in the fridge for 1 hour. (60 min)
5. Remove the breast from the brine and pat it thoroughly dry with kitchen paper. Place the breast on a chopping board, smooth side down. Make two cuts along the breast from the centre so it can be opened out like a shirt. (10 min)
6. Shape the stuffing into a long sausage and place it along the centre of the opened breast. (5 min)
7. Fold one side over tightly, then the other, so the meat wraps snugly around the stuffing. Secure with cocktail sticks so the roll stays closed. (5 min)
8. Turn the roll over, brush with a thin layer of butter, and wrap with overlapping bacon rashers. (5 min)
9. Place in a greased roasting dish.
10. Scatter the onion, carrot, celery, bay leaf, thyme, peppercorns and water around the roll in the tray. (5 min)
11. Roast the roll in an oven preheated to 200°C (conventional) for 1 1/2 hours, or until the breast reaches an internal temperature of 70°C. (90 min)
12. Put the potatoes with salt into a pan and boil until just tender.
13. Combine the orange juice, Grand Marnier and apricot jam in a small pan and warm through, stirring, until the glaze is smooth. (2 min)
14. Brush the roll with the orange glaze. (2 min)
15. Lift the roll out of the roasting tin, keeping the juices for the sauce, and transfer it to a clean tray lined with baking paper. (2 min)
16. Strain the juices from the tin through a fine sieve into a bowl. Skim off the fat and set it aside in a small bowl for the potatoes. Remove the carrots and set aside. Pour the juices for the sauce into a small pan.
17. Drain the potatoes and arrange them on the tray with the roll. Press the potatoes so they crush slightly without turning to mash. (3 min)
18. Brush all the potatoes with the fat from the juices, sprinkle with thyme, coarse salt and freshly ground pepper, and place the cooked carrots from the tin on the tray. (3 min)
19. Put the tray with the potatoes and roll into an oven preheated to 200°C (fan) and roast until the inside of the roll reaches 72°C. (90 min)
20. Remove the roll and let it rest on a chopping board, covered with foil. Raise the oven temperature to 210°C and roast the potatoes until golden and crisp on top.
21. Meanwhile, make the sauce. Heat the juices for the sauce in a pan until boiling. Mix the cornflour with the double cream and whisk into the sauce. (5 min)
22. Simmer the sauce well for a few minutes, season with salt, freshly ground pepper and a few drops of gravy browning. (5 min)
23. Slice the roll, arrange on a platter with the crushed potatoes and carrots, and serve the sauce in a jug. (3 min)

Published 2026-10-08

https://fridge.menu/en/r/stuffed-turkey-breast-with-bacon-75nckl8j

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