Stuffed Turkey Breast
You can replace the carrots with other vegetables if desired, such as parsnips or turnips, and the white potatoes with sweet potatoes.
- 1 cup chopped fresh parsley
- 2 cloves garlic minced
- 1 teaspoon grated lemon zest
- Coarse salt and ground pepper
- 1 about 1 3/4 pounds boneless, skinless turkey breast
- 4 slices bacon
- 1 pound white potatoes scrubbed and cut into 1-inch chunks
- 4 carrots peeled, halved lengthwise, and cut into 1-inch pieces
In a small bowl, combine parsley, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice breast almost in half horizontally, leaving it attached on one side. Open like a book; season inside and out with salt and pepper. Stuff turkey with herb mixture; cover with bacon slices, tucking ends under the turkey.
Combine potatoes, carrots and 1/2 cup water in microwave-safe dish. Place turkey on top. Cover and cook on high 15 minutes.
Stir vegetable mixture; return dish to microwave. Cook, uncovered, until turkey is 160 degrees on an instant-read thermometer (juices should run clear when meat is pierced with a knife) and vegetables tender, 5 to 10 minutes more. Let turkey rest 5 minutes before slicing crosswise and serving with vegetables.
Recipe courtesy: Martha Stewart