Herb-Stuffed Turkey Breast with Apple Cider Pan Sauce

Happy Friday, Friends!!! Here is another one from Clean Eating mag., and their quote: "The stuffing in this rolled-up turkey breast is a lot like traditional stuffing, but instead of being in the cavity of the bird, it's in a ribbon throughout the meat. So each no-carving necessary slice has a spiral of bready herb-laced goodness."
(serves 10)

1 T. each chopped fresh marjoram, lemon* thyme, and sage
1&1/2 t. chopped fresh rosemary
3 1 oz. slices all-natural bacon (no added nitrates or 'trites), cut crosswise into 1/4" strips
1 large sweet* onion, cut into 1/2" dice
2 cups diced whole-wheat bread - 1/2" dice
1/2 cup freshly* grated Parmesan cheese
1 t. freshly* ground black pepper, divided and additional, to taste
3/4 t. kosher* salt, divided and additional, to taste
2 2 lb. boneless turkey breasts (2 halves, separated) skin removed
1 cup low-sodium chicken broth
1 cup 100% apple cider or unsweetened apple juice, divided
2 T. arrowroot powder dissolved in 2 T. cold water

In a small bowl, combine herbs. Set aside. In a med. skillet on med. add bacon and onion and cook, stirring occasionally, for 8-10 min., until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add bread, cheese, 1/2 t. pepper, 1/2 t. salt, and all but 1 T. herb mixture. Combine and set aside. Preheat oven to 400. Arrange 1 turkey breast on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast. Open both breasts like a book and arrange side by side, skinned side down, with long edges overlapping by about 3/4" thick. Arrange bread mixture on turkey, leaving a 1/2" border. Starting at one short side, roll into a log. Use kitchen string to tie at 1&1/2-2" intervals. Sprinkle with remaining 1 T. herb mixture, 1/2 t. pepper, and 1/4 t. salt. Arrange turkey, seam side down, in a roasting pan. To roasting pan, add broth and 1/2 cup apple cider. Transfer to oven and immediately reduce heat to 375. Roast for 30 min. Baste turkey with pan juices. Continue roasting and basting every 20-30 min., until an internal thermometer inserted into the centermost part of the roll reads 165, 1&3/4 to 2&1/4 hours total cooking time. If pan gets dry, add broth or water to maintain 1/4" liquid. If turkey gets too brown, loosely cover with foil. Transfer turkey to a cutting board and let rest, loosely covered with foil, for 15 min. Meanwhile, place roasting pan on stove top, straddled over 2 burners, if necessary, and add remaining 1/2 cup apple cider. Bring to a boil on med., scraping up any browned bits in the pan. Whisk in arrowroot-water mixture and cook until sauce is thickened and smooth, 30-60 sec. Season with additional S&P. Slice turkey crosswise. Serve pan sauce on the side.

"Eat, Drink, and Be Mellow".

Love,

MM