Glazed Bacon-Wrapped Stuffed Turkey Breast with Gluten Free Gruyere-Thyme Duchess Potatoes

Both of these make a stunning presentation, and are YUMOLA, to boot!!

Turkey Breast: (serves about 10)
1 boneless turkey breast (4-5 lbs.), skin removed
3/4 t. kosher* salt
1&1/2 bunches green onions, sliced
1 cup packed fresh flat-leaf* parsley
1/3 cup EVOO
4 cloves garlic
12 oz. thick-cut uncured* smoked* bacon
4 cups water
1/2 cup packed dark brown sugar
1/4 cup balsamic vinegar
1/4 cup pure* maple syrup

Gruyere-Thyme Duchess Potatoes: (serves 6, but can be doubled*)
7 medium russet potatoes
1/2 cup grated Gruyere cheese
1/2 cup soft garlic-and-herb cheese spread (like Alouette)
2 large eggs
2 t. minced fresh lemon* thyme
EVOO cooking spray

To make the Turkey Breast: Preheat oven to 375. Place turkey breast, smooth side down, on a cutting board. On the left breast, cut along right side of tenderloin to separate from breast without cutting tenderloin off; fold tenderloin back. Repeat on right breast, butting along left side of tenderloin and folding back. Cover surface of turkey with 3 large sheets of plastic wrap. With flat side of meat mallet or heavy rolling pin, pound turkey until about 1" thick all over. Discard plastic wrap. Sprinkle surface of turkey with salt. In a food processor, pulse green onions, parsley, oil, and garlic until finely chopped, stopping occasionally to stir. Spread herb mixture in an even layer on breast. Starting with the short side, roll breast tightly. Place seam side down. Drape bacon over turkey roll, overlapping slices slightly. Tuck ends of bacon under turkey roll. Using 16" pieces of kitchen string, tie turkey tightly at 1&1/2" intervals. Turkey may be wrapped tightly in plastic and refrigerated overnight.  Transfer to a rack fitted into a roasting pan lined with foil. Add 4 cups of water to bottom of pan. Roast 45 min. Meanwhile, whisk together sugar, vinegar, and syrup. Brush over turkey after it has roasted 45 min. Roast another 45 min. or until turkey is cooked to 160 internal temp., basting with sugar mixture every 15 min. Loosely cover with foil; let rest 20 min. Cut and discard strings before slicing and serving.

To make Duchess Potatoes: Heat oven to 400. Bake potatoes 1 hr. Let sit 10 min. Halve and scoop out flesh; reserve 12 skins. Mash potatoes with remaining ingredients; season with S&P. Transfer to piping bag or large zip lock bag, and cut a hole in one end of the bottom; pipe into skins. Coat with olive oil spray. Bake in greased casserole 20 min. or until hot.

"Encouragement may be the greatest gift we give this Christmas."

Happy Friday, Friends!!

Love,

Machete Milletti