Maple Bacon Roasted Turkey

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Preparation

Preheat the oven to 200°C (400°F).

Use a mixer to combine the butter, maple syrup, salt, and pepper for 1 minute. Set aside.

Cook the bacon in a large pan for 2 to 3 minutes. Add the onion and garlic and cook for another 1 to 2 minutes. Add the pear and pecans and cook for 1 minute. Season with salt, pepper, and fresh rosemary. Stir and set aside.

Place the turkey breast on a clean workspace, smooth side down. Carefully cut a slit into the side of the breast to create a pocket. Start with the thicker side.

Brush half the maple butter inside the pocket. Add the stuffing in the pocket with an inch of space on either side to avoid spillage. Press down. Slowly roll the breast up starting with the thick side.

Use kitchen twine to secure the turkey shut. Start with the extremities to prevent the stuffing from spilling out. Baste the top with the remaining homemade maple butter.

Insert a thermometer in the middle. Place on a baking sheet lined with parchment paper. Cook in the oven for 20 minutes.

Lower the oven temperature to 180°C (350°F) and keep cooking until the internal temperature reaches 74°C (165°F).

Remove from the oven. Let cool before slicing.

Serve with roasted Mamzells potatoes (Ready to cook or ELLA) and carrots.

Note: To cook in the slow cooker, sear the stuffed breast on all sides in a pan. Add the vegetables and 250 mL (1 cup) chicken broth to the slow cooker. Place the turkey on top. Cook on low for 4 hours or until the internal temperature reaches 74°C (165°F).