Stuffed Porchetta-Style Turkey Breast

Instead of basic roast turkey, break with tradition and make bacon-wrapped turkey "porchetta."


  • 3/4 pounds thick-cut bacon, chopped into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 1 tablespoon minced garlic
  • 3 cups day-old country sourdough, cut or torn into 1/2-inch cubes
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon thyme, picked
  • 1 tablespoon rosemary
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup chicken broth
  • 1 (4 pounds) boneless half turkey breast, butterflied (ask your butcher to do this)
  • Salt and pepper for seasoning
  • Olive oil
  • 12 slices bacon
  • Twine for tying


  1. Preheat oven to 325°F.
  2. In a large skillet, cook chopped bacon until golden and starting to crisp. Add butter, onion, celery and garlic, and sauté in bacon fat until tender and golden.
  3. Toss sautéed veggies with crispy bacon, sourdough, sage, thyme, rosemary, salt, pepper and chicken broth. Set aside while you prepare your turkey breast.
  4. On a cutting board, place butterflied turkey breast and pound with a mallet so that the turkey is of even thickness throughout. Season with salt and pepper. Fill with stuffing, leaving a 1-inch border along the sides.
  5. Starting at the end closest to you, roll the turkey into a tight log shape and tie with twine. Season with salt and pepper and drizzle with a touch of olive oil.
  6. Roast for about 40-45 minutes until skin begins to crisp. Remove from oven, cut twine and layer with bacon strips, overlapping to cover the turkey, tucking ends underneath the turkey breast.
  7. Return to oven, raise the temperature to 350°F and roast until turkey reaches an internal temperature of 160°F and the bacon is crispy.
  8. Let turkey rest for 10-15 minutes before slicing and serving.