Delicious stuffed turkey breast is perfect for grilling or oven baking.
It was in roughly 2003 that we first tried our hand at smoking a turkey (we named him Tex). The mesquite coals, smoky and sumptuous, caressed the 12 pound bird as we waited in anticipation to serve up the tender tryptophan-laden dinner. Unfortunately, lack of experience with a smoker and grandiose ideas led to smoking, spitting and cussing: the bird smoked, the my husband spit and I cussed when we saw Thanksgiving dinner.
Tex cooked an hour longer than he should have on those charcoal briquettes on the grill. I never knew a turkey could smell quite that way, and despite our best efforts to tie a bell around his neck and call him Tinkles, the coyotes never come for him.
So we gave Tex a drop into the garbage can. And he bounced.
Alas poor Tex, we knew him well-done.
Thankfully, you don’t have to suffer the same fate.
Instead of drying your turkey on the grill, you can shoot for bird beauty. Simply follow this recipe for a recipe that was close to the turkey’s heart and can be close to yours, too! (And keep reading for a chance to win Macy’s recipe contest below!)
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| Embrace the layers of superb turkliciousness |
Bacon Wrapped Stuffed Turkey Breasts
2 turkey breasts, sliced the long way to create a pocket
1 cup cream cheese, softened
1/8 cup chopped green pepper
1/8 cup chopped red pepper
4 basil leaves, chopped
salt and pepper to taste
1 lb peppered bacon, uncooked.
1. Preheat oven to 350 degrees F (or heat grill if you’re grilling)
2. Mix cream cheese with vegetables and basil leaves.
3. Place breasts on tin foil.
4. Spread cream cheese spread inside of sliced breasts.
5. Lightly salt and pepper the outside of the breasts
6. Wrap with breasts with bacon, placing crease side of bacon underneath. You can secure the bacon strips with toothpicks.
7. Wrap with tin foil.
8. Grill or bake until breasts reach 170 degrees Fahrenheit, 20-30 minutes.
9. Allow turkey to rest for 5 minutes after cooking before slicing.
Do you have a Thanksgiving recipe you love and want to share with the world? Be sure to enter Macy’s Facebook Recipe Contest for the chance to win for a chance to win a dinner with a renowned Macy’s Culinary Council chef, including Emeril Lagasse, Wolfgang Puck, Cat Cora or Todd English! Link to contest 
OK this one looks really good so I will have to try it. Love the story about Tex. Made my day.
Thank you!
Despite the fact that coyotes ate the neighborhood cats on a regular basis, they weren't hungry enough apparently to touch a smoked rubber turkey.
I make this with a pork tenderloin, I use jalepenos instead of the bell peppers and omit the basil!
That sounds REALLY nice.