Turkey Bacon Avocado –Bravo!

Stuff you’ll need:

• Turkey breasts
• cherry wood smoked gluten free bacon
• two avocados
• Blackberry jelly
• cooking string
• two cloves of garlic
• Olive oil
• mozzarella cheese

 

How you make it:

Preheat your oven to 350 degrees.

Start with two turkey breasts (not tenderloin, breasts!). Put them in a medium ziplock back or between two sheets of wax paper, and pound the breasts out until about ½ inch think. Try not to put hoiles in the turley, and don’t pound it too hard. It will take a while, but is worth it. This is fairly standard for a variety of meals, including Kiev’s and other stuffed meats.

One the turkey is pounder out, coated with flour, dip in an egg wash, and coat with Italian panko bread crumbs.

Season with salt & pepper, and then smear one side of the turkey with blackberry jelly.
Place two or three pieces of uncooked bacon, a clove of chopped garlic, and two or three big chunks of mozzarella in the turkey.

Roll the turkey up, so the jelly, mozzarella, bacon and garlic are on the inside. Tie the turkey breast closed with string.

Heat up your olive oil in a frying pan and then fry all sides of the turkey until the panko is golden. Place in the oven for another 30-40 minutes, or until thermometer placed in turkey reads 160 degrees.

Cut open the avacados, combine in a bowl and smoosh until guacamole-ish. Add a bit of salt if you find the taste too bland, although clean fresh avacado is so delicious. (FUN FACT: Avocados got their name from the Spanish explorers. They couldn't pronounce the Aztec word for the fruit, know as ahuacatl, "testicle," because of its shape. The Spanish called the aguacate, leading to the guacamole we know today.)


I ate this for dinner last night with spicy Spanish rice and sautéed mushrooms in shallots for my side dishes. Awesomely good.