Bacon-wrapped turkey is so simple that it is hardly a recipe. To make it sound better, I’m calling these medallions. That just means pieces of turkey breast. The most important thing is that they are delicious. Turkey breast is lean meat that is high in protein, which is nutritious but can be a bit bland. The bacon fixes that.
I’ve been preparing turkey breast more often after having figured out the best temperature to cook turkey breast sous-vide. You can also prepare this recipe without sous-vide, but it will be harder to cook the turkey breast just right, to keep it juicy instead of drying it out.
You start with only three ingredients: turkey breast, bacon, and fresh rosemary.
Cut the turkey breast into medallions (i.e. pieces of about 5 cm or 2 inches). Mince the needles of the rosemary and sprinkle the medallions with rosemary. Wrap them in bacon. (There is no need to use salt, as the bacon is salty by itself.)
If you don’t have sous-vide, you can now pan-fry them until they are just cooked through. You can use a bit of olive oil if you like, but it isn’t really needed as the fat from the bacon will render. You may have to secure the bacon with one or two toothpicks.
To cook them sous-vide, vacuum seal the medallions.
Cook them sous-vide for 1 hour at 56C/133F.
Pat them dry with paper towels.
Now put them in a non-stick frying pan over high heat until they are nicely golden on all sides, making sure not to overcook the inside as that would ruin the effect of cooking sous-vide.
Another advantage of cooking these medallions sous-vide is that the combination of vacuum sealing and sous-vide cooking will make the bacon stick to the turkey meat, so there is no need for toothpicks.
Serve and enjoy!
Flashback
Poffertjes are tiny Dutch yeasted pancakes, similar to Danish aebleskiver.
Stefan's Gourmet Blog 
Stupendi, ma quella padella con gli incavi è davvero incredibile! Proprio quello che ci vorrebbe per fare le tigelle!
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Looks good. I roll whole breasts in prosciutto before cooking them sousvide. Then sear and slice.
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That sounds good, too. The advantage of using medallions is that you will get a higher bacon-to-turkey ratio 🙂
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Eugenie
Can do with Chicken meat too? ngum yum
On Thu, Feb 4, 2016 at 10:22 AM, Stefans Gourmet Blog wrote:
> StefanGourmet posted: ” Bacon-wrapped turkey is so simple that it is > hardly a recipe. To make it sound better, I’m calling these medallions. > That just means pieces of turkey breast. The most important thing is that > they are delicious. Turkey breast is lean meat that is high ” >
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Sure you can make this with chicken, too.
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Yes, yes, yes, Stefan! I loooooove bacon-wrapped meat. I never use turkey because I’m not a big fan but you gave me a very good idea to make it … more agreeable to my tastebuds. It looks super yummy! Thank you!
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Love these but don’t have a way of cooking them ‘sous-vide’, so I might just try to adapt the recipe!!
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This looks like a great idea for a tasty snack at a cocktail party!
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Medallions does sound so much better than turkey breast. I did something similar with fish, lotte, not sure what that is in English but a meaty white fish. It was delicious.
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Hi Nadia, lotte is burbot in English. I think I may have eaten it a very long time ago in France, but I don’t really remember what it was like.
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Thanks.
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Good one Stefan. This could make great party food.
Best,
Conor
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Sous vide or not, Stefan, if it’s got bacon, it’s got to be good. A bit of rosemary would complete the picture. Yum!
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Thanks, John. I’d expect you to make this with pancetta though 😉
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You know me too well. 🙂
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This was the first time I had tried sous vide with something wrapped in bacon.
It really works! The bacon stays neatly wrapped making for an easy presentation.
I have done it twice now with chicken and been very pleased with the results.
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