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!
Poffertjes are tiny Dutch yeasted pancakes, similar to Danish aebleskiver.