Ingredients:

  • 3.5 lb bone-in turkey breast
  • 8 oz thin-cut smoked bacon
  • 3 tbsp unsalted butter, softened
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 300g firm Bosc pears, finely diced
  • 110g shallot, minced
  • 2 tbsp unsalted butter
  • 1 tbsp maple syrup
  • 1 tsp rubbed sage, dried
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Butterfly the turkey breast by slicing through the thickest part, stopping just before the bone to open it like a book.
  2. Pat the meat dry and rub the softened butter, salt, and pepper inside the opening.
  3. Heat olive oil in a skillet over medium-high heat and sear the outside of the turkey for 2-3 minutes per side until golden.
  4. Melt 2 tbsp butter in a skillet and sauté minced shallots until translucent (about 3 minutes).
  5. Add diced pears to the skillet and cook until they soften and turn golden.
  6. Stir in maple syrup, sage, and parsley, then remove from heat and cool slightly.
  7. Spoon the pear hash evenly across the butterflied turkey and fold the meat back over the filling.
  8. Lay bacon strips across the breast in an overlapping pattern and secure tightly with kitchen twine.
  9. Place on a roasting rack and roast at 375°F (190°C) until the internal temperature reaches 160°F (71°C), typically 1.5 to 2 hours.
  10. Remove from oven, transfer to a carving board, tent loosely with foil, and let rest for 20 minutes.