Hey everyone; this is my first Chow post so I hope I'm in the right place.
This year for Christmas we've only got 3 for dinner so we decided on stuffed turkey breast; of course we want to wrap the rolled breasts in bacon.
What I plan to do is butterfly and pound out the turkey, then stuff it (with boxed stuffing - don't hate), roll it up, wrap it with bacon and then tie it up with kitchen twine. I was planning on searing it off in a cast iron pan and then putting it in the oven.
Here are some questions I have:
1. should I brine the turkey breasts to prevent them from drying out in the oven? Salt & sugar?
2. how can I check the doneness of the breasts using my meat thermometer? The probe will be taking the temperature of the inside of the roll which will be the stuffing part?
3. tying with kitchen twine: if I tie the roll on top of the bacon, will they unroll as the bacon fat renders out?
Thanks everyone, and happy holidays.