Bacon-Wrapped Turkey Roast

Enjoy this turkey with stuffing and cranberry sauce all rolled into an easy-to-carve roast.  And since it's surrounded by crisp bacon, there's no need to tie it with butcher's twine!  As always...Kraft recipe.

Ingredients:

• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1 small onion, chopped
• 1-3/4 lb. boneless skinless turkey breast, butterflied
• 1/2 cup water
• 1 pkg. Stove Top Lower Sodium Stuffing Mix for Chicken
• 3/4 cup canned whole berry cranberry sauce, divided
• 8 slices reduced-sodium bacon
• 6 fresh sage leaves

Directions:

• Heat oven to 400ºF.
• Heat dressing in small nonstick skillet on medium heat. 
• Add onions; cook 10 min. or until crisp-tender, stirring frequently; let cool.
• Pound turkey to 1/2-inch thickness. 
• Add water to stuffing mix in medium bowl; stir just until moistened. 
• Stir in onions; spoon down one long side of turkey. 
• Spoon 1/4 cup cranberry sauce next to stuffing. 
• Starting at covered side, roll up turkey breast; place, seam side down, on parchment-covered rimmed baking sheet.
• Wrap bacon, with slices slightly overlapping, around turkey. (Turkey should be completely covered with bacon.) 
• Top with sage; press gently into bacon. 
• Spray foil with cooking spray; place over turkey, gently pressing foil onto bacon.
• Bake 50 to 55 min. or until turkey is done (170ºF), uncovering after 30 min. 
• Serve with remaining cranberry sauce.

How to Butterfly the Turkey Breast
Place turkey on cutting board; carefully cut turkey horizontally in half, starting at thickest long side of breast, being careful not to cut all the way through to opposite side.  Open like a book.

How to Pound the Butterflied Turkey Breast
Place turkey between 2 sheets of plastic wrap; pound with meat mallet or rolling pin to desired thickness.