Emeril'S Bacon And Herb Roast Turkey Breast - cooking recipe

Ingredients

3 slices thick-cut bacon
1 1/2 tablespoons garlic, minced
1 tablespoon sage
1 1/2 teaspoons rosemary
1 teaspoon oregano
1 teaspoon thyme
3 tablespoons unsalted butter, softened at room temperature
2 teaspoons kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 whole turkey breast (5 1/2 - 6 lbs)

Preparation

Preheat the oven to 375 degrees F.
Line a shallow roasting pan or baking dish with aluminum foil.
Rinse the turkey breast and pat dry.
Cook the bacon in a medium skillet until crisp then transfer to paper towels to drain.
Reserve 1 tablespoon of the rendered bacon fat.
Finely mince the cooked bacon when it has cooled and transfer to a small bowl.
Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
Mix thoroughly to combine and form a paste.
Gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh.
Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast.
Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
Brush the turkey all over with the reserved bacon fat.
Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes.
Remove from the oven and allow to rest for 20 minutes before carving into thin slices.
Serve with the pan drippings.