Bacon Wrapped Turkey Breast With Hazelnut Mole               

 tags (edit): Bon Appetit magazine Poultry @Try Soon! @Vogel Main Dish  

 

Ingredients

1/2 cup Fresh Italian Parsley
1/4 cup Olive Oil
3 1/2 tablespoon Fresh Lime Juice
3 ea large clo Garlic Peeled
2 tablespoon Adobo Sauce From Canned Chipotles
2 ea Bay Leaves
2 teaspoon Worcestershire Sauce
1 teaspoon Dried Thyme
1/2 teaspoon Whole Black Peppercorns
2 ea 2 pound Skinless Boneless Turkey Breast Halves
Hazelnut Mole Included In This Collec
Fresh Parsley Chopped
 

Instructions
 Combine first 9 ingredients in processor; blend until marinade is almost smooth. Rub marinade all over turkey breast halves. Place turkey in 13x9x2-inch glass baking dish; pour remaining marinade over. Cover and chill overnight.

Remove turkey from marinade, allowing some marinade to cling to turkey. Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)

Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325°F and roast until instant-read thermometer inserted into thickest part of turkey registers 155°F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162°F).

Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.

*Chipotle chiles - dried, smoked jalapenos - canned in a spicy tomato sauce, sometimes called adobo, are sold at some supermarkets, specialty foods stores, and Latin markets.

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Yields: 12 Servings
     Bon Apptit magazine, December 2005

 notes:  What to drink: Roberto Santibaņez recommends a Petite Sirah (a full-bodied, peppery red wine varietal) from L.A. Cetto in Mexico's Guadelupe Valley. Or try the Guenoc Petite Sirah from California's North Coast. http://www.epicurious.com/recipes/recipe_views/printer_friendly/233400, Roberto Santibanez

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