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Don’t want to roast a whole bird? Try my bacon wrapped turkey breast with chorizo, cranberries, and little potatoes!
I’m really not a fan of turkey leftovers. It’s been another year without roasting a whole turkey, and guess what? I still don’t miss it. As I’m Canadian, I had my Thanksgiving back in October.
I skipped the turkey, and I survived. As most of my readers are American, however, I wanted to do something turkey-like for American Thanksgiving. 🙂
I’ve been seeing a lot of smaller batch Thanksgiving and “Friendsgiving” feasts lately, so that inspired me to make something more manageable. This dish has barely any prep time, and you’ve got your meat and potatoes right there, in one pan. Yeah, a one pan Thanksgiving meal is possible. I would still serve it with a salad or something, but you can still do Thanksgiving without killing yourself in the kitchen.
Oh and the bacon. It keeps the turkey moist, and what can I say? Bacon is glorious. The chorizo sausage adds another layer of deliciousness to all this. And those potatoes just melt in your mouth by the time they’re done cooking.
As far as cooking time goes, my turkey breast was just over 1.5 pounds, so adjust accordingly. I think I used about 10 slices of bacon, but who’s counting? Just make sure the turkey breast is covered, and secure the bacon with toothpicks (I put all the toothpicks on the bottom). I suggest removing the toothpicks prior to cutting it and serving.
The cream doesn’t make a ton of sauce, but it’s so rich that I didn’t feel the need to make this dish really saucy. If you’re concerned, add another half cup. It’s all good.
So, if you’re interested in a yummy one pan Thanksgiving turkey dinner, you’re in luck.
If your family fights over who gets the white meat, this dish eliminates that. If you’re a bacon lover, you’re in luck. 😉
Do you guys do much for Thanksgiving? Is it a big celebration in your house or do you go the Friendsgiving route? Ignore the holiday entirely?
Last year I made turkey tacos for Thanksgiving. I’ve come a long way. 😛
Still have some pesky Thanksgiving turkey leftovers? Stuff your turkey in this delicious sandwich.
Want to make this bacon wrapped turkey breast with chorizo, cranberries, and little potatoes? It’s easy.
Bacon Wrapped Turkey Breast with Chorizo, Cranberries, and Little Potatoes
- 1 boneless skinless turkey breast
- 10 slices of bacon (or enough to wrap it)
- Pepper to taste
- Garlic powder to taste
- 1.5 pounds little potatoes halved
- 5 ounces Spanish chorizo sausage diced
- 1/2 cup fresh cranberries
- Italian seasoning to taste
- 5 sprigs fresh thyme
- 1/2 cup heavy/whipping cream
- Preheat oven to 375F and move rack to the middle position.
- Season your turkey breast lightly with pepper and garlic powder. Wrap the turkey breast with bacon, and secure it with toothpicks (I put all the toothpicks on the bottom). Place it in the middle of a large roasting pan.
- Surround the turkey breast with the little potatoes, chorizo, and cranberries. Sprinkle everything with a bit of Italian seasoning and thyme leaves. Feel free to throw in a couple extra whole sprigs of thyme if you wish.
- Place the roasting pan in the oven (uncovered) and roast for 30 minutes. Take the pan out of the oven and stir the potatoes around (don't touch the turkey). Return to oven for another 30 minutes or until it's cooked through (a meat thermometer should read 165F when inserted into the thickest part).
- Increase heat to 400F and take the pan out of the oven. Pour the cream over the potatoes (not the turkey), and stir them. Roast for an additional 10 minutes to crisp up the bacon even more and for the sauce to thicken.
- Remove the toothpicks and slice the turkey breast. Serve with the potatoes and additional side dishes if desired.
- Serves 4 if you don't serve it with any other side dishes.
- I don't add any extra salt to this dish as the bacon and chorizo are salty enough.
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