Truffle Butter Stuffed Bacon Wrapped Turkey Breast

Bacon Wrapped Turkey Breast With Truffle Butter

This chef calls herself The Kitchen Witch. We’re not really sure what that all means, but this recipe is sure to get your taste buds watering. The recipe from her site is included below.

In the video, you can see the middle and end result right at the 10-14 second mark. The rest of the video goes through the steps needed to get to the end result.

The truffle butter can be used for many different dishes so make sure that when you make it you make some extra for another meal or two.

We’d skip the oven part and put it in the smoker at 350 degrees for a couple of hours, or until the internal temperature reaches 170 degrees.


1 cup softened butter
1/2 tsp white truffle oil
1/4 tsp truffle salt
3 lb boneless turkey breast roast
1 tsp truffle salt
1 tsp Herbes de Provence
1 tsp garlic powder
6-8 slices smoked applewood bacon
1 package Knorr’s turkey gravy mix
1/4 cup sherry


In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the freezer until ready to use.

Using a sharp knife, make 16 slits in the roast as per video instructions.

Cut the frozen butter into 4, 1/2 inch discs and cut the discs into 4 equal pieces. Cut an extra 1/2 inch disc to rub over the turkey. Re-wrap the truffle butter and return to the freezer for future use.

Insert butter into each of thr 16 slits.

Massage the last disc of butter into the turkey breast.

Blend the additional truffle salt, Herbes de Provence, and garlic powder and massage into the meat.

Wrap the roast in bacon as per video instructions, place the roast, bacon seam side down, onto a roasting rack in a shallow roasting oan and roast at 325 for app 2 hours until the roast reaches an internal temperature of 170 degrees or 190 for well done.

Remove roast from oven, tent, and let rest for 15 minutes while you make the gravy.

To make the gravy, remove all but 1 tsp of the fat from the roasting pan. Pour in the package of gravy mix and mix together with the remaining pan fat removing all brown bits from the bottom. Whisk in 1 cup cold water and 1/4 cup sherry. Return to medium high heat and continue to whisk until thickened.

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