A wildly delicious turkey recipe perfect for two to three people. This roasted stuffed turkey breast cranks up the flavor with bacon, mushrooms, pecans, and whiskey.
  • 1 (2-4 LB) boneless turkey breast
  • 3 slices diced bacon
  • 1/2 cup diced mushrooms
  • 1/2 cup diced chives
  • 1 clove of diced garlic
  • 2 TBSP of whiskey
  • 3 TBSP of Texas Pecan Coating Mix (Available at HEB)
  • Oregano
  • Salt
  • Pepper

How to make the stuffed turkey breast

When ready to cook, set temperature to 375˚F and preheat. You can prepare this on a grill or in the oven.
Cook bacon in a skillet over medium heat until crispy. Remove bacon and set aside to dice. Sauté mushrooms and garlic in the bacon grease until browned. Add chives and cook for two minutes. 
Add the whiskey and cook until alcohol is gone.  Stir in pecan coating and diced bacon, adding salt and pepper to taste.
Let the mixture cool for 15-20 minutes while the mixture is cooling butterfly the turkey breast. It is important not to slice all the way through. Lay breast open and flat.
Spread the mixture onto the turkey breast, pressing lightly to make sure it adheres. Roll the turkey breast tightly and tie with butcher’s twine at about 1-inch intervals.
Roasted Whiskey Stuffed Turkey Breast with mixture spread out.Tied Roasted Whiskey Stuffed Turkey Breast
Season the outside of the turkey breast with oregano, salt, and pepper. Place in the oven or grill for 30 minutes. 
Cook times will vary depending on set and ambient temperatures.
Be sure to check the internal temperature. The desired temperature is 165˚F.  When ready, remove the turkey from the grill and let rest for 5 to 10 minutes. Slice and serve. Enjoy!
For full disclosure, we did base this on a recipe from Traeger Grills. The original is available online here. We did switch out ingredients and adjust the cooking time.
What we served the turkey with served with.
Broiled endives in basil-infused olive oil, garlic, basil flakes, parsley truffle sea salt, and lemon juice with a balsamic drizzle.
Homemade Cauliflower Rissoto with parmesan and goat cheese.
The whiskey we used is Lone Elm Wheat Whiskey. We used the whiskey for its bold farm-fresh flavors. The earthiness and dark fruits added dimension to the mushrooms while holding its own against the bacon and pecans.
If you are a fan of turkey give our Balcones Glazed Turkey a chance.

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