Keto Recipe: Bacon Wrapped Turkey Roulade

Bacon Wrapped Turkey Roulade

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  1. Video Tutorial:

    2 Lb Turkey Breast or Tenderloin

    12 Oz Smoked Bacon

    4 Oz Ground Pork

    4 Oz Mushrooms, Finely Chopped

    2 tsp Chopped Parsley

    2 tsp Chopped Thyme

    2 tsp Chopped Rosemary

    3/4 tsp Black Pepper

    1 1/2 tsp Salt

    1) Place a pan over medium high heat with all of your mushrooms with 1 tsp of salt. Cook for about 3 minutes to get as much water out as possible. Once done, add in your ground pork, thyme, rosemary, and 1/4 tsp of black pepper. Cook until pork is cooked all the way through and set aside.

    2) Take your turkey breast or tenderloin and pound between plastic wrap to 1/2″ thickness.

    3) Place down a long piece of plastic wrap and begin to shingle the bacon. Season the bacon with 1/4 tsp of black pepper. Lay your turkey breast into the middle of the bacon leaving about 1/2″ of bacon exposed all the way around. Season this side of the turkey with 1/2 tsp of salt and 1/4 tsp of black pepper.

    4) Place down your pork and mushroom mixture into the middle of the turkey leaving about 1/2″ of the turkey exposed.

    5) Pick up the plastic wrap halfway to the middle. Remove the plastic from the bacon. Pick up the plastic again to flip the rest of the way over and tuck in your bacon. Wrap tightly in your plastic wrap and refrigerate for at least 30 minutes.

    6) Place into an oven at 450°F for 15 minutes to crisp the bacon and reduce the heat to 350°F for 45 minutes or until an internal temp of 150°F has been reached. Let rest for 15 minutes. Slice and serve hot.


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