Bacon Wrapped Turkey Breast with Chorizo, Cranberries, and Little Potatoes

• Gluten free

• Meat

  • 10 slices Bacon
  • 5 oz Chorizo sausage
  • 1 Turkey breast, boneless skinless

• Produce

  • 1/2 cup Cranberries, fresh
  • 1 Garlic powder
  • 1 1/2 lbs Little potatoes
  • 5 sprigs Thyme, fresh

• Baking & Spices

  • 1 Italian seasoning
  • 1 Pepper

• Dairy

  • 1/2 cup Whipping/heavy cream

Found on saltandlavender.com

Description

Ingredients

• 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 chorizo sausage, diced
• 1/2 cup fresh cranberries
• Italian seasoning, to taste
• 5 sprigs fresh thyme
• 1/2 cup whipping/heavy cream

Directions

• 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 (dont touch the turkey). Return to oven for another 30 minutes or until its 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.