Picture the scene, a long table laden with food, the pride of place going to a glossy, bronzed roast turkey surrounded by discarded paper hats, golden roast potatoes, sprouts, honey roast parsnips and ruby-red spiced cabbage; happy, smiling faces of all ages look on at the feast whilst the harried cook hurries back to the kitchen to bring in jugs of gravy and little bowls of cranberry sauce. There’s carols playing on the radio, the hiss and crackle of a log fire and the fairy lights on the Christmas tree are twinkling in the background…….the dark outside is already stealing over the horizon and it’s taken an army of helpers to get the dinner on the table before the Queen’s speech at 3pm. Family arguments and disasters with toys and no batteries aside, this is probably the scene that will be played out in most family homes this Christmas day.
The reality is that there will be about four million people spending Christmas alone this year, with 10% being over the age of sixty five and the numbers rising for even older people. As well as this rather sad figure of solo diners, a recent report also indicated that there will be a higher number of couples spending Christmas alone, away from their immediate family as children move away from home (usually due to employment) and small communities are eroded – it’s all rather sad and another gloomy reflection of just how much society has changed over the last twenty to thirty years. And, it was after reading this survey that I decided to create a small Christmas dinner recipe for up to four people, or ideally for a couple with leftovers – a simple recipe that looks the part, is festive and tasty but that is suitable for a small Christmas dinner.
Today’s recipe for Bacon Wrapped Turkey Breast is easy to cook and, as I always test my recipes, I can report that it was indeed perfect for the just the two of us last Sunday, with ample leftovers for sandwiches, salads and another mini Christmas dinner meal. I used a 900g turkey fillet, (sometimes called a saddle) although a small crown would be suitable too, and I served it with a smaller version of my very festive Christmas Sausage, Sage and Bacon Stuffing Loaf, fresh Brussels sprouts, carrots, streamed potatoes and gravy. With two candles lit for the second Sunday in Advent and with a heavy white frost painting the roofs of the nearby houses and our garden shed, it felt suitably “Christmassy”, especially as I served it with cranberry sauce and on some lovely Penzance plates.
So, if you are spending Christmas at home and there are only two of you this year, then this is the perfect recipe for a very special Christmas dinner – you can freeze any leftovers if you wish, although I always love a post-Christmas dinner sandwich, such as my “leftover legends” The Great Christmas Turkey, Stuffing, Bacon & Cranberry Club Sandwich…….and, leftover turkey is a great excuse to make a turkey curry or a turkey pie. All that you need to complete this Christmas dinner for two, are Christmas crackers, the best linen and crockery and a glass or three of sherry, or whatever tipple takes your fancy. You can also prepare this with chicken breasts, as a meal for one maybe, or for two individual bacon wrapped chicken breasts, again, just serve with seasonal trimmings and a glass of something boozy!
Disclaimer: This is part of my Churchill China UK Blogger and Ambassador series of posts, and I am using The Caravan Trail Penzance patterned plates and salad bowl in my images.
For more of my Churchill China Posts, please visit the link here:
Bacon Wrapped Turkey Breast
Bacon Wrapped Turkey Breast for two people (with leftovers) is the perfect recipe for small festive gatherings, an informal family Sunday dinner or mid-week meal; this easy to prepare and cook dish still has the “wow” factor and is wonderful for those ubiquitous turkey sandwiches later! 900g to 1 kilo serves 4 people, or two people with plenty of leftovers.
- 900g to 1 kilo turkey breast, fillet or saddle
- 8 to 12 rashers of streaky smoked bacon
- salt and pepper to taste
- A little cornflour and wine for the gravy
Bacon Wrapped Turkey Breast for two people (with leftovers) is the perfect recipe for small festive gatherings, an informal family Sunday dinner or mid-week meal; this easy to prepare and cook dish still has the “wow” factor and is wonderful for those ubiquitous turkey sandwiches later! 900g to 1 kilo serves 4 people, or two people with plenty of leftovers. Serve this recipe with all the usual trimmings such as my Christmas Sausage, Sage and Bacon Stuffing Loaf. (The turkey joint can be wrapped in bacon and frozen until you need to cook it)
|Step 1||Pre-heat oven to 180C/375F/Gas mark 5. Butter a baking tray or dish that will accommodate the turkey breast/fillet/saddle.|
|Step 2||Season the turkey all over with salt (be aware that the bacon may be salty) and freshly ground black pepper. Rub a generous amount of softened butter all over the joint.|
|Step 3||Stretch the streaky bacon with the back of a knife – this stops it shrinking during cooking.|
|Step 4||Wrap the rashers of bacon around the turkey joint, making sure that the ends are tucked underneath.|
|Step 5||Place the turkey into the prepared tray and add about 100mls of water. Loosely wrap some foil over the tray and cook in the pre-heated oven for 40 minutes per kilo plus 20 minutes – a kilo weight joint will take 1 hour (60 minutes) Unwrap the turkey for the last 15 minutes of cooking to allow the bacon to crisp.|
|Step 6||Allow to stand for 15 minutes after cooking.|
|Step 7||Gravy: Drain the juices from the pan/tray and use them to make gravy by adding a little cornflour that has been mixed with water to them; add some water/and or white wine, about 300mls and season to taste. Serve the warm gravy in a jug alongside the turkey.|
|Step 8||Serve the bacon wrapped turkey in slices alongside stuffing, sprouts, carrots, potatoes and all the usual Christmas dinner trimmings.|