METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Maple Bacon Roasted Turkey
2020-12-03
https://www.metro.ca/userfiles/image/recipes/roti-dindon-bacon-erable-11431.jpg
PT15M
PT2H30M
PT2H45M
Preheat the oven to 200°C (400°F).Use a mixer to combine the butter, maple syrup, salt, and pepper for 1 minute. Set aside.Cook the bacon in a large pan for 2 to 3 minutes. Add the onion and garlic and cook for another 1 to 2 minutes. Add the pear and pecans and cook for 1 minute. Season with salt, pepper, and fresh rosemary. Stir and set aside.Place the turkey breast on a clean workspace, smooth side down. Carefully cut a slit into the side of the breast to create a pocket. Start with the thicker side.Brush half the maple butter inside the pocket. Add the stuffing in the pocket with an inch of space on either side to avoid spillage. Press down. Slowly roll the breast up starting with the thick side.Use kitchen twine to secure the turkey shut. Start with the extremities to prevent the stuffing from spilling out. Baste the top with the remaining homemade maple butter.Insert a thermometer in the middle. Place on a baking sheet lined with parchment paper. Cook in the oven for 20 minutes.Lower the oven temperature to 180°C (350°F) and keep cooking until the internal temperature reaches 74°C (165°F).Remove from the oven. Let cool before slicing.Serve with roasted Mamzells potatoes (Ready to cook or ELLA) and carrots.Note: To cook in the slow cooker, sear the stuffed breast on all sides in a pan. Add the vegetables and 250 mL (1 cup) chicken broth to the slow cooker. Place the turkey on top. Cook on low for 4 hours or until the internal temperature reaches 74°C (165°F).
8
0
0
0
0
5.5 lb (2,7 kg) half a Quebec boneless skinless turkey breast
1/4 cup (60 ml) butter
3 tablespoons (45 ml) maple syrup
To taste salt and pepper
Stuffing:
1/2 lb (227 g) bacon cut into lardons
1 onion minced
1 garlic clove chopped
1 pear diced
1/2 cup (125 ml) pecans roughly chopped
3 tablespoons (45 ml) fresh rosemary chopped
To taste salt and pepper
Accompaniments:
Mamzells potatoes (ready to cook or ELLA)
carrots
Maple Bacon Roasted Turkey
8
Main course
0:15
Preparation
2:30
COOKING
2:45
TOTAL TIME
Ingredients
-
5.5 lb
(2,7 kg)half a Quebec boneless skinless turkey breast
-
1/4 cup
(60 ml)butter
-
3 tablespoons
(45 ml)maple syrup
-
To taste
salt and pepper
-
Stuffing:
-
1/2 lb
(227 g)bacon cut into lardons
-
1
onion minced
-
1
garlic clove chopped
-
1
pear diced
-
1/2 cup
(125 ml)pecans roughly chopped
-
3 tablespoons
(45 ml)fresh rosemary chopped
-
To taste
salt and pepper
-
Accompaniments:
-
Mamzells potatoes (ready to cook or ELLA)
-
carrots
Preparation
Preheat the oven to 200°C (400°F).
Use a mixer to combine the butter, maple syrup, salt, and pepper for 1 minute. Set aside.
Cook the bacon in a large pan for 2 to 3 minutes. Add the onion and garlic and cook for another 1 to 2 minutes. Add the pear and pecans and cook for 1 minute. Season with salt, pepper, and fresh rosemary. Stir and set aside.
Place the turkey breast on a clean workspace, smooth side down. Carefully cut a slit into the side of the breast to create a pocket. Start with the thicker side.
Brush half the maple butter inside the pocket. Add the stuffing in the pocket with an inch of space on either side to avoid spillage. Press down. Slowly roll the breast up starting with the thick side.
Use kitchen twine to secure the turkey shut. Start with the extremities to prevent the stuffing from spilling out. Baste the top with the remaining homemade maple butter.
Insert a thermometer in the middle. Place on a baking sheet lined with parchment paper. Cook in the oven for 20 minutes.
Lower the oven temperature to 180°C (350°F) and keep cooking until the internal temperature reaches 74°C (165°F).
Remove from the oven. Let cool before slicing.
Serve with roasted Mamzells potatoes (Ready to cook or ELLA) and carrots.
Note: To cook in the slow cooker, sear the stuffed breast on all sides in a pan. Add the vegetables and 250 mL (1 cup) chicken broth to the slow cooker. Place the turkey on top. Cook on low for 4 hours or until the internal temperature reaches 74°C (165°F).
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
