Ingredients
4 oz. bacon, cut into 1/2" pieces
8 oz. mixed mushrooms (such as oyster, cremini, and/or shiitake), finely chopped
1 tbsp. chopped fresh thyme leaves
4 cloves garlic, chopped, divided
1 tbsp. kosher salt, divided
1/2 c. chopped fresh parsley, plus more for serving
Fresh ground black pepper
1 1/2 oz. cream cheese, softened
1/4 oz. panko bread crumbs
4 oz. smoked gouda cheese, shredded (about 1 1/2 c.)
1 (2-lb.) skinless, boneless turkey breast
1 tsp. dried oregano
2 tbsp. extra-virgin olive oil, divided
1 1/2 c. low-sodium chicken stock
1 1/2 tsp. cornstarch
1/2 c. heavy cream
Juice of 1 lemon
Preparation
Step 1Preheat oven to 400°. In a cold, large cast-iron or ovenproof skillet, cook bacon over medium heat, stirring occasionally, until fat has rendered and bacon is crisp, 13 to 15 minutes. Drain on paper towels, then transfer to a large bowl. Step 2Increase heat to medium-high. Cook mushrooms, stirring occasionally, until starting to brown, about 5 minutes. Add thyme, half of garlic, and 1 teaspoon salt and cook, stirring, until fragrant, about 1 minute. Remove from heat and stir in parsley; season with pepper. Step 3Add mushroom mixture, cream cheese, and panko to bowl with bacon and stir until combined. Fold in gouda cheese. Step 4Pat turkey dry with paper towels. Using a sharp knife, gently cut a deep incision into thickest side of breast, working from top to bottom and being careful not to cut all the way through; season all over with oregano, 2 teaspoons salt, and 1/2 teaspoon pepper. Using a spoon, fill turkey breast with mushroom mixture until full, packing in with spoon. Cut 5 (12") pieces twine and snuggly tie around breast.Step 5Into same skillet, pour 1 tablespoon oil and place turkey in skillet. Drizzle remaining 1 tablespoon oil over turkey.Step 6Roast turkey until an instant-read thermometer inserted into thickest part registers 160°, 45 to 50 minutes. Step 7Transfer turkey to a cutting board and tent with foil. Step 8In a medium bowl, whisk stock and cornstarch. Heat same skillet over medium-high heat. Cook remaining garlic, stirring, until fragrant, about 1 minute. Add stock mixture to skillet and scrape up any browned bits from bottom of skillet. Cook, stirring occasionally, until liquid is reduced by half, about 5 minutes. Add cream and lemon juice and reduce heat to low. Simmer, stirring occasionally, until sauce is thickened, about 5 minutes more. Step 9Slice turkey and transfer to a large platter. Top with lemon cream sauce and parsley.
The filling is the showstopper. Chopped mushrooms are cooked with garlic and thyme, then mixed with crumbled bacon, smoked gouda, and bread crumbs to make an umami-packed stuffing. After making a quick incision into the thicker side of the breast, the turkey is stuffed, tied with twine, and roasted in a cast-iron skillet. Fatty bacon and cheese will keep the turkey moist while it roasts. The result: a smoky, meaty, cheesy bite that will convert the biggest turkey haters. (This mushroom and bacon filling also works for stuffed chicken breast, beef tenderloin, or pork tenderloin.) If you end up with leftover filling, spread it into a small loaf pan or muffin tins and bake at 400° for 15 to 20 minutes. Scoop it up with your favorite buttery cracker for a pre-dinner snack. Store leftovers in an airtight container for up to 4 days. Keep the sauce stored separately from the turkey.
