Ingredients:
1 (2- to 2 1/2-pound) boneless turkey breast
Kosher salt and black pepper
2 large garlic cloves, finely grated
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
8 ounces bacon (not thick-cut)
Preparation:
Marinate the turkey: If the turkey breast comes tied, untie it. Pat the meat dry with paper towels. Season the turkey all over with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then rub with garlic and thyme leaves. Place turkey on a plate or in a container, cover and refrigerate for at least 1 hour or up to 24.Place a rack in the top third of your oven and another rack in the bottom third.
Heat oven to 400 degrees. Roast the turkey: Brush or spread the mustard all over the turkey, then brush with the mayonnaise. Wrap the turkey in bacon and place on a rimmed baking sheet pan. Roast turkey on the top oven rack for a total roasting time of 40 to 50 minutes and a thermometer inserted in the thickest part of the turkey registers 145 degrees. If the turkey is done before the rest of the meal, use tongs to transfer it to a cutting board and lightly tent with foil. (If the bacon isn’t as brown and crisp as you like, broil the bacon-clad turkey for 1 to 3 minutes.) Allow meat to rest 10 minutes before slicing.
(from nytimes.com)
