You may know actor Kyle MacLachlan from his roles as the squarely Upper East Side husband to Sex & the City’s Charlotte, Portlandia’s wacky mayor or – our favorite – the creepily cheery Agent Cooper of David Lynch’s 90s cult hit Twin Peaks.
MacLachlan is also a wine lover – and a wine producer. In Walla Walla, Washington, he works with Dunham Cellars to craft two wines, Pursued by Bear and Baby Bear. This fall, we joined MacLachlan in Washington for a potluck Thanksgiving feast, where his favorite local farmers, chefs and a mixologist each brought their favorite family recipes. This week, we’d love to introduce you to some of these characters, and to share their recipes. To read the full story, download our Fall Entertaining Catalog. – Ed.
Chris and Kyle sharing a moment: (Photos by Tejal Rao)
Chris Ainsworth, chef and owner of the inventive Mediterranean restaurant, Saffron, arrived with the main event – the turkey, a local heritage bird that had been deboned, rubbed with garlic, herbs and lemon zest, larded with house-made pancetta and rolled like a classic porchetta.
Here, we’ve adapted the recipe for the home cook, replacing a boned-out turkey with a breast, but it’s no less a stunner when you carve into the golden roast and release the rich aromas of garlic and bacon.
Garlic, Herb and Bacon-Stuffed Roast Turkey Breast
By Chris Ainsworth, Saffron
Serves 6-8, with leftovers
For the garlic and herb salsa verde
2 whole cloves garlic
1 cup olive oil
1 tablespoon capers, chopped
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
Juice from a whole lemon
¼ teaspoon lemon zest
Salt, to taste
For the turkey
1 whole boneless turkey breast (5-8 pounds)
½ pound bacon or pancetta, thinly sliced
Salt and pepper to taste
10 pieces of cooking string, each approximately 18 inches in length
- T o prepare the salsa verde, mash garlic with a pinch of salt with a mortar and pestle or with the flat side of a knife until it forms a smooth paste. Transfer to a food processor and add capers, herbs, lemon juice, lemon zest and remaining oil and pulse until herbs are finely chopped. Season to taste with salt.
- To prepare the turkey, place the breast skin-side up on a cutting board. Slice length-wise, to open it as if a book, almost separating the meat into two long, flat cutlets but keeping one side connected and keeping the skin intact. Transfer the sliced turkey to a large piece of plastic wrap, and open the breast. The bottom of the breast and the top (with the skin) should be facing down on the plastic. Season the open side of the breast lightly with salt and pepper. Spoon ¾ of the salsa verde over the turkey, and reserve the remaining ¼ for later. Evenly layer pancetta or bacon over the salsa verde.
- Starting on the side that has no skin, begin rolling the turkey into a uniform log. When you're finished rolling, the skin side should end up on the outside. Use the butchers twine to tie the roll tightly together. Tie a string every 2-3 inches. Wrap the roll in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 325 F while the roll is resting in the fridge and lightly oil a roasting pan.
- Place the turkey breast skin-side up onto the oiled roasting pan. Season the skin with salt and fresh cracked pepper. Cook for 2 – 2½ hours until the meat’s internal temperature reaches 160 F. If the skin begins to brown too quickly, loosely tent it with aluminum foil.
- Once cooked, let the turkey rest out of the oven for 15 minutes. Cut, remove and discard each string, and place the turkey on a platter for presentation, and spoon remaining salsa verde over top. Cut the turkey into slices to serve.
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