Stuffed Turkey Roast with Mushrooms, Peas and Crispy Bacon

This stuffed turkey roast combines tender white meat with a savoury mushroom and pea filling, all wrapped in crispy smoked bacon. Slow-roasted in the oven and basted regularly, it stays juicy while developing deep, comforting flavours. Finished with cherry tomatoes and rosemary, it makes an impressive yet approachable main dish for a family meal.

Ingredients

• 180 g smoked bacon slices
• 800 g turkey breast (or turkey roast butterflied open)
• 300 g button mushrooms
• 200 g green peas
• 200 g cherry tomatoes
• 3 sprigs fresh rosemary
• 30 g butter
• 2 tablespoons olive oil
• 8 g fine salt
• 3 g ground black pepper
• 1 roast chicken, for serving (as presented)

Instructions

1. Prepare the filling: Clean the mushrooms carefully and cut them into evenly sized quarters so they cook at the same rate. Melt the butter in a large skillet over medium heat, then add the mushrooms. Season lightly with salt and let them cook slowly, stirring occasionally, until they turn golden and all their released moisture has completely evaporated. This step is essential to concentrate their flavour and prevent excess liquid in the roast. Add the green peas, stir gently, and continue cooking for about 2 minutes, just until they are tender but still hold their shape. Season with black pepper, then remove the pan from the heat and set the filling aside.
2. Prepare the turkey: If the turkey breast is not already opened flat, carefully butterfly it so it can be rolled later. Aim for an even thickness across the meat to ensure uniform cooking. Season the entire surface evenly with the salt and black pepper, pressing the seasoning gently into the meat so it penetrates beyond the surface.
3. Fill and roll: Spoon the mushroom and pea filling along the centre of the turkey, leaving about 2 cm clear along the edges to prevent the filling from escaping. Roll the meat tightly around the filling to form a compact, even cylinder. Rolling firmly at this stage helps the roast keep its shape during cooking and slicing.
4. Wrap with bacon: Lay the smoked bacon slices on the work surface, slightly overlapping to create a continuous layer. Place the rolled turkey on top and gently roll it so the bacon completely covers the surface. The bacon acts as a protective layer, keeping the turkey moist while adding flavour and a crisp exterior.