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Roasted Turkey Breast with Pan-fried Polenta and Hollandaise Sauce

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 4 hrs, 45 mins
Yield Makes 8 to 10 servings
Prep and chill the polenta up to a day ahead; then cook while the turkey stands after roasting.

Ingredients

How to Make It

  1. Preheat oven to 425°. Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 3/4-inch thickness, using a rolling pin or flat side of a meat mallet. Rub with garlic and salt; place on a rack in a broiler pan, and top with bacon slices.

  2. Bake at 425° for 25 to 30 minutes or until done. Let stand 10 minutes before slicing. Serve turkey with Pan-fried Polenta and Hollandaise Sauce.