Prep and chill the polenta up to a day ahead; then cook while the turkey stands after roasting.
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.
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.