Glazed Bacon wrapped Turkey Breast

1 (3-4) boneless turkey breast, skin removed
1 1/2 bunches green onions, sliced
2 cups fresh parsley 
1/3 cup olive oil
4 cloves garlic
12 oz, thick cut bacon
1/2 cup packed dark brown sugar 
1/4 cup balsamic vinegar
1/4 cup maple sugar

Preheat oven to 375 degrees.

Place turkey breast on table, with the smooth side down.  Starting with the left side, cut along rise side of tenderloin, without, cutting it off from the rest of the turkey breast.  Repeat with the other side.  

Cover turkey with Saran Wrap, and smash with flat side of meat mallet, until turkey about 1 inch thick all over.  Discard the paper.

Sprinkle surface of turkey with 3/4 tsp of salt.  In a food processor, pulse green onions, parsley, oil and garlic until finely chopped.  When smooth, spread evenly over the turkey, roll turkey tightly, keeping that seam down and drape with the bacon.  Use kitchen twine at 1 1/2 inch intervals to secure the roll.

Put on a wire rack, inside the baking dish, add 4 cups water to bottom of pan and roast for 45 minutes.

Whisk together the sugar, vinegar and syrup.  Brush over the turkey after the initial 45 minutes, roast for another 45 minutes, basting every 15 minutes.  Internal temperature should reach 165 Fahrenheit.

Let it rest for about 20 minutes before slicing and serving.



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