Bourbon Maple Bacon-Wrapped Roast Turkey Breast

Bourbon Maple Bacon-Wrapped Roast Turkey Breast
Serves 6
3 lb. bone-in turkey breast, skin on
¼ cup (4 tbsp.) Kowalski's Unsalted Butter, room temperature
1 tbsp. finely minced fresh sage leaves
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
¼ cup Kowalski's Bourbon Maple Syrup
1 tbsp. hot water
8 strips Kowalski's Applewood Smoked Bacon

Place breast on a rack in a roasting pan, rib-side down; allow it to dry and come to room temperature (about 1 hr.). In a small mixing bowl, mix butter and sage until well combined; season with salt and pepper. Liberally sprinkle the breast on all sides with salt and pepper. Slide your fingers under the skin to lift it away from the meat; use your hands to smear a thin layer of butter under and over the skin. In a small bowl, mix together syrup and hot water; brush a thin layer evenly onto turkey and reserve the remainder for basting. Roast turkey in a preheated 350° oven, basting with syrup mixture every 15 min. for 1 hr. Remove turkey from the oven; wrap overlapping strips of bacon over and around the breast. Return to the oven for about 30 min., basting with syrup every 15 min. If the bacon is done or the turkey gets too dark before it reaches temperature, shield it with foil and continue cooking until turkey registers an internal temperature of 160°. Loosely cover with foil and let rest for 10-15 min. before carving (temperature will increase to 165° as the turkey stands).