Bacon-Wrapped Herb Crusted Turkey (Whole30 Compliant) and Orange Maple Sweet Potato Crisp (Paleo)

Turkey and Sweet Potatoes

We have plans to eat with the boarding school girls on Thanksgiving, so I made a turkey breast tonight along with some sweet potatoes.  I’m actually not that big of a fan of turkey, but because I’ve never cooked it before, I decided now was as good of a time as any!  I put together a liquidy-type rub for the turkey, covered everything in bacon, and roasted it.  There was not one strand of turkey meat on this thing when I took it out (that’s part of the reason I don’t like turkey…it goes from juicy to bone dry in about four seconds).

The sweet potatoes are something all of their own.  Basically like sweet potato candy.  With yummy pecan goodness.  And delicious orange zest.  So…make them.  Now.  Or…five minutes ago.

Bacon-Wrapped Herb Crusted Turkey (Whole30 Compliant)

Serves 2-4

3-4 pound turkey breast

10-15 slices of bacon

3 Tbsp balsamic vinegar

2 Tbsp olive oil

3 tsp dried rosemary

3 tsp dried thyme

1 tsp coriander

2 tsp onion powder

2 tsp garlic powder

1 tsp ground black pepper

1 tsp salt

6 cloves garlic, crushed and minced


1.- Preheat oven to 400.  Line baking pan with foil (for easier clean up) and place a wire rack on top.

2.- Whisk balsamic vinegar and olive oil in a small bowl.  Add crushed/minced garlic, rosemary, thyme, coriander, onion powder, garlic powder, black pepper, and salt.  Mix well until it’s a more liquid version of a paste.  Pat the turkey breast dry and set on wire rack.  Rub the herb paste all over the turkey.  Feel free to push some under the skin.

3.-  Weave bacon slices together over top of the turkey (in this picture, I obviously didn’t weave it–I laid half of the slices one way, and then covered those with slices going the other way–I didn’t have time to weave).  Tuck the edges of the bacon under the turkey.

4.-  If there is any herb paste left over, you can brush it on top of the bacon.  Bake for 1 hour (or until internal temperature reaches 165).  Remove from oven, let rest 10-15 minutes, carve, and serve.


Orange Maple Sweet Potato Crisp (Paleo)

Serves 4-6


2 pounds sweet potatoes, peeled and chopped

2 Tbsp Kerrygold

1/2 C coconut milk (or heavy cream if you do dairy)

1/4 C maple syrup

Zest and juice of 1 large orange

1/2 tsp nutmeg




2 Tbsp Kerrygold

1/4 C maple syrup

1/4 C palm sugar (coconut sugar)

1 Tbsp orange juice

1 tsp vanilla

1/4 tsp salt

2 C pecan halves


1.-  Preheat oven to 350.  Put peeled and chopped sweet potatoes in a large pot, cover with water (fill to about 2-3″ above the potatoes), bring to boil, and simmer until tender (about 20-25 minutes).  Drain potatoes and return to pot.

2.-  While potatoes are cooking, melt 2 Tbsp of Kerrygold over medium heat in a large skillet.  Add the rest of the topping ingredients except the pecans.  Stir and heat until bubbling.  Let cook for 2 minutes, add pecans, and stir well, coating all nuts with the syrup mixture.

3.-  Mash cooked sweet potatoes.  Add Kerrygold and coconut milk.  Mix until well combined.  Mix in the maple syrup, orange zest, salt, and 3 Tbsp of orange juice.

4.-  Pour potatoes into a 2-qt baking dish, top with pecan mixture, and bake for 30-40 minutes.  Serve immediately.

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