Gouda Stuffed Turkey Breast

Directions

1. Preheat oven to 400°,. In a large cast-iron skillet, cook bacon over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, 13 to 15 minutes. Drain on paper towels, then transfer to a large bowl.
2. Increase heat to medium-high. Cook mushrooms, stirring occasionally, until starting to brown, about 5 minutes. Add thyme, half of the garlic, and salt and cook, stirring, until fragrant, about 1 minute. Remove from heat and stir in parsley, season with pepper. Add mushroom mixture, cream cheese, and panko to bowl with bacon and stir until combined. Fold in gouda cheese.
3. Pat the turkey dry with paper towels. Using a sharp knife, gently cut a deep incision into the thickest side of the breast, working from top to bottom and being careful not to cut all the way through, season all over with seasonings, salt and pepper. Using a spoon, fill the turkey breast with the mushroom mixture until full, packing in with a spoon. Cut 5 (12") pieces of twine and snuggly tie them around the breast.
4. Into the same skillet, pour 1 tablespoon of olive oil and place turkey in the skillet. Drizzle the remaining olive oil over the turkey. Roast turkey until an instant-read thermometer inserted into the thickest part registers 160°,, 45 to 50 minutes.