Name: Bacon-Wrapped Turkey Breast with Hazelnut Mole
Yield: Makes 12 servings
Ingredients: 1/2 cup fresh Italian parsley leaves; 1/4 cup olive oil; 3 1/2 tablespoons fresh lime juice; 3 large garlic cloves, peeled; 2 tablespoons adobo sauce from canned chipotles*; 2 bay leaves; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 1/2 teaspoon whole black peppercorns; 2 2-pound skinless boneless turkey breast halves; 2 pounds applewood-smoked bacon slices; Hazelnut Mole; Chopped fresh parsley

Bacon-Wrapped Turkey Breast with Hazelnut MolePornchai Mittongtare

What to drink: Roberto Santibañez recommends a Petite Sirah (a full-bodied, peppery red wine varietal) from L.A. Cetto in Mexico's Guadelupe Valley. Or try the Guenoc Petite Sirah from California's North Coast.

Recipe notes

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