Bacon Wrapped Turkey Spiedini Preheat the oven to 350 degrees. Mix the following ingredients together until it resembles slightly damp sand. Set aside. 1 cup GF bread crumbs 1 glove garlic, minced 2 teaspoons dry parsley 3 tablespoons grated pecorino romano cheese 6 tablespoons olive oil salt and pepper, to taste You’ll also need 3 large turkey breasts 10-12 slices gluten free bacon, uncooked & cut into thirds 10-20 bay leaves half a dozen 6 inch wooden skewers Butterfly the turkey breasts and pound with a mallet until about an 1/8 inch thick or less. (Tip: place the turkey in a large Ziploc or between two sheets of heavy plastic wrap before pounding with a wooden mallet.) Slice the flattened turkey into 2 to 2 1/4 inch strips then in half. Each piece should be about 2¼ x 3½ inches. This is an ideal size but will vary slightly—you want the turkey rolls as uniform as you can get them. Place a small spoonful of the breadcrumb mixture down the center of each turkey strip. Roll it up and wrap it in a piece of bacon. Slide the turkey roll on one of the skewers. Repeat—with a bay leaf (or half a leaf) between each turkey roll. Place about 4 rolls on a skewer. The finished skewers then go in a baking pan and into the oven for about 45-55 minutes. They’re done when the bacon is nicely browned and crispy. Serve immediately. Makes about 28 Bacon Wrapped Turkey Spiedini.