Pepperoni Bird

I don't know if a recipe like this exists anywhere but it was an idea I came up with thinking of a way to maximize the flavor of a young turkey breast.I decided that pepperoni inserted into a turkey would be fabulous...and it was. It turned out to be the inspiration to my Italian themed dinner party and was a huge hit. I will make this again.

• Ready In: 2 hrs 45 mins
• Serves: 5-9

Ingredients

• 4 -6  lbs turkey breast, thawed
• 1 (8 ounce) package  pepperoni, sliced
• 1 (7 ounce) package  Good Seasonings Italian salad dressing mix, dry
• 2  ounces parmesan cheese, fine grate
• 1  cup extra virgin olive oil

Directions

1. stab breast numerous times with small steak knife to make slits to insert pepperonis.
2. Pack each slit to ensure full flavor explosion.
3. Put turkey breast in shallow pan and coat with a cup of olive oil.
4. In a small dish, mix parmesean cheese and Italian recipe mix.
5. Apply dry mixture to oiled bird.
6. Cover with tin foil and cook for 2-3 hrs at 350 degrees breast side up. Remove tin foil an hour before the bird is done roasting to ensure a beautiful brown coat.
7. For extra moistness, baste bird every hour.