Dust off your cast iron Dutch oven and make a campfire or open kitchen meal that’s good
and easy to prepare. With this dish, bacon flavor is heightened with an herb-and-cheese mixture, making it a real crowd pleaser. Pin this recipe or bookmark this page for the next time you’re open-air cooking or grilling for guests.
1. Place the turkey breast skin side down on a cutting board, spreading the skin out as much as possible so it can wrap around the breast.
2. In a small bowl, blend together the butter, garlic and basil. Spread the flavored butter over the inside of the breast. Arrange the spinach lengthwise down the center and top with the cheese. Pull the skin around the breast, taking care not to tear it, to make a roll.
3. Lay the strips of bacon on the cutting board, slightly overlapping each strip. Place the turkey breast on top of the strips and begin wrapping the bacon around the breast. Make sure to overlap the ends of the strips; this will keep the bacon from curling as it cooks.
4. Place the turkey breast on a roasting rack inside a 14-inch cast iron camp Dutch oven (an oven with a flat lid), cover, and roast over a campfire at medium-high heat (450°F) with top coals until an instant-read thermometer inserted in the center of the breast reads 170°F.