What’s in This Bacon Wrapped Turkey Breast Recipe?
I’m kind of obsessed with wrapping things in bacon around here. Bacon Wrapped Shrimp, Bacon Wrapped Asparagus, Bacon Wrapped Pork Tenderloin… I just really love bacon! So it seemed only fitting that I’d try covering turkey breast in bacon too, and it turned out perfectly!
Turkey Brine: Soaking the turkey in cold water, kosher salt, granulated sugar, and peppercorns helps it retain moisture as it cooks. Turkey Breast: A boneless, skinless breast works best for this recipe. Mine was 3 pounds. Bacon: Besides the fact that it’s delicious, the layer of bacon actually helps to keep the turkey moist while roasting in the oven. It’s like an extra layer of protection for extra juiciness!
Variations To Try
You can add other flavorful ingredients to the brine, like fresh herbs or garlic. You can also use smoked or seasoned bacon to add even more flavor. Try adding wrapping your turkey in my favorite sweet and spicy bacon! We did this last year, and it was so good!
How to Store and Reheat
Store leftover bacon wrapped turkey breast in an airtight container in the refrigerator for up to 3 days. I like to reheat it in a 350°F oven or in the microwave in 30-second increments until warmed through.
How to Freeze
I prefer to freeze bacon wrapped turkey breast in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This delicious Thanksgiving centerpiece should be accompanied by all of your usual and favorite side dishes, like mashed potatoes, candied yams, and homemade stuffing. We did it with air fryer asparagus recently, and it was a hit with the whole fam!
Notes from the Test Kitchen
Don’t skip the brining! I find that it makes such a difference. I leave it to brine for 24 hours if possible.
How to Make Bacon Wrapped Turkey Breast Step by Step
Brine the Turkey: Combine 3 quarts of cold water ½ cup of kosher salt, ⅓ cup of granulated sugar, and 10 whole peppercorns in a large bowl and stir until the salt and sugar dissolve. Submerge a boneless, skinless turkey breast in the brine, cover, and refrigerate for 24 hours. Prep and Wrap the Turkey: When you’re ready to cook, remove the turkey from the brine, discard the brine, and pat the turkey dry with paper towels. Set your oven to 340°F and spray a large rimmed baking sheet and a metal cooling rack with nonstick spray. Set the rack over the tray and set aside for now. Place the turkey on a cutting board and wrap 10-12 slices of raw bacon around the turkey. Be sure to cover the entire exposed surface, of the turkey, and secure the bacon in-place with toothpicks. Roast the Turkey: Place the turkey on the prepared wire rack, bacon-side up. Roast the turkey in the preheated oven for 60 minutes, or until the internal temperature registers 160°F on an instant-read thermometer. If the turkey isn’t fully cooked, rotate it and bake for an additional 15-30 minutes, or until it reaches temperature. Broil the Turkey: If you’d like the bacon brown and crispy, set the oven to broil and cook just long enough to crisp the bacon. Watch carefully, as it can quickly burn. Rest and Slice: Transfer the turkey to a cooling rack and remove the toothpicks. Let it rest for 15 minutes before slicing to seal in the juices.
More Turkey Recipes To Try
Turkey Sliders Turkey Rice Casserole Smoked Turkey Breast Honey Baked Turkey Turkey Wild Rice Soup Thanksgiving Turkey Deep Fried Turkey Breast
