This bacon wrapped turkey breast is the perfect centerpiece for your Thanksgiving meal. Perfectly cooked and wrapped in crispy bacon, this turkey is juicy, succulent and tender. Easy to prep and it’s sure to please your guests this year!
Is it even Thanksgiving if you don’t have turkey? It can sometimes be a hassle to cook a whole bird, so a turkey breast is a great option – and what’s better than wrapping it in bacon?!
How to Make Bacon Wrapped Turkey Breast FOR THE BRINE: Combine brine ingredients in a large bowl and stir until salt and sugar dissolve. Submerge the turkey, cover the bowl and refrigerate 24 hours. When ready to cook, remove turkey from brine, discard the brine and pat the turkey dry with paper towels. FOR THE TURKEY WHEN READY: Set oven to 340°F and spray a rimmed baking sheet and metal cooking rack with non-stick cooking spray. Set the rack over the tray. Set the turkey on a cutting board and wrap bacon around the turkey. Be sure to cover the entire exposed surface, of the turkey, and secure the bacon in-place with toothpicks. Place the turkey on the rack, bacon-side up. Roast the turkey 60 minutes at 340°Test the internal temperature of the turkey (the temperature should be 160°F on an instant-read thermometer). If the turkey isn’t fully cooked, rotate the turkey and bake an additional 15-30 minutes or until the internal temperature reaches 160°F. *If the bacon isn’t browned, set the oven to broil and cook the turkey just long enough to crisp the bacon. Transfer the turkey to a cooling rack and remove the toothpicks. Let the turkey rest 15 minutes before slicing.
Why brine the turkey breast?
I absolutely implore you to not skip the brining process! It’s super easy to do and it really does make all of the difference! By brining the breast, the turkey absorbs extra moisture, which results in juicy and succulent meat. It also helps to season the turkey all the way through, so it’s super flavorful.
What to Serve with Bacon Wrapped Turkey Breast
This delicious Thanksgiving centrepiece should be accompanied by all of your usual and favourite side dishes. Be sure to check these out for some inspiration:
Sheet Pan Scalloped Potatoes Brussels Sprouts Gratin with Bacon Crunchy Sweet Potato Casserole with Pecan Topping Best Herb Roasted Potatoes (Simple Seasoned Potatoes) Honey Glazed Carrots Recipe with Ginger
Why serve a turkey breast at Thanksgiving?
As we all know, it can be a hassle cooking a whole turkey on Thanksgiving – timing is everything and it can be really easy to under, or over, cook parts of it. A turkey breast cooks much more evenly and it’s a great option if you don’t have a big crowd to cater for.
Should you use a fresh or frozen turkey breast?
Generally speaking, there is no quality difference between fresh or frozen turkey breast. Just remember to allow enough time for your turkey to thaw before brining it.
Top Tips to Make Bacon Wrapped Turkey Breast Don’t skip the brining! It makes so much difference! Leave it to brine for 24 hours if possible. Pat the turkey dry after bring it. Cover the whole surface of the chicken with bacon. Use a meat thermometer to check when the turkey is done (internal temperature should be 160ºf). Let the turkey rest before carving and serving.
Be sure to check out these other main meat dishes that will be perfect for Thanksgiving!
Instant Pot Turkey Breast
Stuffing Stuffed Pork Roast Recipe (Pork Roulade)
Best Beef Tenderloin Recipe (Beef Tenderloin Roast)
Crispy Skinned Roast Goose by Serious Eats
Bacon Wrapped Turkey Breast Recipe
This bacon wrapped turkey breast is the perfect centrepiece for your Thanksgiving meal. Perfectly cooked and wrapped in crispy bacon, this turkey is juicy, succulent and tender. Easy to prep and it's sure to please your guests this year!
For the Brine: 3 quarts cold water ½ cup kosher salt 1/3 cup granulated sugar 10 whole peppercorns (optional) Other Ingredients: 1 boneless fresh turkey breast (3 pounds, NOT a full turkey) 10-12 slices bacon For the Brine: Combine brine ingredients in a large bowl and stir until salt and sugar dissolve. Submerge the turkey, cover the bowl and refrigerate 24 hours. When ready to cook, remove turkey from brine, discard the brine and pat the turkey dry with paper towels. For the Turkey when ready: Set oven to 340°F and spray a rimmed baking sheet and metal cooking rack with non-stick cooking spray. Set the rack over the tray. Set the turkey on a cutting board and wrap bacon around the turkey. Be sure to cover the entire exposed surface, of the turkey, and secure the bacon in-place with toothpicks. Place the turkey on the rack, bacon-side up. Roast the turkey 60 minutes at 340°Test the internal temperature of the turkey (the temperature should be 160°F on an instant-read thermometer). If the turkey isn’t fully cooked, rotate the turkey and bake an additional 15-30 minutes or until the internal temperature reaches 160°F. *If the bacon isn’t browned, set the oven to broil and cook the turkey just long enough to crisp the bacon. Transfer the turkey to a cooling rack and remove the toothpicks. Let the turkey rest 15 minutes before slicing. Enjoy!
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