How to Make Bacon Wrapped Turkey Breast

September 5, 2024

Advantages of Cooking a Turkey Breast for Smaller Crowds:

Portion Control: A turkey breast is much smaller than a whole turkey, making it ideal for feeding smaller groups without the excess leftovers that a whole turkey can produce.
Quicker Cooking Time: Since a turkey breast is smaller, it cooks faster than a whole turkey, meaning less time in the kitchen and more time spent with family and friends.
Less Complicated: Turkey breasts are simpler to prepare and handle compared to a whole turkey, which requires attention to both dark and white meat cooking times.
Versatility: A turkey breast can be easily flavored and customized, such as wrapping it in bacon for extra flavor and moisture. It also allows for easy slicing and serving.

Flavor Profile:

Savory and Smoky: The bacon wrapping adds a smoky, salty flavor to the tender turkey breast, keeping it moist and infusing it with rich umami.
Herbaceous and Zesty (if using herbs): The optional addition of rosemary, thyme, and citrus zest provides a fresh, aromatic note, brightening the overall flavor.
Moist and Juicy: The salt rub ensures the turkey breast stays juicy, while the bacon prevents it from drying out during roasting.

This dish is an excellent choice for smaller gatherings, delivering a flavor-packed, festive alternative to a whole turkey, with the added bonus of a quicker preparation time.

Bacon-Wrapped Turkey Breast Recipe

Ingredients:
1 turkey breast
1 teaspoon salt for every 2 pounds of turkey
Optional: pepper, citrus zest, and herbs (e.g., 1 teaspoon chopped rosemary and 1 sprig of thyme)
Bacon (enough to cover the turkey breast)

Instructions:

Season the Turkey:
In a bowl, combine the salt with any optional ingredients like pepper, citrus zest, or herbs (e.g., rosemary and thyme).
Pat the turkey breast dry and rub it with the salt mixture on both sides.
Place the seasoned turkey in a container, loosely cover it with a plastic bag, and refrigerate for 24 hours.
Prepare the Turkey for Cooking:
Remove the turkey breast from the fridge and pat it dry again.
Transfer the turkey to a roasting pan and drape bacon slices over the entire surface of the turkey breast.
Allow the turkey to sit at room temperature for about 20 minutes.
Roast the Turkey:
Preheat your oven to 400°F (200°C). Once the turkey is in the oven, reduce the heat to 350°F (176°C).
Roast the turkey for about 13 minutes per pound. Always check the temperature with a meat thermometer.
Remove the turkey when it reaches an internal temperature of 160°F (71°C). Cover loosely with aluminum foil and let it rest for 30 minutes. The temperature will rise to 165°F (74°C) as it rests.
Slice and Serve:
For best results, slice the turkey breast against the grain.