This post may contain affiliate links. Please read my disclosure policy.
Say hello to the Bacon Wrapped Turkey Breast! In this easy recipe, succulent turkey gets cozy with the irresistible crispiness of bacon, creating a mouthwatering showstopper that’ll leave everyone at the table clamoring for seconds!
Bacon Wrapped Turkey Breast Recipe
Tired of the same boring turkey recipes?!? It’s time to shake things up and take your turkey game to a whole new level with this easy bacon wrapped turkey breast! With the porky goodness of crispy bacon and the juiciness of perfectly roasted turkey, it’s sure to impress your guests and tickle their taste buds!
Why You’ll Love This Bacon Wrapped Turkey Breast
- Simple Turkey Recipe! With easy steps and common ingredients, it takes the stress out of preparing a delicious turkey dish during busy times or when cooking for a crowd.
- Savory and Succulent! The fresh rosemary and thyme, along with bacon wrapping, and tenderness of the turkey breast promises a succulent and mouthwatering outcome.
- Versatile Dish! Whether you serve it at a casual family gathering or a Thanksgiving dinner, this dish seamlessly adapts to the occasion. Plus, leftovers make for tasty sandwiches.
- Turkey Breast: I used bone-in turkey breast which stays nice and juicy when cooked.
- Bacon: Adds a crispy layer to the turkey that also provides some fat and delicious savory flavor.
- Olive Oil: Helps the herbs and spices adhere to the turkey and also adds richness.
- Salt and Pepper: Used to season the turkey and enhance its natural flavor.
- Garlic Powder: Adds a punch of savory garlic flavor.
- Onion Powder: Imparts a subtle onion flavor.
- Fresh Herbs: Fresh rosemary and thyme infuse the meat with a fragrant herbal note. You can use dried herbs, but you’ll need to adjust the quantities.
- Chicken Broth: Keeps the bacon wrapped turkey breast moist during roasting and adds flavor.
This easy recipe ensures a perfect balance of crispy bacon and juicy turkey! With only 20 minutes of prep time, you can create this succulent and tasty masterpiece.
To begin, preheat your oven to 375°F (190°C). Then use paper towels to pat your turkey breast dry. Now, rub the olive oil all over the meat.
Next, mix together the salt, black pepper, garlic powder, onion powder, rosemary, and thyme in a small bowl. Then rub the spice mixture all over the turkey, including under the skin.
After seasoning, start laying the strips of bacon evenly over the top of the turkey breast covering as much of the surface as possible by slightly overlapping the slices. Then tuck the bacon strips under the breast or secure the slices with toothpicks to make sure they stay in place while in the oven.
Time for turkey magic! Place the bacon wrapped turkey on a rack in a roasting pan, keeping it skin side up. Then pour the chicken broth into the roasting pan. Now, transfer the turkey to the preheated oven and let it bake for 1 hour to 1 hour and 15 minutes. When ready, the internal temperature of the turkey should be at least 160°F (71°C).
Once the bacon is crispy, remove the turkey from the oven and let it rest for 10 to 15 minutes before slicing and serving. This is an essential step that allows the juices time to redistribute and for the internal temperature of the turkey to reach 165°F (74°C).
Frequently Asked Questions
Can I use boneless turkey breast?
Certainly! While the recipe specifies bone-in turkey breast, you can absolutely use boneless turkey breast if that’s your preference. Just be mindful of adjusting the cooking time accordingly, as boneless cuts tend to cook a bit faster.
How do I keep the bacon from falling off during cooking?
To keep the bacon in place, tuck the ends under the turkey breast or secure them with toothpicks. Just remember to remove the toothpicks before serving.
What should I do if the bacon is cooking faster than the turkey?
If you find the bacon is getting too crispy before the turkey is done, you can loosely cover the breast with aluminum foil to protect the bacon from burning while the turkey finishes cooking.
Is turkey done at 165°F or 180°F?
Some traditional recipes often suggest a temperature of 180°F (82°C), but the latest guidelines consider 165°F (74°C) as safe, providing a balance between safety and maintaining the turkey’s juiciness.
- Brine for extra moisture. Consider brining the turkey breast before cooking for an extra layer of juiciness. A simple brine of water, salt, and sugar can work as tenderizer and enhance the overall moisture retention of the turkey.
- Thoroughly pat dry. Before seasoning, thoroughly pat your turkey breast dry with paper towels. A dry surface allows for better adherence of the olive oil and seasoning, promoting a crispier finish.
- Use a roasting rack. Placing the bacon-wrapped turkey breast on a roasting wire rack in the pan allows for even air circulation, promoting uniform cooking and a perfectly crispy exterior.
- Monitor the temperature. Invest in a reliable meat thermometer to monitor the internal temperature of the turkey accurately. This guarantees a safe to eat, perfectly cooked turkey and also avoids both undercooking and overcooking.
- Let the turkey rest. Allow the bacon wrapped turkey breast to rest for 10 to 15 minutes after cooking. This critical step permits the redistribution of juices and also allows the turkey’s internal temperature to rise to a safe 165°F (74°C).
You can store any leftover bacon wrapped turkey breast in an airtight container in the refrigerator for up to 4 days. For longer storage, consider freezing the slices individually, wrapped tightly in plastic wrap or foil. Then just thaw them in the refrigerator before reheating.
To reheat, put the turkey on a baking sheet in the oven or toaster oven for a few minutes until warmed through. I recommend avoiding reheating in the microwave to prevent a loss of texture.
Discover More Delicious Turkey Recipes
- How To Roast A Turkey
- Instant Pot Turkey Breast
- Slow Cooker Turkey Breast
- Spatchcock Turkey
- Easy Roasted Turkey Legs
- Turkey Meatballs
- Preheat your oven to 375°F (190°C).
- Pat the turkey breast dry with paper towels. Rub olive oil all over the turkey breast. Combine the salt, pepper, garlic powder, onion powder, rosemary, and thyme in a small bowl then rub all over the turkey. Ensure the seasonings get under the skin as well for more flavor.
- Lay the bacon slices over the turkey breast, covering as much of the surface as you can. The bacon should slightly overlap. Tuck the ends of the bacon under the turkey or secure with toothpicks to ensure it stays in place during roasting.
- Place the bacon-wrapped turkey breast on a rack in a roasting pan, skin side up. Pour the chicken broth right in the roasting pan. Transfer the pan to the oven and roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature of the turkey reaches 160°F (71°C).
- Once the turkey is cooked, if you find the bacon is not as crisp or brown as you like, switch your oven to broil. Broil the turkey for an additional 2-3 minutes or until the bacon is crispy and golden brown. Watch closely to prevent burning. At the same time, if you find the bacon gets crispy before the turkey is cooked through, cover it with foil until finished cooking.
- Remove the turkey from the oven and let it rest for 10-15 minutes. This will allow the juices to redistribute and the internal temperature to rise to the safe 165°F (74°C). Slice and serve.
- Getting the Bacon Right: If the bacon is crisping too quickly, cover the turkey with foil to keep it from burning.
- Check the Temperature: Use a meat thermometer to check if the turkey is done to make sure it’s safe and yummy to eat. Turkey breast is safe to eat at 165°F (74°C).
- Let It Rest: After cooking, let the turkey sit for a bit so it gets even juicier when you slice it.
- Keep It Secure: Use toothpicks to hold the bacon in place while it cooks, but don’t forget to take them out before you eat!
- Save the Juices: The broth and juices in the pan are great for making gravy or drizzling over the turkey when serving.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.