Bacon-Wrapped Turkey Breast (Print Version)
Juicy turkey breast wrapped in crispy bacon for a savory and flavorful main dish.
# What You'll Need:
→ Turkey
01 - 2.6 pounds boneless, skinless turkey breast
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Bacon
09 - 14 to 16 slices streaky bacon
→ Optional
10 - 1 lemon, sliced (for garnish)
11 - Fresh herbs (for serving)
# How-To Steps:
01 - Set oven to 350°F. Line a roasting tray with baking paper or foil.
02 - In a small bowl, blend olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, salt, and black pepper.
03 - Pat the turkey breast dry and coat thoroughly with the marinade mixture.
04 - Arrange bacon slices overlapping on a board. Place the turkey breast on top and wrap bacon tightly around, tucking ends underneath. Use kitchen twine if necessary to secure.
05 - Place bacon-wrapped turkey breast seam side down on prepared tray. Roast for 75 to 80 minutes or until internal temperature reaches 165°F. Cover loosely with foil if bacon browns too quickly.
06 - Remove from oven and rest for 10 minutes before slicing. Garnish with lemon slices and fresh herbs if desired.
# Expert Tips:
01 -
- The bacon stays crispy while keeping the turkey impossibly moist—no more dry white meat regrets.
- It looks impressive enough for company but honest enough that you won't stress making it for just your family.
- Ready to eat in under two hours, which means you can actually enjoy your guests instead of hovering over the oven.
02 -
- A meat thermometer is not optional; turkey can be treacherous, and 74°C is the real finish line—overcooking it even slightly tips everything toward dry.
- Patting the turkey dry before the marinade isn't a fussy step; it's the difference between crispy bacon and steamed meat that's lost its whole purpose.
03 -
- Bring the turkey to room temperature for 30 minutes before cooking; it roasts more evenly and reaches the target temperature without the outside overdoing it.
- If you have a meat thermometer with a probe that stays in during cooking, use it—watching that temperature creep toward 74°C takes the guesswork out entirely.