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!
1boneless fresh turkey breast3 pounds, NOT a full turkey
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.
Don’t skip the brining! It makes such a difference. Leave it to brine for 24 hours if possible.
Be sure to cover the whole surface of the turkey with bacon.
Use an instant read thermometer to check the turkey’s internal temperature (should be 160°F).
If the turkey hasn’t reached 160°F, rotate it 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.