Bacon Roasted Turkey Breast

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Bacon roasted turkey breast recipe. Given the chance, who would not want to load up on turkey wrapped in bacon?
By itself, turkey has a good flavor. Turkey wrapped in bacon, though, has marvelous flavor.

There are many different ways that one can make turkey wrapped in bacon. The easiest is to cut a boneless, skinless breast into squares, wrap it in bacon, and cook it in the oven. This often leads to great hors d' oeuvres, but not necessarily a great meal because there is not a lot of turkey to go around. Let's face it, given the chance, who would not want to load up on turkey wrapped in bacon?

To remedy this situation, all you need to do is wrap the entire bird in bacon and toss it in the oven, right? Not necessarily. It takes several hours to roast even the smallest whole bird and by that time the bacon could have been burnt to a crisp. You could take the bird out of the oven and wrap it in bacon, but this presents challenges both because the turkey will cool down and it will be difficult to handle.

The good news is that there is a middle ground between skinless turkey breasts and the whole bird. Many stores are selling split, bone-in turkey breasts, which are large (weighing 1 to 2 pounds by themselves), but not so large that they take a long time to roast. Even better, a slice of bacon should just about go around the entire bird. Loop 8 or 10 slices around the bird and you have the perfect bacon wrapped turkey.

Bacon Wrapped Turkey Breast

The cook times for this recipe assume that you are using bone-in turkey breasts that are about 1 to 2 pounds per breast, any larger than that and the cook times get long enough the bacon may not be edible at the end of the cooking process.

  • 1, 1 to 2 pound split, bone-in turkey breast
  • Salt and pepper
  • 8 to 12 strips of bacon
  • 16 to 24 toothpicks
  • Cooking spray
  • 2 potatoes, cut into 1/2-inch slices
  • 1/4 cup chicken or turkey broth

  1. Bring the turkey to room temperature. To do this, if the turkey is fresh, take it out of the refrigerator about 30 minutes before cooking. If the turkey was frozen, thaw it in the refrigerator overnight, then let it sit on the counter for about 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. Wash the turkey and then pat it dry with paper towels; sprinkle salt and pepper over both sides of the turkey. Loop the bacon around the turkey, securing it place by poking a toothpick into the meat side of the bird.
  4. Finally, grease a baking sheet or Pyrex container with the cooking spray, then line the bottom with potato slices. Rest the turkey, bone side down, on top of the potatoes and cook it for an hour and fifteen minutes to two hours. Given the range of cooking time, it is best to use a meat thermometer and remove the meat when it has reached an internal temperature of 165 degrees F. You also will need to baste the turkey with the broth every 15 to 20 minutes to keep the bacon from burning.