A Bacon Wrapped Turkey Breast In San Diego!
A bacon wrapped turkey breast is a good dish to try in your home. The bacon wrapped turkey breast is a real treat. I knew this turkey would be exceptional, but I had no idea how exceptional. A 2-3 pound bacon wrapped turkey breast, however, is just right for a meal or two, plus a couple of sandwiches.
A bacon wrapped turkey breast is sure to please any guest at your dinner table. There is more to this turkey than a bacon jacket. You compound a bacon-herb butter in the food processor and slather it both under the skin and over the skin. Wrapping your turkey breast in bacon helps keep it extremely moist, and the addition of feta and spinach makes this turkey amazing!
It’s the last day of “Thanksgiving Week” on the blog and I’ve saved the big kahuna for last! That’s right, the turkey, the epicenter of the Thanksgiving table! Since we have a small family, we started preparing a turkey breast a few years back instead of a whole turkey. It’s the perfect size for 4-6 people and if you want to try a couple of different turkey recipes, this is a great way to do it!
This year I decided we should throw in something new so I mimicked one of my most popular recipes, the Bacon Wrapped Rosemary Balsamic Pork Loin and created a new turkey breast recipe that’s coated in a delicious balsamic herb rub, then wrapped in crispy bacon goodness! The turkey is tender and juicy, the bacon is perfectly crisp and the entire dish is phenomenally flavorful!
The great thing about this bacon wrapped turkey (besides the fact that it’s insanely delicious!) is that it only takes about 10 minutes of prep and an hour to roast in the oven. A quick and simple main dish will leave you plenty of time to prep those sides, like Sage Pesto and Bacon Sweet Potato Skins (more bacon, yes please!), Portobello Mushroom and Brussels Sprout Casserole and Spicy Creamed Corn! Read more here.
Of course, turkey breast is extremely lean, I brined the turkey for a couple of hours, to add moisture and enhance the flavor of the meat.
This recipe is perfect for a small-scale holiday celebration. Ideal for an intimate Thanksgiving dinner, this recipe is just as impressive as an entire turkey. Maybe even more impressive. ‘Cause it’s wrapped in bacon. You can’t really go wrong, can you.Sharone Hakman is the self-taught chef and culinary entrepreneur known for his breakout role on Fox’s MasterChef. The former financial planner and father of two became well known by the judges for his “secret weapon,” his barbecue sauce.
The highly acclaimed chef naturally took the next step and left the corporate world behind to pursue his passion while starting Hak’s BBQ, his barbecue sauce company. Sharone Hakman has stoked the fires of his culinary career, but even with international television success and celebrity clientele Hakman never gives up who he is: a family man, an active lifestyle enthusiast, and a lover of food. Check out his YouTube Channel and follow him on Instagram @sharonehakman.
1 turkey breast
2 tbsp Grapeseed Oil
Salt & Pepper to taste
8-10 slices of bacon – enough to wrap entire turkey breast. See more here.
I decided to blanket the breast with woven bacon strips while it roasted, whether it was the superior nature of pastured turkey, the brine, or the bacon…it turned out juicy and very tasty!
As a person who doesn’t really love turkey and wishes we’d just trade the ol’ bird for a beef tenderloin or a honey ham, bacon-wrapped turkey was a bit of a surprise to me. Bacon-wrapped turkey is the turkey for turkey haters. Wrapping a turkey in bacon is fun, taking some of the stress off of roasting a Norman Rockwell-worthy turkey and wowing your guests at the same time.
- Thaw the turkey: If your turkey is frozen, thaw it in the refrigerator. For a 12- to 15-pound turkey, this will take about 3 days, estimating 5 hours of thaw time for each pound of turkey.
Three days before or the morning of roasting:
- Make the bacon butter: Pulse the butter, chopped bacon, and herbs until smooth in a food processor fitted with the blade attachment. This can be done up to 3 days in advance and stored in the refrigerator, but bring the butter back to room temperature before rubbing down the turkey.
- Prepare the turkey and rub with the bacon butter: Remove the giblets and neck from the turkey’s cavity. Save the neck for making stock and the giblets for making gravy. Set the turkey breast-side up on a roasting rack set inside a roasting pan. Liberally rub the turkey inside and out with the bacon butter. Put the onion pieces in the cavity of the turkey. Tie the turkey’s legs together with a piece of kitchen twine, if desired. Read full article here.
Bacon Wrapped Turkey Breast Is Delicious
I recommend brining the turkey breast for 4 hours before cooking. Brining will add more flavor to the meat and will help keep the turkey from drying out. Shake vigorously until the salt and sugar have completely dissolved. Continue until you have a bacon blanket large enough to cover the top surface of the turkey breast
Place the turkey in the bag, squeeze out the air, and seal.Allow to brine, refrigerated, for at least 1 hour and up to 4 hours. Take out of the refrigerator about 30 minutes before cooking to return to room temperature.Place the turkey breast on the bacon, flip it over so the bacon is on top, and tuck the loose strands of bacon underneath, call us here: (888) 556-8121.