Bacon Wrapped Turkey Breast

4.50 from 2 votes

Bacon Wrapped Turkey Breast

This simple yet delicious bacon wrapped turkey breast is the perfect roast turkey entree for thanksgiving, Christmas or any occasion. Boneless turkey breast or turkey crown is glazed with maple syrup and Dijon mustard, and covered with a bacon lattice. It's incredibly easy to prepare, and tastes absolutely fantastic!

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Entree, Main Course

Cuisine: American

Keyword: bacon weave, bacon wrapped turkey, boneless turkey breast, christmas dinner, dijon bacon turkey, maple glazed turkey, turkey, turkey crown

Servings:

Calories: 361kcal

Author: Tonje

Equipment

Casserole Dish
Meat Thermometer

Ingredients

2-3 pound boneless turkey breast
10-15 bacon strips
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Combine the seasoning, maple syrup, Dijon mustard, and olive oil in a small bowl. Stir to incorporate the ingredients evenly.
Use a pastry brush or the back of a spoon or coat the turkey evenly in the glaze. Make sure to cover the entire roast, including the bottom of the meat.
Cover the turkey breast with a bacon weave. Place turkey in a roasting dish, with the bacon side up, and the ends of the bacon strips tucked underneath the meat.
Roast for about 1 hour at 350 F, or until the internal temperature reads about 155-160 F or 68-72 C.
Optionally: Turn up the temperature or broil the turkey for a few minutes to make the bacon golden brown and crispy.
Remove the turkey from the oven, and leave it to rest for at least 15 minutes covered by aluminum foil or a clean kitchen towel. The turkey breast will continue to cook while the juices settle into the meat, and reach a total temperature of 165 F / 74 C before you carve and serve it.

Video

Notes

Store any leftover turkey in a sealed container in a refrigerator for up to 2 days. You can also freeze it for up to 6 months.
The turkey should be placed directly in the roasting dish to make it as juicy as possible.
The turkey needs to reach an internal temperature of at least 74 C / 165 F before it's safe to eat. However, you can remove it from the oven while it's a few degrees below this, as it will continue to cook while the meat rests.
Use fresh turkey breast, or thaw the meat if using frozen turkey.
For larger, or bone-in turkey breasts, add another 15-20 minutes per extra pound to the total cooking time. So for a 4-pound turkey breast, add 15-20 minutes, for a 5-pound turkey, add 30-40 minutes, and so on.

Nutrition