If you ask me, bacon-wrapped anything is pure genius.
This simple turkey breast recipe makes a perfect centerpiece that’s packed with smoky flavor and tender meat. The crispy bacon wraps around juicy turkey while it roasts in the oven.
It’s seasoned with basic herbs and spices, then cooked low and slow until the bacon gets golden and the turkey stays moist. A meat thermometer and a little patience help the whole thing come together.
It’s a crowd-pleasing dish that works for Sunday dinner or holiday gatherings, a perfect way to make turkey feel special.
Why You’ll Love This Bacon Wrapped Turkey Breast
- Juicy, flavorful meat – The brine keeps the turkey breast incredibly moist while the bacon adds a smoky, savory flavor that makes every bite irresistible.
- Simple ingredients – You only need a few basic pantry staples and bacon to create this impressive main dish that looks like you spent hours in the kitchen.
- Perfect for special occasions – This recipe gives you all the festive appeal of a whole turkey but cooks much faster, making it ideal for smaller gatherings or when you want something fancy without the fuss.
- Make-ahead friendly – You can brine the turkey overnight and wrap it with bacon earlier in the day, so all you need to do is pop it in the oven when you’re ready.
- Crispy bacon exterior – The bacon renders beautifully as it cooks, creating a crispy, golden coating that keeps the turkey moist while adding incredible flavor.
What Kind of Turkey Breast Should I Use?
For this recipe, you’ll want to grab a boneless, skinless turkey breast that weighs around 3 pounds – this size works perfectly for wrapping with bacon and cooks evenly. You can find these at most grocery stores, and they’re often sold individually wrapped in the meat section. Fresh turkey breast is ideal, but if you can only find frozen, just make sure to thaw it completely in the refrigerator before brining. Look for a breast that’s roughly uniform in thickness so the bacon wraps nicely and everything cooks at the same rate.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Turkey breast: If you can’t find a boneless turkey breast, you can use a bone-in breast – just adjust your cooking time and use a meat thermometer to check doneness. Chicken breasts work too, but reduce the cooking time significantly.
- Bacon: Regular bacon works best here, but you can try thick-cut bacon for extra flavor, or even pancetta if you’re feeling fancy. Turkey bacon won’t crisp up as well, so stick with pork bacon if possible.
- Kosher salt: Table salt can work for the brine, but use about ⅓ cup instead of ½ cup since it’s more concentrated. Sea salt works great too at the same measurement as kosher salt.
- Granulated sugar: Brown sugar adds a nice depth to the brine if you have it on hand, or you can use honey – just warm the water slightly to help it dissolve.
- Peppercorns: These are totally optional, but if you don’t have whole peppercorns, you can add a pinch of ground black pepper to the brine instead.
Watch Out for These Mistakes While Cooking
The biggest mistake when making bacon-wrapped turkey breast is not brining the meat long enough – your turkey needs at least 4-6 hours in that salt water solution to stay juicy and flavorful throughout the cooking process.
Another common error is wrapping the bacon too tightly around the turkey, which prevents even cooking and can cause the bacon to steam rather than crisp up properly – leave a little space between each slice for better results.
Don’t forget to use a meat thermometer to check that your turkey reaches 165°F in the thickest part, and if the bacon starts browning too quickly, tent the whole thing with foil to prevent burning while the turkey finishes cooking.
For perfectly crispy bacon and moist turkey, start the cooking at a higher temperature (around 425°F) for the first 20 minutes, then reduce to 350°F to finish cooking through.
What to Serve With Bacon Wrapped Turkey Breast?
This bacon wrapped turkey breast is perfect for a cozy dinner and pairs beautifully with classic sides like roasted vegetables – think Brussels sprouts, carrots, or green beans that can roast alongside the turkey. Creamy mashed potatoes or garlic mashed cauliflower make great options for soaking up any delicious drippings from the bacon. A simple mixed greens salad with a light vinaigrette helps balance out the richness of the bacon, and don’t forget some dinner rolls or crusty bread to round out the meal. For a festive touch, cranberry sauce or a tart apple chutney complements the savory flavors really well.
Storage Instructions
Refrigerate: Your bacon wrapped turkey breast will stay delicious in the fridge for up to 4 days when stored in an airtight container or wrapped tightly in foil. I like to slice it up right after it cools so it’s ready for sandwiches or quick meals throughout the week.
Freeze: This turkey freezes really well for up to 3 months! You can freeze it whole or slice it first – I prefer slicing since it thaws faster and you can grab just what you need. Wrap it tightly in plastic wrap, then in foil or a freezer bag to prevent freezer burn.
Warm Up: To enjoy your leftover turkey, you can eat it cold straight from the fridge or gently warm slices in the microwave for 30-60 seconds. If you want to warm the whole piece, cover it with foil and heat in a 325°F oven for about 15-20 minutes until warmed through.
| Preparation Time | 15-120 minutes |
| Cooking Time | 75-90 minutes |
| Total Time | 90-210 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 290-310 g
- Fat: 70-90 g
- Carbohydrates: 35-45 g
Ingredients
For the brine:
- 3 quarts cold water
- 10 whole peppercorns (optional, adds subtle spice)
- 1/3 cup sugar
- 1/2 cup kosher salt (Diamond Crystal recommended for brining)
For the turkey:
- 10 to 12 slices bacon (thinly cut for best crisping)
- 1 boneless, skinless turkey breast (about 3 lb)
Step 1: Prepare the Brine
- 3 quarts cold water
- 1/2 cup kosher salt
- 1/3 cup granulated sugar
- 10 whole peppercorns (optional)
- 1 boneless, skinless turkey breast (about 3 lb)
In a large bowl, combine 3 quarts of cold water, 1/2 cup kosher salt, 1/3 cup granulated sugar, and (if using) 10 whole peppercorns.
Stir the mixture until the salt and sugar are fully dissolved.
Submerge the boneless, skinless turkey breast into the brine, ensuring it’s completely covered.
Cover the bowl and refrigerate for 24 hours to allow the turkey to absorb flavor and remain juicy.
Step 2: Remove and Dry the Turkey
- brined turkey breast from Step 1
After 24 hours of brining, remove the turkey breast from the brine and discard the liquid.
Pat the turkey completely dry with paper towels to ensure the bacon will adhere properly in the next step.
Step 3: Wrap the Turkey with Bacon
- brined and dried turkey breast from Step 2
- 10 to 12 slices bacon
Set your oven to 340°F.
Spray a rimmed baking sheet and a metal cooking rack with non-stick cooking spray.
Place the metal rack over the baking sheet.
Set the dried turkey breast on a cutting board and carefully wrap it with the slices of bacon, covering the entire exposed surface.
Secure the bacon in place with toothpicks to prevent it from unraveling during cooking.
Step 4: Roast the Turkey
- bacon-wrapped turkey breast from Step 3
Place the bacon-wrapped turkey breast on the prepared rack, with the bacon-side facing up.
Roast in the preheated oven for 60 minutes at 340°F.
After an hour, check the internal temperature of the thickest part of the turkey; it should read 160°F on an instant-read thermometer.
If not fully cooked, rotate the turkey and continue baking for an additional 15–30 minutes until it reaches the proper temperature.
Step 5: Crisp the Bacon (if needed)
- roasted turkey breast with bacon from Step 4
If the bacon isn’t browned and crisp, set the oven to broil and cook the turkey just long enough to crisp up the bacon, watching carefully to avoid burning.
I like to keep a close eye during broiling as bacon can brown very quickly.
Step 6: Rest and Serve
Transfer the turkey breast to a cooling rack and carefully remove all toothpicks from the bacon.
Let the turkey rest for 15 minutes before slicing to ensure the juices redistribute and the meat remains moist.
