Bacon-Wrapped Turkey Breast
Bacon-wrapped turkey breast keeps lean meat moist, because the streaky bacon bastes the joint as its fat melts. A rub of thyme, garlic and oil goes on first, the rashers are rolled tightly around the fillet, and it roasts for 45–50 minutes, then rests while you finish the vegetables. It feeds four and carves into neat slices.
- Total
- 1 h 15 min
- Prep
- 15 min
- Cook
- 50 min
- Serves
- 4
- Per serving
- 390kcal
Internal temperature and resting for bacon-wrapped turkey breast
Poultry must be cooked until steaming hot all the way through, with no pink meat and clear juices. A probe reading of 75°C in the thickest part is the reliable check, since the bacon hides the colour of the meat. Resting for 10 minutes lets the juices settle, so the slices stay moist.
The bacon is the main seasoning, so no extra salt is added to the rub. Smoked streaky works best because it is thin and wraps well; back bacon is too lean and short. Sage can replace the thyme.
How to cook bacon-wrapped turkey breast
Tap a time to start a timer.
- Season the turkey Heat the oven to 200°C (180°C fan), gas 6 and line the roasting tin with baking paper. Pat the turkey dry with kitchen paper. Mix the oil, thyme, garlic powder and pepper and rub it all over the meat.
- Wrap in bacon Lay the bacon rashers side by side on a board, overlapping them by about a third. Place the turkey across the rashers at one end and roll it up so the bacon wraps around the fillet. Tuck the loose ends underneath and tie string around the joint in three places.
- Roast Put the joint in the tin with the bacon seam facing down. Roast in the middle of the oven for . If the bacon is browning too fast, cover the joint loosely with foil for the last .
- Check the temperature Push a meat thermometer into the thickest part of the turkey. It should read 75°C, with no pink meat and clear juices. If it is not there yet, roast for more and check again.
- Rest and carve Lift the joint onto a board, cover loosely with foil and leave for . Remove the string and cut into 1.5cm slices.
What to serve with it
Roast potatoes, cranberry sauce and a green vegetable such as tenderstem broccoli turn this into a small Sunday lunch, and it is a good alternative to a full turkey crown for a few people at Christmas. Bacon-wrapped asparagus makes a neat side in spring.
Leftover slices are good in a turkey salad the next day.
Common problems and fixes for Bacon-Wrapped Turkey Breast
- The bacon unravels or slides off.
- The ends were not secured. Tuck them under the joint, tie it with string and roast it with the seam down so the weight holds the bacon in place.
- The bacon is pale and floppy at the end.
- Streaky bacon needs a little extra heat. Once the turkey reaches 75°C, put the joint under a hot grill for 2–3 minutes, watching closely, until the bacon is golden.
- The turkey is dry.
- Turkey breast has very little fat, so overshooting is easy. Take it out at 75°C and always rest it for 10 minutes before slicing.
Frequently asked questions about Bacon-Wrapped Turkey Breast
How long does bacon-wrapped turkey breast take to cook?
An 800g fillet takes 45–50 minutes at 200°C (180°C fan), gas 6. Always check with a thermometer: it should read 75°C in the thickest part.
Can I wrap the turkey the day before?
Yes. Wrap and tie it, cover and keep it in the fridge for up to 24 hours. Roast it straight from the fridge and add 5 minutes to the cooking time.
Can I cook it from frozen?
No. Defrost the turkey completely in the fridge first, which takes about 24 hours for an 800g fillet, then pat it dry before seasoning.
How should I use the leftovers?
Cool within 2 hours and keep in the fridge for up to 2 days. Slice the cold turkey for sandwiches or a salad, or reheat it only once until steaming hot all the way through.
How did you like the recipe?
4.7 / 5 · 4 ratings
