Turkey Breast with Bacon
Turkey breast with bacon is a good answer to lean meat that dries out in the oven. A rub of thyme and garlic goes on first, then a layer of streaky bacon bastes the joint as it roasts and turns golden on top. It takes 15 minutes to prepare, 55 minutes in the oven and 10 minutes to rest, and it carves into neat slices for a Sunday roast or a weekday dinner.
- Total
- 1 h 20 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 4
- Per serving
- 355kcal
Buying and preparing turkey breast with bacon
Look for a boneless turkey breast joint of about 800g, which feeds four people. A joint that is even in thickness cooks evenly, so choose a squat, rounded one over a long, tapered one. Turkey breast has very little fat, which is why it suits a wrap of streaky bacon: as the bacon cooks, its fat runs down the sides and bastes the meat.
Take care when handling raw turkey. Do not rinse it, which only spreads germs around the sink, and wash your hands and the board well afterwards.
Turkey breast with bacon, step by step
Tap a time to start a timer.
- Season the turkey Heat the oven to 190°C (170°C fan), gas 5. Pat the turkey breast dry with kitchen paper. Mix the olive oil with the thyme, garlic powder and pepper, then rub it all over the meat. There is no need to add salt, because the bacon is salty enough.
- Wrap with bacon Lay the bacon rashers across the turkey, overlapping them slightly, so the top and sides are covered. Tuck the ends underneath. If the rashers slip, tie the joint at 3cm intervals with kitchen string.
- Roast Put the joint in the roasting tin, seam-side down, and roast for . After , check the bacon. If it is browning faster than the meat is cooking, cover the joint loosely with foil.
- Check it is cooked Push a meat thermometer into the thickest part of the turkey, not touching the tin. It should read 75°C. The meat should be white all the way through with no pink, and the juices should run clear. If not, return it to the oven for and check again.
- Rest and carve Lift the turkey onto a board, cover it loosely with foil and rest it for . Remove the string, if you used it, and carve into slices about 1cm thick. Spoon the juices from the tin over the slices.
Serving and leftovers
Slice the joint thickly and serve it hot with roast potatoes and vegetables. Cold slices are good the next day in a sandwich with turkey and bacon. For a quicker version that serves two, pan-fried turkey breast takes less time than a full roast.
Keep any leftovers covered in the fridge and eat them within two days. Reheat them until steaming hot all the way through.
Common problems and fixes for Turkey Breast with Bacon
- The turkey is dry, even with the bacon.
- Overcooking is the usual cause. Start checking the temperature at 45 minutes and take the joint out as soon as it reads 75°C. The 10-minute rest then finishes the job without drying the meat out.
- The bacon is pale and soft rather than crisp.
- Take the foil off if you used it, and turn the oven up to 220°C (200°C fan), gas 7 for the last 5 minutes. Streaky bacon crisps up better than back bacon, which has less fat.
- The bacon unravels while the joint cooks.
- Lay the rashers so their ends finish underneath the joint, and place it seam-side down in the tin. Kitchen string at 3cm intervals holds everything in place.
Frequently asked questions about Turkey Breast with Bacon
What temperature should turkey breast be cooked to?
Cook it until the thickest part reaches 75°C, which is steaming hot all the way through with no pink meat and clear juices. The Food Standards Agency also accepts 70°C held for 2 minutes.
Can I prepare it in advance?
Yes. Rub and wrap the turkey up to 24 hours ahead, cover it and keep it in the fridge. Roast it straight from the fridge, and check it is cooked all the way through with a thermometer before you serve.
What can I use instead of streaky bacon?
Pancetta slices work well and give a similar result. Smoked streaky bacon adds more flavour. Back bacon has less fat, so it will protect the turkey less and the meat is more likely to dry out.
What should I serve with it?
Roast potatoes, green beans or a creamy mash all suit it. Gravy made from the tin juices or a spoonful of cranberry sauce goes well with the salty bacon.
How did you like the recipe?
4.8 / 5 · 50 ratings
