Bacon-Wrapped Turkey Breast Is Next-Level Thanksgiving Food
Every Thanksgiving I see people debate the merits of various turkey preparations. This year I fully expect my brother-in-law with the Big Green Egg to bring out a PowerPoint presentation about the superior flavor of a smoked turkey. Another doesn’t bring academic citations, he just points at his deep-fried turkey and says, “Fried.” With a competitive field that full, there’s only one thing to do: Wrap everything in bacon.
This bacon-wrapped turkey breast is a perfect option for anybody who doesn’t want to cook a whole turkey. It’s much easier than cooking a whole bird, and the bacon keeps the inside moist and juicy. Turkey chefs all over the country debate the best way to get turkey skin to turn out perfectly gold and crispy, but even the crispiest turkey can’t come close to the crunch of bacon.
Brining the turkey breast ensures the meat will stay moist and flavorful and seasoned all the way through. Just mix together sugar, kosher salt, and peppercorns in cold water deep enough to submerge the whole turkey breast. Cover the container and refrigerate it for at least 24 hours, then take it out and pat it dry with paper towels.
Cover the entire top of the turkey breast in bacon strips. Use toothpicks to hold the bacon in place, and make sure it’s fully covered. You can even braid the bacon into a lattice if you’re feeling fancy. Just make sure it’s fully covered. (Fully covered means more bacon.)
Roast it bacon-side-up on a wire rack on a rimmed baking sheet for about an hour. The internal temperature should be 160 degrees Fahrenheit, and the top should be golden brown and crisp. If it needs a little more crisping, give it a few minutes under the broiler to get the top nice and crunchy.
Remove the toothpicks and let it rest 15 minutes before cooking. You could slice the turkey in the kitchen before putting it out for display, but make sure everybody gets to see that bacon-wrapped surface before slicing into it. Everybody is going to want a piece.
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