Bacon Wrapped Turkey Breast

Bacon Wrapped Turkey Breast is the perfect centerpiece for your Thanksgiving meal. This turkey breast is perfectly cooked and wrapped in crispy bacon, making it juicy, succulent, and tender. It’s easy to prep and it’s sure to please your guests this year!

Why We Love this Bacon Wrapped Turkey Breast Recipe

Easy. Simply place the turkey on a cutting board and wrap the strips of bacon around it (or as much as you can), one right next to the other. Use toothpicks to secure the bacon directly into the turkey.
Juicy. Besides the fact that it’s delicious, the layer of bacon actually helps to keep the turkey moist while roasting in the oven. It’s like an extra layer of protection for extra juiciness!
Bacon-y. I’m kind of obsessed with wrapping things in bacon around here. Bacon Wrapped Shrimp, Bacon Wrapped Asparagus, Bacon Wrapped Pork Tenderloin… I just really love bacon! So it seemed only fitting that I’d try covering turkey breast in bacon too, and it turned out perfectly!

Variations on Turkey Breast Wrapped in Bacon

You can add other flavorful ingredients to the brine, like fresh herbs or garlic. You can also use smoked or seasoned bacon to add even more flavor. Try adding wrapping your turkey in my favorite sweet and spicy bacon!

The bacon wrapped turkey breast on a cooling rack

How to Store and Reheat

Store leftover bacon wrapped turkey breast in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze bacon wrapped turkey breast in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This delicious Thanksgiving centerpiece should be accompanied by all of your usual and favorite side dishes, like Sheet Pan Scalloped Potatoes, Brussels Sprouts Gratin with Bacon, Crunchy Sweet Potato Casserole with Pecan Topping, Best Herb Roasted Potatoes (Simple Seasoned Potatoes), or Honey Glazed Carrots Recipe with Ginger.

Why serve turkey breast at Thanksgiving?

It can be a hassle cooking a whole turkey on Thanksgiving. Timing is everything and it can be really easy to under- or over-cook parts of it. A turkey breast cooks much more evenly and it’s a great option if you don’t have a big crowd to cater for.

Should I use fresh or frozen turkey breast?

Generally speaking, there is no quality difference between fresh or frozen turkey breast. Just remember to allow enough time for your turkey to thaw before brining it.

How long does it take to cook a 3-pound turkey breast?

This recipe requires about 60-90 minutes of cooking time in the oven.

Should I roast turkey breast covered or uncovered?

There’s no need to cover it with this recipe.

Can I cover it with bacon ahead of time?

You certainly can if you prefer. Wrap it then keep it refrigerated until it’s time to cook. However, keep in mind that you’ll be brining it first, and that requires up to 24 hours ahead of time as well. But if you are prepared a couple days before cooking, then you certainly can wrap it the night before.

Sliced bacon on a plate next to a knife, served alongside Pasta Pomodoro.

More Turkey Breast Recipes We Love

5-Star Review

“Such a TASTY recipe! In love with it, and will be making it over and over!” – Jennifer

Bacon Wrapped Turkey Breast Recipe

This oven-roasted, bacon-wrapped turkey breast will be everyone's new favorite holiday recipe. Served with plenty of sides, it'll make the perfect feast!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 30

Brine 1

Total Time 1 1 50

Servings people

Calories 302kcal

Author Becky Hardin

Ingredients

For the Brine

3 quarts cold water
½ cup kosher salt
⅓ cup granulated sugar
10 whole peppercorns optional

For the Turkey

1 boneless, skinless turkey breast (about 3 pounds)
10-12 slices bacon

Instructions

For the Brine

Combine brine ingredients in a large bowl and stir until salt and sugar dissolve. Submerge the turkey, cover the bowl and refrigerate 24 hours. When ready to cook, remove turkey from brine, discard the brine and pat the turkey dry with paper towels.

3 quarts cold water, ½ cup kosher salt, ⅓ cup granulated sugar, 10 whole peppercorns, 1 boneless, skinless turkey breast

For the Turkey

Set oven to 340°F and spray a rimmed baking sheet and metal cooking rack with non-stick cooking spray. Set the rack over the tray.
Set the turkey on a cutting board and wrap bacon around the turkey. Be sure to cover the entire exposed surface, of the turkey, and secure the bacon in-place with toothpicks.

10-12 slices bacon
Place the turkey on the rack, bacon-side up.
Roast the turkey 60 minutes at 340°F. Test the internal temperature of the turkey (the temperature should be 160°F on an instant-read thermometer).
If the turkey isn’t fully cooked, rotate the turkey and bake an additional 15-30 minutes or until the internal temperature reaches 160°F.
If the bacon isn’t browned, set the oven to broil and cook the turkey just long enough to crisp the bacon.
Transfer the turkey to a cooling rack and remove the toothpicks.
Let the turkey rest 15 minutes before slicing.

Video

Notes

Don’t skip the brining! It makes such a difference. Leave it to brine for 24 hours if possible.
Be sure to cover the whole surface of the turkey with bacon.
Use an instant read thermometer to check the turkey’s internal temperature (should be 160°F).
If the turkey hasn’t reached 160°F, rotate it and bake an additional 15-30 minutes (or until the internal temperature reaches 160°F).
If the bacon isn’t browned, set the oven to broil and cook the turkey just long enough to crisp the bacon.

Storage: Store bacon wrapped turkey breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

How to Make Bacon Wrapped Turkey Breast Step by Step

Brine the Turkey: Combine 3 quarts of cold water ½ cup of kosher salt, ⅓ cup of granulated sugar, and 10 whole peppercorns in a large bowl and stir until the salt and sugar dissolve. Submerge a boneless, skinless turkey breast in the brine, cover, and refrigerate for 24 hours.

uncooked turkey breast submerged in brine in a glass bowl

Prep the Turkey: When you’re ready to cook, remove the turkey from the brine, discard the brine, and pat the turkey dry with paper towels. Set your oven to 340°F and spray a large rimmed baking sheet and a metal cooling rack with nonstick spray. Set the rack over the tray and set aside for now.

Wrap the Turkey: Set the turkey on a cutting board and wrap 10-12 slices of raw bacon around the turkey. Be sure to cover the entire exposed surface, of the turkey, and secure the bacon in-place with toothpicks.

turkey breast sitting on a cutting board, hands wrapping turkey with slices of bacon

Roast the Turkey: Place the turkey on the prepared wire rack, bacon-side up. Roast the turkey in the preheated oven for 60 minutes, or until the internal temperature registers 160°F on an instant-read thermometer. If the turkey isn’t fully cooked, rotate it and bake for an additional 15-30 minutes, or until it reaches temperature.

bacon wrapped turkey breast with toothpicks sitting on a rack before roasting

Broil the Turkey: If you’d like the bacon brown and crispy, set the oven to broil and cook just long enough to crisp the bacon. Watch carefully, as it can quickly burn.