A juicy, flavorful centerpiece.
Want to serve a turkey dinner that looks as impressive as it tastes? This Bacon-Wrapped Turkey Breast delivers! Thick-cut, applewood-smoked bacon wraps around tender turkey breasts coated in a delicious blend of grainy Dijon mustard, mayonnaise, honey, and fresh thyme. The result is a beautiful golden-brown exterior, savory smoky flavor, and juicy, flavorful turkey in every slice.
Best of all, this recipe offers an elegant alternative to roasting a whole turkey. It's perfect for a smaller Thanksgiving gathering, a special Sunday dinner, or any occasion when you want something a little different on the table. The mustard-honey mixture adds a subtle tangy sweetness, while the bacon helps keep the turkey moist as it roasts.
A few tips for success: Start with fully brined turkey breasts for extra flavor and moisture, and don't skip the resting time after roasting. Letting the meat rest for 15–20 minutes helps keep those juices where they belong. When it's time to carve, slice the turkey into generous rounds to show off the beautiful bacon wrapping.
Serve this impressive centerpiece with your favorite holiday sides, and get ready for everyone to ask for seconds!
Ingredients
2 boneless, brined turkey breasts (try purchasing a frozen, fully brined turkey breast; thaw and remove the breast meat from the bone. Then, save the bone to make stock!)
¼ cup grainy Dijon mustard
2 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon fresh thyme
12 slices thick-cut applewood smoked bacon (such as Wright's)
Freshly ground pepper
Kitchen twine
Parchment paper
Instructions
Debone turkey breast and allow the meat to come to room temperature (approximately two hours). Pat turkey breasts dry.
Preheat the oven to 375 degrees.
Combine mustard, mayonnaise, honey, and thyme in a small bowl. Spoon half the mixture on top of each breast.
Lay a large sheet of parchment on the countertop.
Cut six strips of kitchen twine in two-foot lengths. Lay the twine strips on the parchment paper horizontally and vertically to form a crosshatch pattern.
Place six strips of bacon vertically on top of the twine (parallel to each other).
Place a coated turkey breast with the mustard side down, horizontally across the six strips of bacon.
Pull the bacon over the top of the turkey breast to cover.
Pull the kitchen twine over and tie horizontally and vertically to form a firmly tight package.
Place the turkey package on a wire rack set inside a baking sheet Sprinkle generously with black pepper.
Repeat the process for the second breast.
Roast the turkey breasts for approximately 1 hour until the bacon is crisp and the temperature of a meat thermometer reads 160 degrees in the center of each breast.
Remove and cover lightly with aluminum foil for 15–20 minutes.
Carve into one-inch slices.
Enjoy!