Bacon-wrapped Turkey Breast
This bacon-wrapped turkey breast recipe is an excellent choice for holiday entertaining. The turkey is juicy and full of flavor, and the bacon adds a layer of smoky goodness.
Servings: 6 servings
Calories: 366kcal
Ingredients
- 3 pounds boneless turkey breast
- ½ medium green or red bell pepper, cut in half
- ½ medium red onion, cut in half
- 7 cloves garlic
- 5 sprigs cilantro
- 3 leaves culantro
- 6 sprigs fresh thyme
- 1 ½ teaspoon oregano
- 1 teaspoon dry adobo
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon lime juice (about 1 lime), freshly squeezed
- 8 thick slices applewood smoked bacon
- 5 ribs celery
Instructions
- Preheat the oven to 400°F.
- Remove the skin and any excess fat from the turkey breast. With the tip of a pairing knife, make small holes all around the turkey breast. Set it aside.
- In a food processor or a blender, mix the bell pepper, onion, garlic, cilantro, culantro, and the thyme for about 30 seconds - 1 minute, or until it turns to a coarse paste. Transfer the mixture to a small glass bowl.
- Add the oregano, adobo, paprika, black pepper, salt and lime juice to the onion garlic mixture and stir to combine.
- Rub the seasoning mixture all over the turkey breast making sure to push some of the seasoning into the small holes.
- Weave the bacon over the top of the turkey breast. Then, tuck the ends of the bacon under the turkey.
- Add the celery ribs to the bottom of a roasting pan and then place the turkey on top.
- Bake for about 1 hour, or until the turkey reached an internal temperature of 165°F and the bacon is crispy.
- Remove from the oven and let it rest for about 10-15 minutes before carving.
- Serve warm with your favorite thanksgiving side.
Notes
- I use the celery ribs to serve as a rack to create elevation to allow heat under the turkey so that the bacon crisps up underneath too. I like using the celery because it also adds flavor. You can use a regular baking rack if you’d like.
- Use a meat thermometer to check the temperature of the meat for doneness. You don’t want the turkey breats to overcook because it will turn dry and chewy.
- After the turkey is cooked, use the gravy from the baking pan to make your own homemade gravy.
Nutrition
Calories: 366kcal | Carbohydrates: 4g | Protein: 53g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1054mg | Potassium: 671mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg