Description
This Garlic Herb Bacon Wrapped Turkey Breast is a flavorful and juicy main dish perfect for special occasions or a comforting family dinner. Tender turkey breast is rubbed with a savory blend of balsamic vinegar, olive oil, rosemary, thyme, garlic, and steak seasoning, then wrapped in a crispy, aromatic bacon weave. Roasting in the oven creates a beautiful, golden crust while locking in moisture and herbs for a deliciously satisfying meal.
Ingredients
Scale
Herb Marinade
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 6 sprigs fresh rosemary (divided)
- 6 sprigs fresh thyme (divided)
- 2 tablespoons steak seasoning
- 6 cloves garlic (crushed)
Main Ingredients
- 3-4 pound boneless, skinless turkey breast
- 10 slices bacon
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the turkey breast.
- Prepare Herb Mixture: In a small bowl, whisk together the balsamic vinegar and olive oil until combined.
- Add Herbs and Seasoning: Finely chop 4 sprigs of rosemary and 4 sprigs of thyme, then add them to the balsamic mixture along with the steak seasoning and crushed garlic. Stir well to create an herb rub.
- Apply Herb Rub: Brush the herb mixture generously over the entire surface of the turkey breast to infuse it with flavor.
- Place Whole Herb Sprigs: Place the remaining 2 sprigs each of rosemary and thyme on top of the herb-coated turkey breast for aromatic roasting.
- Wrap with Bacon: Weave the 10 slices of bacon together to form a lattice, then carefully lay this bacon weave over the turkey, tucking the ends underneath to secure.
- Ensure Herb Sprigs Protrude: Make sure the rosemary and thyme sprig ends slightly stick out from the bacon weave to facilitate removal after cooking.
- Prepare Baking Setup: Place the bacon-wrapped turkey breast on a wire rack set inside a foil-lined baking sheet. This setup allows for even roasting and fat drainage.
- Final Brush: Brush any remaining herb rub over the bacon weave for extra flavor and aroma.
- Roast: Place the baking sheet on a lower oven rack to prevent the bacon from burning by being too close to the top heating element. Bake for about 1 hour, or until the internal temperature of the turkey reaches 165°F (74°C) using an instant-read thermometer.
- Remove Herbs and Slice: After baking, carefully remove the rosemary and thyme sprigs from underneath the bacon weave. Let the turkey rest briefly, then slice and serve.
Notes
- Using a wire rack allows the turkey and bacon to roast evenly and the fat to drip away, resulting in crispier bacon.
- Let the turkey rest for 10 minutes after removing from the oven to redistribute juices for a moist texture.
- Adjust the baking time slightly based on the weight of the turkey breast and your oven’s performance.
- Make sure to use an instant-read thermometer for accurate doneness and food safety.
- Optional: Serve with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh green salad.
