Bacon-Wrapped Turkey Breast Recipe Learn like a Chef – Know the Secret Tips :- Our Thanksgiving dinner was small because Pat, the boys, and I were the only ones there during the lockdown.
Bacon-Wrapped Turkey Breast Recipe Learn like a Chef – Know the Secret Tips
During that particular year, this Bacon Wrapped Turkey Breast was the ideal entrée for our small table, and ever since then, it has been a part of our regular rotation of dishes. By wrapping the turkey with crispy bacon, you may make it more luscious, moist, and soft than ever before!
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
With regard to the brine In a large dish, combine the ingredients for the brine and whisk until the sugar and salt are completely dissolved. Place the turkey in the bowl, cover it, and place it in the refrigerator for twenty-four hours.
After the turkey has been removed from the brine and the brine has been discarded, the turkey should be dried with paper towels before being cooked. Three quarts of cold water, half a cup of kosher salt, one-third of a cup of granulated sugar, ten whole peppercorns, and one boneless, skinless turkey breast
Regarding the Turkey Start by preheating the oven to 340 degrees Fahrenheit and spraying a metal cooking rack and a rimmed baking sheet with non-stick cooking spray. On top of the tray, position the rack.
Place the turkey on a chopping board, and then go around the turkey and wrap it in bacon.
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Make sure that the bacon is secured in place with toothpicks and that the entire exposed surface of the turkey is covered. 10 to 12 squares of bacon Arrange the turkey on the rack with the bacon-y side facing up.
Roast the turkey for sixty minutes at 340 degrees Fahrenheit.
A thermometer with an instant-read reading should be used to determine the interior temperature of the turkey, which should be 160 degrees Fahrenheit. In the event that the turkey is not completely done, turn it over and continue baking it for an additional 15 to 30 minutes, or until the temperature on the inside reaches 160 degrees Fahrenheit.
In the event that the bacon is not browned, you should cook the turkey for a little period of time under the broiler in order to crisp the bacon. After the turkey has been transferred to a cooling rack, the toothpicks should be removed. Before carving the turkey, let it to rest for fifteen minutes.
Nutrition
- Calories: 302kcal (15%)
- Carbohydrates: 9g (3%)
- Protein: 54g (108%)
- Fat: 6g (9%)
- Saturated Fat: 1g (6%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0.01g
- Cholesterol: 152mg (51%)
- Sodium: 7350mg (320%)
- Potassium: 53mg (2%)
- Fiber: 0.03g
- Sugar: 8g (9%)
- Vitamin A: 4IU
- Calcium: 57mg (6%)
- Iron: 3mg (17%)
Notes
It is imperative that the bacon be spread across the entirety of the turkey’s surface.
In order to determine the interior temperature of the turkey, which should be 160 degrees Fahrenheit, use an instant-read thermometer.
Rotate the turkey and continue baking it for an additional 15 to 30 minutes (or until the internal temperature reaches 160 degrees Fahrenheit) if it has not yet reached 160 degrees Fahrenheit. In the event that the bacon is not browned, you should cook the turkey for a little period of time under the broiler in order to crisp the bacon.
