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Bacon-Wrapped Honey Dijon Turkey BreastI Recipe

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This recipe for Bacon-Wrapped Honey Dijon Turkey BreastI is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brine:
1/4 cup kosher salt
2 tablespoons sugar
2 boneless turkey breasts

Coating:
1/4 cup grainy Dijon mustard
2 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon chopped fresh thyme
12 slices bacon
Freshly ground black pepper
Directions:
Directions:
For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.

For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.

Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.

Preheat the oven to 400 degrees F.

Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented
perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.

Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.
Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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