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Bacon Wrapped Honey Dijon Turkey Breast Recipe

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This recipe for Bacon Wrapped Honey Dijon Turkey Breast is from The Bielawski Family Cookbook , 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:
1/8 c. kosher salt
1 T. sugar
2 c. slightly warm water

Turkey:
1 boneless, skinless turkey breast
3 T. grainy Dijon mustard
1 1/2 T. mayonnaise
1 T. honey
1 t. chopped fresh thyme, or 1/2 t. ground thyme
8 slices bacon
freshly ground black pepper
Directions:
Directions:
For the Brine:
1. Add the salt, sugar and slightly warm water to a medium bowl. Whisk until the granules dissolve. Put the turkey breast into a large plastic resealable bag. Add the brine mixture and refrigerate for 8 hours or up to overnight.

For the turkey:
1. In a small bowl, combine the mustard, mayonnaise, honey and thyme. Stir well.

2. Remove the turkey from the brine. Rinse well with cold water and pat dry with paper towels. Let rest while preheating oven to 400º .

3. Prepare a baking sheet with baking rack.

4. Slather half of the mustard mixture over the top side of the turkey breast.

5. To wrap the turkey, lay bacon slices parallel to each other on a large piece of parchment paper.

6. Place the turkey breast, coated side down, on the bacon perpendicularly to the bacon.

7. Slather the bottom side of the turkey with the remaining mustard mixture.

8. Use the parchment paper to lift all of the bacon over and around the breast, overlapping the ends if possible. Roll over and release from the parchment paper, releasing the turkey onto the wire rack, bacon seam side down.

9. Sprinkle generously with black pepper.

10. Roast the turkey until a meat thermometer reads about 160º in the thickest part of the breast, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1" slices.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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