Description
A savory and aromatic Garlic Herb Bacon Wrapped Turkey Breast featuring a flavorful balsamic vinegar and olive oil marinade infused with fresh rosemary, thyme, garlic, and steak seasoning. Wrapped in crispy bacon and baked to juicy perfection, this dish makes a perfect centerpiece for any meal.
Ingredients
Scale
Marinade and Herb Rub
- 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 the Oven: Set your oven to 400°F to prepare for baking the turkey breast wrapped in bacon.
- Prepare the Marinade: In a small bowl, whisk together the balsamic vinegar and olive oil until combined.
- Make the Herb Rub: Chop 4 sprigs of rosemary and 4 sprigs of thyme finely and add them to the bowl along with the steak seasoning and crushed garlic. Mix thoroughly.
- Coat the Turkey: Brush the herb mixture evenly over the entire surface of the turkey breast, ensuring it’s well covered.
- Add Whole Herb Sprigs: Place the remaining rosemary and thyme sprigs (2 each) on top of the turkey breast for added flavor and aroma.
- Wrap with Bacon: Weave the 10 slices of bacon together into a lattice and carefully lay this weave on top of the turkey breast, covering it completely.
- Tuck Bacon Ends: Tuck the ends of the bacon slices underneath the turkey breast to secure the wrapping during baking.
- Arrange Herb Sprigs: Make sure the ends of the remaining rosemary and thyme sprigs stick out slightly from under the bacon for easy removal after cooking.
- Prepare Baking Setup: Place the bacon-wrapped turkey breast on a wire rack set over a foil-lined baking sheet to allow even cooking and crisping of bacon.
- Final Brush: Brush any leftover herb rub on top of the bacon weave for enhanced flavor.
- Bake the Turkey: Position the baking sheet on a lower oven rack to prevent bacon from getting too close to the heating element. Bake for 1 hour or until an instant-read thermometer inserted into the thickest part reads 165°F.
- Rest and Serve: Remove the turkey from the oven, then carefully pull out the rosemary and thyme sprigs from under the bacon. Slice the turkey breast and serve.
Notes
- Use a meat thermometer to ensure the turkey is cooked safely and stays juicy.
- Let the turkey rest for a few minutes after baking to retain its moisture.
- For a spicier flavor, add crushed red pepper flakes to the herb rub.
- Make sure to tightly weave the bacon to prevent it from unraveling during baking.
- If you prefer crispier bacon, you can broil the turkey for the last 2-3 minutes, watching carefully to avoid burning.
