Crispy Bacon-Wrapped Turkey Breast Recipe

Take your Thanksgiving or holiday dinner up a notch with this flavorful Bacon Wrapped Turkey Breast. A juicy boneless turkey roast is rubbed with a balsamic garlic and herb mixture, then wrapped in a crisp, smoky bacon weave. The bacon seals in moisture and adds a savory finish, producing a tender, aromatic centerpiece that’s simple to prepare yet impressive on any table. Prep takes about 10 minutes and the roast finishes in roughly an hour in the oven—perfect for busy hosts who want a show-stopping main dish without complicated steps.

“The best turkey I have ever made!! I will never make turkey any other way. So moist and tasty!!”

-Pixie

This recipe first appeared during Thanksgiving Week and has become a holiday favorite for many home cooks. The combination of a balsamic garlic herb rub and a bacon weave produces a turkey breast that stays moist and tastes rich without much fuss.

Why this bacon wrapped turkey breast works: the balsamic and garlic bring acidity and depth, fresh herbs add aromatic brightness, and the bacon crisps beautifully while basting the turkey with savory fat. The result is tender turkey, crisp bacon, and plenty of flavor in every bite.

Because the turkey roast cooks quickly, you’ll have plenty of time to prepare side dishes like mashed potatoes, roasted vegetables, or a corn casserole, making this an efficient and elegant main course for holiday gatherings.

Ingredients

Below are the recommended ingredients for this bacon wrapped turkey breast recipe along with notes on substitutions and purpose. For precise measurements, see the recipe section later in the post.

• Balsamic vinegar – adds tang and balances the richness of the bacon.
• Olive oil – helps the rub adhere to the turkey and encourages browning.
• Fresh rosemary – aromatic herb for an earthy, pine-like note.
• Fresh thyme – adds a subtle, savory herb flavor.
• Steak seasoning or Montreal-style seasoning – a blend of kosher salt, coarse black pepper, paprika and other spices; use a tablespoon of kosher salt and a tablespoon of cracked black pepper if you don’t have a premade blend.
• Garlic cloves – crushed or minced for bright, pungent flavor.
• Boneless turkey breast roast (3–4 lb) – buy a roast labeled “turkey breast roast.” Do not use a bone-in breast for this method, as the larger size will require longer cooking and can burn the bacon.
• Regular-sliced bacon (not thick-cut) – forms the bacon weave that crisps and bastes the turkey.

Instructions

Follow these clear steps to make a juicy, bacon-wrapped turkey breast with a crisp bacon weave and a fragrant balsamic garlic herb rub.

1. Preheat your oven to 400°F (204°C).
2. In a small bowl, whisk together balsamic vinegar and olive oil until combined.
3. Finely chop most of the rosemary and thyme (reserve two sprigs of each whole). Add the chopped herbs to the bowl along with the steak seasoning and crushed garlic. Mix into a paste-like rub.
4. Brush the herb and balsamic rub evenly over the turkey breast, pressing slightly so it adheres.
5. Place the two reserved whole sprigs of rosemary and thyme on top of the turkey; these act as flavor anchors and make removal easy after roasting.
6. Weave the bacon strips into a lattice and drape the bacon weave over the top of the turkey breast. Tuck the bacon ends underneath the roast so everything is secure.



7. Place the bacon-wrapped turkey on a wire rack set over a foil-lined baking sheet or in a roasting pan with a rack. Brush any remaining herb mixture over the bacon.
8. Roast on a lower oven rack—this keeps the bacon from being too close to the broiler element—baking until the turkey’s internal temperature reaches 165°F (74°C), about 1 hour. Check the bacon after about 40 minutes; if it’s browning too quickly, loosely tent the roast with foil to prevent burning while the turkey finishes cooking.
9. Remove the roast from the oven and carefully pull out the rosemary and thyme sprigs from under the bacon. Let the turkey rest for several minutes, then slice and serve.

What to serve with it

This bacon wrapped turkey breast pairs well with classic holiday sides. Consider:

• Potatoes: mashed, smashed, or loaded mashed potatoes.
• Vegetables: roasted carrots, Brussels sprouts with bacon, broccoli casseroles, or a mixed vegetable side.
• Comfort sides: corn casserole, creamed corn, or a warm stuffing or dressing.

More bacon-wrapped recipe ideas

If you love bacon-wrapped mains and appetizers, try these variations:

Serving tip: if you make this turkey for the holidays, garnish the platter with fresh thyme and rosemary sprigs and arrange slices slightly overlapping so guests can help themselves.

Recipe: Garlic Herb Bacon Wrapped Turkey Breast

Servings: 4 | Prep time: 10 minutes | Cook time: 1 hour | Author: Whitney Bond

Summary: A boneless turkey breast brushed with a balsamic garlic herb rub, wrapped in a bacon weave, and roasted until the meat reaches 165°F for juicy, flavorful slices and crisp bacon on top.

Ingredients (for 3–4 lb turkey breast)

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 6 sprigs fresh rosemary, divided
• 6 sprigs fresh thyme, divided
• 2 tablespoons steak seasoning (or 1 tbsp kosher salt + 1 tbsp coarse black pepper)
• 6 cloves garlic, crushed
• 3–4 pound boneless, skinless turkey breast roast
• 10 slices regular-cut bacon

Instructions

1. Preheat oven to 400°F (204°C).
2. Whisk balsamic vinegar and olive oil together. Chop 4 sprigs each of rosemary and thyme and mix with the steak seasoning and crushed garlic.
3. Brush the rub over the turkey breast, then place the two remaining whole sprigs of rosemary and thyme on top of the roast.
4. Weave bacon strips into a lattice and lay over the turkey. Tuck ends underneath the roast to secure.
5. Set the bacon-wrapped turkey on a wire rack over a foil-lined baking sheet, brush any remaining rub over the bacon, and place on a lower oven rack.
6. Bake about 1 hour, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C). If the bacon begins to darken too much after about 40 minutes, loosely tent with foil and continue cooking.
7. Remove from oven, extract the herb sprigs, let rest a few minutes, then slice and serve.

Notes

• Do not use a bone-in turkey breast for this recipe; it will be larger and the bacon can burn before the meat reaches a safe temperature.
• If the turkey breast has skin attached, remove it before wrapping to avoid an unpleasant texture, since the skin won’t crisp properly under the bacon.
• Always thaw the turkey breast completely in the refrigerator 2–3 days before cooking for even results.
• This recipe is naturally gluten-free and dairy-free with the listed ingredients.
• Leftovers keep up to 5 days refrigerated in an airtight container.

Nutrition (per serving, approximate)

• Calories: 762 kcal
• Protein: 109 g
• Fat: 33 g (Saturated fat: 8 g)
• Carbohydrates: 6 g
• Sodium: 551 mg