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I have a confession to make – I’m in full-on holiday mode. I mean, I haven’t started playing Christmas carols yet, but because being a food blogger means I start making Thanksgiving and Christmas recipes in July and August I’m already up to my ears in turkey, stuffing, side dishes and everything pumpkin and gingerbread. Not that I mind a bit…there’s nothing quite as delicious as a homemade roast turkey breast and this Bacon Wrapped Dijon Turkey Breast is a fun twist on a traditional turkey that you are going to LOVE for this fall and winter season!
There are so many benefits to roasting a turkey breast instead of a whole bird for the holidays, especially since it allows you to be creative and depart from the traditional garlic-herb-lemon flavours that are typically used to cook holiday-flavoured turkey. This bacon-wrapped version is perfectly juicy with a delicious sweet mustard glaze – it’s the perfect turkey breast to serve for any holiday meal, or even just as a main dish any old time!
Looking for more delicious turkey recipes? Try my Easy Juicy Roast Turkey (whole turkey) or this Roast Turkey Breast with Cranberry Bacon Stuffing!
Kitchen tools for roasting a turkey breast:
Roast turkey breast requires only a few simple kitchen tools:- A simple roasting pan or casserole dish.
- An instant read meat thermometer (affiliate link) is a MUST for any roasted turkey breast you make. Check the doneness easily by measuring the temperature of the meat to ensure the turkey stays nice and juicy and doesn’t dry out!
- A good knife for carving (affiliate link) is important for those nice, clean slices!
LOOKING FOR MORE EASY STRESS-FREE HOLIDAY MEAL IDEAS AND RECIPES?
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Looking for new side dish ideas? Try these Crispy Rosemary Garlic Roasted Potatoes or this Easy From-Scratch Green Bean Casserole.
How to cook a Roast Turkey Breast
Here are all my best no-fail tips for roasting a juicy turkey breast every time:- Use bacon. Bacon is the key ingredient to locking in moisture and adding fat, which gives a lot of flavour, especially when you’re roasting without the skin and bones.
- Try new flavours. Using herbs, brown sugar, mustard, or other spices is the best way to infuse a TON of flavour into your boneless-skinless turkey breast.
- Lower the oven temperature. One of the most common turkey-roasting mistakes people making is roasting at too high a temperature. This dries out your turkey breast – roast at 325 degrees Fahrenheit for best results.
- Use a timer AND a thermometer. Roast your turkey breast for about 90 minutes (for a 2 pound breast), but be sure to test the doneness a little early to make sure you take the turkey breast out of the oven when it reaches the correct internal temperature (165 degrees Fahrenheit) in the deepest part of the breast.
- Let it rest. Once your turkey breast comes out of the oven, let it sit for about 10 or 15 minutes before slicing into it (cover with aluminum foil). This will ensure the juices stay in the meat, making your turkey ultra moist and juicy.
- Save the pan juices. Making your own homemade gravy or sauce is SO easy with the pan juices left over from your roast turkey breast. Follow my delicious homemade gravy recipe HERE and use the drippings from this Bacon Wrapped Dijon Roast Turkey Breast to make a delicious smoky sauce to serve alongside it! (Halve the gravy recipe linked above if you’re making it with the juices from one roast turkey breast.)
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite side dish to serve alongside turkey for the holidays? I’d love to know!
Kitchen Products I recommend:
Looking for holiday side dishes? You’ll LOVE these:
-
Easy Crock Pot Garlic Mashed Potatoes
-
Easy Vegan Green Bean Casserole
-
Roasted Garlic Butter Carrots
-
Apple Walnut Spinach Salad
-
Roasted Beet Salad with Greens
-
Maple Rosemary Roasted Sweet Potatoes
-
Winter Berry Cocktail (Alcohol Free Version Included)
-
Rosemary Dill Roasted Potatoes
LOOKING FOR MORE EASY STRESS-FREE HOLIDAY MEAL IDEAS AND RECIPES?
GET MY EASY NO-FAIL HOLIDAY MEALS E-COOKBOOK!
RECIPE VIDEO
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
Bacon Wrapped Dijon Roast Turkey Breast
This Bacon Wrapped Dijon Roast Turkey Breast is smothered in a sweet and tangy mustard sauce and roasted until perfectly juicy! A great alternative to traditional turkey recipes for the holidays!
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Servings: 6 servings
Calories: 453kcal
Ingredients
- 2 pound boneless skinless turkey breast (approximately 1 kilogram)
- 1/3 cup brown sugar
- 1 tablespoon olive oil
- 2 tablespoons dijon mustard (use grainy dijon, if desired)
- 2 cloves garlic pressed or finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 7 slices bacon (you may need 8 or 9 slices, depending on how much you overlap the slices).
- fresh chopped parsley for serving (optional)
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Place the turkey breast on a plate or board and pat it dry with paper kitchen towels.
- In a small bowl, combine the brown sugar, olive oil, dijon, garlic, salt and pepper. Stir together well to form a paste.
- Rub the brown sugar mixture all over the turkey breast, coating it well on all sides.
- Place the turkey breast in a shallow casserole dish or roasting pan and wrap the raw bacon slices around it, tucking the bacon slices into each other to secure them. Be sure to wrap all sides of the turkey breast.
- Brush the top of the bacon-wrapped turkey breast with any of the remaining brown sugar mixture (just a little bit!), and roast at 325 degrees Fahrenheit for about 90 minutes, or until an instant read thermometer inserted into the deepest part of the breast reads 165 degrees Fahrenheit (74 Celsius).
- Remove the turkey breast from the oven and cover with aluminum foil (leave it in the pan). Let it rest for about 10-15 minutes, then slice and serve.
Notes
Prepare and roast this turkey breast one day ahead of your holiday gathering and re-heat before serving if desired. Or, simply prepare the turkey breast for roasting one day ahead and refrigerate in the roasting pan overnight. Add the pan to a cold oven when ready to roast and start the timer when the oven has reached the correct temperature.
Be sure your boneless-skinless turkey breast is thawed completely before beginning this recipe. Using a turkey breast that's still frozen in the middle will change the cooking time and cause a dry end result.
Feel free to substitute the brown sugar all or in part with maple syrup.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 16g | Protein: 58g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 171mg | Sodium: 606mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Wendi says
We have an 8 pound skinless whole turkey to cook for Christmas. I’m wondering how to keep it moist without skin on. Could I modify this recipe and use it on a whole bird? It looks delish!
Chrissie says
I’ve never done this with a whole skinless bird, so I can’t say how well it would work. If you do give it a try, I’d recommend roasting it covered for at least part of the time as bacon may burn in the time it takes to roast a whole bird. Let me know how it goes!
vivian says
This dish was a hit with my husband and daughter, and very easy for me to prepare. I could only get two one pound turkey breasts, so I tied them together with kitchen twine, and proceeded from there. Since we can only have immediate family for dinner because of the lockdown, it was a wonderful way of having turkey for two without endless days of leftovers. Thanks for a great recipe!
Christina Drake says
Would this recipe work in a crockpot?
The Busy Baker says
I have never tried it myself so I couldn’t tell you, but if you do try, please let us know! Happy cooking ☺️
Brenda says
How do you think this would work with turkey tenderloins? Any modifications needed?
The Busy Baker says
I have never tried it myself so I can only speculate but aside for the baking time, if they are smaller, not much should change!
Karen Ludlow says
hi, is it roasted, uncovered?
The Busy Baker Team says
No, you cover it only when you let it rest.