You Are Going To Fall Head Over Heels In Love With This Bacon Wrapped Turkey Breast

There is something to be said for eating healthy meals and a little bit of white meat, such as turkey, is always a welcome addition to the menu. In fact, we may eat this type of meat on a regular basis in order to reduce the fat in our diet and to make better food choices altogether. That doesn’t mean, however, that we don’t mind splurging every once in a while as well.

This turkey is not only delicious, it is made even better because it is wrapped in bacon. As I’m sure you can imagine, the combination is absolutely wonderful and this one is going to be a favorite in your household in no time at all. It’s time to change the way that you look at turkey dinner with this wonderful recipe.



1 boneless turkey breast
1/2 loaf of multigrain bread
1 1/2 stocks of celery
1 Spanish onion
1/2 cup chicken broth
1 lb bacon
4 leaves fresh sage, chopped
1 sprig rosemary, chopped
Salt and pepper to taste


Preheat the oven 375 degrees.

Start by chopping your bread into small cubes.

Then, chop up 4 strips of bacon into to tiny pieces, and heat in a skillet with celery and onion until bacon is lightly cooked and veggies are soft and translucent. Mix together with the bread, pouring the chicken broth in as well.

Lay your turkey skin-side down and slice it “open” so you can spread the meat so as much is visible as possible. Use plastic wrap to cover the meat, then pound it out to an even width.

Season the turkey with herbs and salt and pepper, then spread the stuffing mixture out inside the turkey until it is flat.

Roll the turkey breast as tight as it can go. Season it with salt, pepper and herbs.

Lay out your bacon on on a flat surface so the edges slightly overlap. Place your turkey on one edge, then roll it until it’s totally covered with bacon.

Wrap it in tinfoil lightly and cook for 2 hours at 375. Reduce heat to 350 and remove the foil, put it back in the oven for another 30-45 minutes until internal temperature is at least 165 degrees.