By Mike Thayer
This is a Thanksgiving turkey recipe for two to four people, or a Bachelor with a lot of leftovers. It’s easy to prepare, delicious on the plate.
Ingredients:
- 1 boneless turkey breast, about 4 pounds. You can get the pre-marinaded ones, I like Cajun spiced ones myself. You can also do your own brine.
- 1 pound of your favorite bacon
Directions:
Bacon basted turkey breast, it’s Another Dose of YUM!
If brining the turkey yourself… Doing this the day before the cook is recommended. If going for a Cajun flavor, replace the Cookie’s Flavor Enhancer with Tony Chachere’s Original Creole Seasoning. Talk about moist and tender poultry! It’s an easy brine and adds a lot of flavor to any cut, chicken breasts or thighs, turkey breasts, turkey drumsticks, in fact, this brine is excellent with pork cuts as well.
Brine Ingredients:
- One gallon of warm water
- ¾ cup of Kosher salt
- One heaping tablespoon of Cookies Flavor Enhancer
- 2/3 cup sugar
- ¼ cup olive oil
Is your mouth watering yet?
Brine Directions:
Put the salt, sugar and olive oil into a big pan, add the warm water. Stir until the salt and sugar have dissolved, which the warm water helps to do. After the water comes back down to room temperature (VERY important, we’re brining the poultry, not cooking it), give the brine another quick stir and add your chicken or turkey, letting them brine for at least four hours in the fridge. Overnight is even better. This amount of brine is good for a whole chicken, or up to about 8 pounds of breasts, thighs or drumsticks. This brine is so good, you don’t have to add a dry rub to the meat if you don’t want to. Grill naked…… keep your mind out of the gutter, that means no seasoning. I’ve grilled poultry ‘naked’ plenty of times, just brushing the chicken or turkey with garlic infused olive oil after each quarter turn (about every 2-3 minutes), hitting it again with the olive oil when moving it to the cooler spot on the grill (indirect heat) to finish cooking and then hitting it again with the olive oil just before plating. The base recipe is good, but adding some additional garlic powder and minced onion to the warm water is even better!
The Day of the Cook Directions:
Just LOOK at how juicy that turkey is!
Preheat the oven to 325 degrees, or fire up the grill/smoker. Remove the turkey from the Brine, pat dry, set aside. If cooking a pre-marinaded turkey breast, remove from the package but do NOT pat dry. On a parchment paper lined work surface or large cookie sheet, lay out the bacon and create a weave, alternating slices over and under. Once you’ve got your weave done, wrap the turkey starting from the crowned side, then tucking the bacon weave under all edges to the flat side. Transfer to a baking dish (oven) or cast iron skillet (grill or smoker). If oven roasting, the general rule of thumb is about 25 minutes per pound of turkey, so allot about 1/-1/2 to 2 hours at 325 degrees. If doing on the grill (indirect heat) or smoker, depending on the charcoal or wood setup, allot at least 4 hours for the cook time, or until the bird reaches an internal temperature of about 162 degrees (once you pull the turkey it will continue to cook and when resting, will reach the optimum temp of 165 degrees). Let the turkey rest after pulling from the oven or grill/smoker, tenting it with foil and letting it sit for 10-15 minutes before slicing.
This bacon basted turkey will be some of the juiciest, tastiest, turkey you’ve ever had, especially if you smoke it!
$pend Wisely My Friends…
If you appreciate this recipe and want to support more great content, recipes, product, service and food reviews on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike
Bachelor on the Cheap Bacon Wrapped Turkey Breast – Bachelor on the Cheap
By Mike Thayer
This is a Thanksgiving turkey recipe for two to four people, or a Bachelor with a lot of leftovers. It’s easy to prepare, delicious on the plate.
Ingredients:
Directions:
Bacon basted turkey breast, it’s Another Dose of YUM!
If brining the turkey yourself… Doing this the day before the cook is recommended. If going for a Cajun flavor, replace the Cookie’s Flavor Enhancer with Tony Chachere’s Original Creole Seasoning. Talk about moist and tender poultry! It’s an easy brine and adds a lot of flavor to any cut, chicken breasts or thighs, turkey breasts, turkey drumsticks, in fact, this brine is excellent with pork cuts as well.
Brine Ingredients:
Is your mouth watering yet?
Brine Directions:
Put the salt, sugar and olive oil into a big pan, add the warm water. Stir until the salt and sugar have dissolved, which the warm water helps to do. After the water comes back down to room temperature (VERY important, we’re brining the poultry, not cooking it), give the brine another quick stir and add your chicken or turkey, letting them brine for at least four hours in the fridge. Overnight is even better. This amount of brine is good for a whole chicken, or up to about 8 pounds of breasts, thighs or drumsticks. This brine is so good, you don’t have to add a dry rub to the meat if you don’t want to. Grill naked…… keep your mind out of the gutter, that means no seasoning. I’ve grilled poultry ‘naked’ plenty of times, just brushing the chicken or turkey with garlic infused olive oil after each quarter turn (about every 2-3 minutes), hitting it again with the olive oil when moving it to the cooler spot on the grill (indirect heat) to finish cooking and then hitting it again with the olive oil just before plating. The base recipe is good, but adding some additional garlic powder and minced onion to the warm water is even better!
The Day of the Cook Directions:
Just LOOK at how juicy that turkey is!
Preheat the oven to 325 degrees, or fire up the grill/smoker. Remove the turkey from the Brine, pat dry, set aside. If cooking a pre-marinaded turkey breast, remove from the package but do NOT pat dry. On a parchment paper lined work surface or large cookie sheet, lay out the bacon and create a weave, alternating slices over and under. Once you’ve got your weave done, wrap the turkey starting from the crowned side, then tucking the bacon weave under all edges to the flat side. Transfer to a baking dish (oven) or cast iron skillet (grill or smoker). If oven roasting, the general rule of thumb is about 25 minutes per pound of turkey, so allot about 1/-1/2 to 2 hours at 325 degrees. If doing on the grill (indirect heat) or smoker, depending on the charcoal or wood setup, allot at least 4 hours for the cook time, or until the bird reaches an internal temperature of about 162 degrees (once you pull the turkey it will continue to cook and when resting, will reach the optimum temp of 165 degrees). Let the turkey rest after pulling from the oven or grill/smoker, tenting it with foil and letting it sit for 10-15 minutes before slicing.
This bacon basted turkey will be some of the juiciest, tastiest, turkey you’ve ever had, especially if you smoke it!
$pend Wisely My Friends…
If you appreciate this recipe and want to support more great content, recipes, product, service and food reviews on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike