Sunny’s Bacon-Wrapped Honey Dijon Turkey Breast

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Sunny’s Bacon-Wrapped Honey Dijon Turkey Breast

This Recipe was on “Food Network” on the show “The Kitchen”, Episode “Weeknight Wins”. We used Beef Bacon because we do not eat Pork, on the show they used regular pork bacon.
https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-bacon-wrapped-honey-dijon-turkey-breast-5607366
Course: Main Course
Cuisine: American
Keyword: Turkey
Servings: 4 Servings

Ingredients

Brine:

  • 1/4 Cup Kosher Salt
  • 2 Tbsp Sugar
  • 2 Boneless Turkey Breasts

Coating:

  • 1/4 Cup Grainy Dijon Mustard
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Honey
  • 1 tsp Fresh Thyme Chopped
  • 12 Slices Beef Bacon
  • Freshly Ground Black Pepper

Instructions

Preheat Oven to 400 degrees F.

    Brine:

    • For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.

    Coating:

    • For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.

    Directions:

    • Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
    • Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of beef bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
    • Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.

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