Turkey, for many, is the main event of the Thanksgiving table, or frankly Christmas Dinner as well. This year many of us are opting for smaller celebrations. I thought I would share this Roasted Maple Bacon Turkey Breast just for this occasion! This turkey is a wonderful fall dinner, perfect for a smaller Thanksgiving. I’ve roasted one split breast, but this could easily convert to a full double turkey breast. Either way, this is a much easier option than roasting a whole Turkey!
The History
The Turkey has come to symbolize the American holiday we know as Thanksgiving. A time with the Pilgrims and the Native Americans came together, broke bread and celebrated the season’s bountiful harvest. The Natives had contributed several deer to the feast which seems to have forged an initial relationship with the Pilgrim colonizers. This relationship lead to a treaty that lasted for 54 years.
It seems Turkey were likely not included at the first Thanksgiving at all. In this case how did the Turkey gain popularity? First of all, Turkey is a bird that is native to the Americas so it was in great supply. Second, a Turkey is a larger bird and therefore an appropriate size to feed a large family. Next, a writer named Sarah Josepha Hale included a mention of a roasted turkey in her 1827 novel ‘Northwood’. Hale is also credited with lobbying for the establishment of the Thanksgiving holiday. In 1863 president Lincoln officially proclaimed Thanksgiving as a national holiday. It is said this was in effort to promote healing from the hardships of the Civil War.
The Roasted Maple Bacon Turkey Method
In this recipe we are only cooking the Turkey breast so there is no room for dry meat. This is why we are covering the Turkey breast in bacon, it creates a protective blanket and bastes the Turkey for us, not to mention imparts a delectable smokiness. We only need baste this Turkey once with the addition of Maple Syrup at the end to add a bit of sweetness. Herbs and butter add another layer of flavor and moisture. Onions, carrots and broth at the bottom protect the Turkey from burning in the absence of a rack plus create a bit of steam to help the cooking process.
In general, allow Turkey about 20 minutes per pound for cooking. I found that my 3 pound Turkey took a bit longer than that recommendation, but each will vary based on the shape and exact weight. It is completely possible to convert this recipe to a double breast rather than a single breast if you’re looking for a bit more for leftovers. Serve this Turkey with the roasted vegetables at the bottom of the pan, they have become wonderfully soft and flavorful at this point. Top with pan drippings, OR you can reserve them for Maple Butter Bacon Gravy. YUM.
Whatever you do, make time this holiday season for Roasted Maple Bacon Turkey Breast. It’s simply a fall or winter must make that is easy to do and provides satisfying leftovers. Check back on the Thanksgiving main page for more sides and desserts!
Roasted Maple Bacon Turkey Breast
Equipment
- Instant read thermometer
Ingredients
- 1 Turkey Breast, about 3lbs
- 4 tbsp butter, softened/ almost melted
- 2 sprig sage, finely chopped
- 4 sprigs thyme, two sprigs stripped of their leaves, leaves chopped
- 3 large carrots, cut into chunks
- 1 large onion, cut into chunks
- 10 strips bacon
- salt and pepper
- 1/4 cup maple syrup, divided
- 1/2 cup stock chicken, turkey or vegetable
Instructions
- Preheat oven to 350°
- Remove turkey breast from fridge about 30 minutes to an hour before cooking.
- Mix together chopped thyme, sage, almost melted butter, salt, pepper and one tablespoon maple syrup. The mixture should be fairly "soupy" but not completely melted, this will help it stick to the turkey.
- Spread butter mixture all over turkey breast, including under any skin on the turkey. Butter should stick easily as turkey should still be a little cold.
- Place chopped carrots and onions in a small roasting pan. Scatter carrots and onions in the bottom, season with salt and pepper. Pour in the stock. Nesle remaining thyme sprigs under the vegetables. Set the turkey breast on top.
- Weave 6-7 slices of bacon together on top of turkey breast, or just lay the bacon across the turkey.
- Roast turkey for about 1 1/2 hours. During the last 10 minutes when Turkey is around 150° or so, brush on 2 tbsp maple syrup over the bacon. If bacon is not yet crisp, raise oven temperature to 375° for the last 10-15 minutes. Turkey is done when the internal temperature reaches 165° at the thickest part.
- Brush on last tablespoon of maple syrup at the end for a beautiful finish. Serve with roasted vegetables and pan drippings, or with maple bacon butter gravy.