Bacon Roasted Turkey Breast with Mashed Potatoes

SERVINGS

5

PREP TIME

45 min

TOTAL TIME

24 hrs

GLUTEN FREE

YES



It doesn’t get better than this bacon-crusted turkey. And since it’s made with a breast, not a whole turkey, it’s perfect for a family dinner any time of year. 

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients

1 16oz package of Jones Dry Aged Cherrywood Bacon
1 turkey breast, deboned

Brine Ingredients:

1 gallon water
1 cup salt
1/2 cup sugar
10 peppercorns, whole
1 orange sliced
2 cloves garlic
5 sprigs thyme

Heavenly Mashed Potatoes:

10 - 12 medium sized yukon gold potatoes
2 sticks butter
1 cup heavy cream
1 8oz package cream cheese, softened
Salt and Pepper, to taste
DIRECTIONS

For the Brine:

Stir all brine ingredients together until fully dissolved. Place turkey breast in bowl or plastic bag and cover with brine. Refrigerate for 24 hours. When ready to cook, remove turkey breast from brine, rinse with cold water and pat dry with paper towel. 

For the Turkey Breast:

Weave bacon together to make one big sheet of bacon. Wrap bacon around turkey breast and place on baking sheet. Cook in 350°F oven for 1 hour or until breast reaches an internal temperature of 160°F. Remove from oven and let rest for 10 minutes before slicing.

For the Mashed Potatoes:

Peel potatoes and cut into even pieces. Fill large pot with cold water, 1/8 cup salt and potatoes; bring to boil. Cook potatoes until fork tender; drain and set aside.

In small saucepan, heat cream and butter over low heat. Using food mill or box grater, grate cooked potatoes into bowl. Add cream cheese and heated butter and cream. Mix until fully incorporated. Season with salt and pepper.


Ingredients

Directions

1 16oz package of Jones Dry Aged Cherrywood Bacon
1 turkey breast, deboned

Brine Ingredients:

1 gallon water
1 cup salt
1/2 cup sugar
10 peppercorns, whole
1 orange sliced
2 cloves garlic
5 sprigs thyme

Heavenly Mashed Potatoes:

10 - 12 medium sized yukon gold potatoes
2 sticks butter
1 cup heavy cream
1 8oz package cream cheese, softened
Salt and Pepper, to taste

For the Brine:

Stir all brine ingredients together until fully dissolved. Place turkey breast in bowl or plastic bag and cover with brine. Refrigerate for 24 hours. When ready to cook, remove turkey breast from brine, rinse with cold water and pat dry with paper towel. 

For the Turkey Breast:

Weave bacon together to make one big sheet of bacon. Wrap bacon around turkey breast and place on baking sheet. Cook in 350°F oven for 1 hour or until breast reaches an internal temperature of 160°F. Remove from oven and let rest for 10 minutes before slicing.

For the Mashed Potatoes:

Peel potatoes and cut into even pieces. Fill large pot with cold water, 1/8 cup salt and potatoes; bring to boil. Cook potatoes until fork tender; drain and set aside.

In small saucepan, heat cream and butter over low heat. Using food mill or box grater, grate cooked potatoes into bowl. Add cream cheese and heated butter and cream. Mix until fully incorporated. Season with salt and pepper.