This is a great recipe for Thanksgiving or anytime you want to enjoy additive-free turkey breast.
Our family doesn’t really have set Thanksgiving traditions. We usually play it by ear, and if everyone is free, we’ll get together, and if not, then our little family of 3 enjoys a nice quiet meal by ourselves. And when that happens, I always choose to cook a turkey breast instead of a full turkey, especially since none of us are big fans of dark meat. This is my go-to recipe for cooking turkey breast, and I’ll use it at other times during the year, especially if I want to make turkey sandwiches and don’t want to worry about the additives that come with store-bought lunch meat.
Ingredients
- 3-5 lb skinless turkey breast
- 1 package (7-8 pieces) turkey bacon
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp ground sage
- 2 tbsp 100% pure maple syrup
- 1-2 tbsp olive oil
Method
Preheat oven to 325°F. Read cooking instructions on your turkey breast package. Generally, for a 3-5 lb turkey breast, it will be 1.5-2.5 hours in the oven, until the internal temperature reaches 165-170°F.
Mix spices and salt. Drizzle some olive oil over the turkey breast, sprinkle the spice mixture over the turkey breast, and rub it all in so that the whole breast is seasoned.
Pour 1 tbsp of maple syrup over the turkey breast and gently rub until it covers the whole breast.
Lay bacon over the breast in any pattern you want. If your bacon keeps sliding off, secure it with wooden toothpicks (just make sure to remove them before serving). Pour the last of the maple syrup over the bacon.
Cover with foil for the first hour of cooking, then uncover and continue cooking until finished.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.