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Bacon Wrapped Turkey Breast with Maple Cranberry Glaze

Bacon wrapped turkey breast is roasted with a sticky maple cranberry glaze for crisp, savory bacon and juicy turkey. Brush on the glaze in two stages, then serve with the reserved portion for extra tangy-sweet flavor.
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Prep Time 15 minutes
Cook Time 1 hour 42 minutes
Resting 15 minutes
Total Time 2 hours 12 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 1 cup whole-berry cranberry sauce
  • 2 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
For the turkey
  • 1 turkey breast roast 3- to 4-pound, boneless, skinless, unbrined
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 10 bacon 10 to 12 slices, regular-cut

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the glaze
  1. Combine the cranberry sauce, maple syrup, Dijon mustard, and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened.
  2. Transfer 1/2 cup of the glaze to a clean bowl for serving and set aside; keep the rest separate for brushing on the turkey.
Roast the turkey
  1. Heat the oven to 375°F and fit an oven-safe wire rack into an 18x13-inch rimmed baking sheet.
  2. Pat the turkey dry and season all over with the salt and pepper.
  3. Arrange the bacon slices across the turkey, overlapping them slightly, and secure with toothpicks.
  4. Set the turkey seam-side down on the rack and roast for 60 to 90 minutes, until the thickest part reaches about 145°F; if the bacon darkens too quickly, loosely cover it with foil.
  5. Brush half of the remaining glaze over the top and sides and roast for 10 minutes.
  6. Brush with the rest and roast for 5 to 15 minutes more, until the glaze is sticky and the thickest part of the turkey reaches 165°F.
  7. Rest the turkey loosely tented with foil for 15 minutes.
  8. Remove the toothpicks, slice the turkey, and serve with the reserved glaze.

Notes

For even seasoning, use the unbrined turkey breast specified. Refrigerate leftovers for up to 4 days or freeze for up to 2 months; for a pork-free swap, use turkey bacon.