Our bacon wrapped turkey breast is stuffed with sage & onion stuffing and garlic butter. It’s a real crowd pleaser that’s perfect for Christmas!

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Our turkey breast pairs fantastically with our Christmas gravy!

Stuffed with a sage & onion sausage meat stuffing & wrapped in an impressive bacon weave, this turkey breast makes a fantastic alternative to a classic whole roasted turkey at Christmas. It’s tender, moist & full of flavour. Perfect for serving up to 8 people.

Our bacon wrapped turkey breast makes a great centre piece, to serve at Christmas! If you’re looking for the perfect side dishes to serve with it, take a look at our “all the trimmings” section! Or for a wide range of other festive recipes, like baileys mince pie ice cream, turkey scotch eggs & boozy cranberry sauce, head over to our Christmas section…

What You’ll Need

To make 8 portions…

  • Turkey Breast (2.5kg)
    You’ll need a whole turkey breast for this recipe. It should be butterflied & have the skin removed.
  • Streaky Bacon (16-20 Rashers)
    Either smoked or unsmoked will work here. You’ll need 16-20 rashers for your bacon weave, depending on the size of your turkey breast.

Garlic & Herb Butter

  • Butter (100g)
    Use softened, unsalted butter here.
  • Garlic (3 Cloves)
    Raw garlic cloves are used for a stronger flavour.
  • Thyme Leaves (1 tsp – Finely Chopped)
    We’re flavouring our butter with fresh thyme but rosemary or sage could also be used.
  • Lemon (Zest Of 1 & 1 tbsp Juice)
    Lemon adds freshness to our butter.

Sage & Onion Stuffing

  • Sausage Meat (450g)
    Use ready made sausage meat here or take the skins off some sausages.
  • Paxo Sage & Onion Stuffing (100g)
    For our stuffing we need to rehydrate 100g of paxo stuffing in 250ml of boiling water.
  • Cooked Chestnuts (75g)
    Chestnuts add a subtle nutty flavour to our stuffing. Pre cooked ones can be found in most supermarkets.
  • White Onion (1 Large)
    You’ll need to cook one large onion for the stuffing. For a sweeter flavour, you could use a couple of banana shallots instead.
  • Finely Chopped Sage Leaves (1 tsp)
    Gives our stuffing a stronger sage flavour!
bacon wrapped turkey breast

How To Make The Stuffing

For extra flavour & moisture, we’re stuffing our turkey breast with both a garlic & herb butter and a sage & onion sausage meat stuffing. Here’s how to make them both!

Garlic & Herb Butter

Place the softened butter, thyme leaves & lemon into a mixing bowl. Season with salt & pepper then mix with a spatula/whisk until smooth.

Sage & Onion Stuffing

  1. Heat a small pan over a medium-low heat then pour in the vegetable oil. Once hot, add in the diced onion & a pinch of salt then cook until soft. This will take around 10 minutes. Once cooked, transfer the onion to a bowl & leave to cool completely.
  2. In the meantime, place the paxo stuffing into a mixing bowl & pour in the boiling water. Give it a stir then leave to soak & cool.
  3. Next, place the sausage meat into a large mixing bowl & add in the cooled stuffing, onions, chopped chestnuts & sage leaves. Season with salt & pepper then give the stuffing a good mix. Set aside in the fridge until needed.

Stuffing The Turkey Breast

Before stuffing, your turkey breast should have been butterflied & the skin should have been removed. You could do this yourself or ask your butcher to do it for you…

Step 1 – Make The Turkey An Even Thickness

First, we need to pound the turkey breast out to an even thickness. To do this, place the butterflied turkey between two pieces of baking parchment & pound with a meat tenderising hammer until it is an even thickness all over. Not too thin though, at least 1.5 cm thick!

Step 2 – Spread Over Garlic & Herb Butter

Next, place the turkey onto a double layer of clingfilm then spread garlic & herb butter all over the inside of the turkey breast. Form the sage & onion stuffing into a sausage & place into the centre.

Step 3 – Rolling The Turkey

Using the clingfilm, roll the turkey breast around the stuffing then place it on a tray & refrigerate whilst you make the bacon weave. Once rolled, the turkey should overlap slightly at the bottom, to form a seam.

Wrapping The Turkey In A Bacon Weave

Next, it’s time to make a bacon weave, which we’ll use to wrap around the top of our turkey! Here’s how to make one…

  1. Place a rasher of bacon onto a chopping board & stretch it out with the back of a knife. Place onto a tray/plate then repeat with the rest of the bacon.
  2. Lay a double layer of clingfilm (big enough to roll the turkey in) onto a worksurface.
  3. Place 8-10 rashers of bacon*, facing lengthways on the clingfilm, making sure that the rashers are sitting right next to each other, leaving no gaps.
    *The width of the bacon weave should be the same length as the turkey.
  4. Fold back alternating rashers by 3-4 cm (towards you) then lay another piece of bacon horizontally across the unfolded rashers, so that it sits level with the top.Unfold the folded bacon back over the horizontal rasher.
  5. Next, fold the bacon that wasn’t folded in the previous step away from you, so that it folds over the first horizontal piece of bacon.Lay another horizontal rasher across the unfolded bacon, so that it’s sitting right next to the first rasher then unfold the folded bacon back over.
  6. Continue the weaving process, alternating which rashers of bacon are folded back until you have a completed bacon weave. You’ll need between 8-10 rashers of bacon in total for the horizontal pieces.
  7. Next, remove the clingfilm/baking paper from the turkey breast then place seam side up on the weave.
  8. Using the clingfilm, roll the weave around the turkey, so that it completely covers the top – it won’t go all the way round!
  9. Tie the ends of the clingfilm then place the bacon wrapped turkey in the fridge for at least 2 hours or up to 2 days.

How To Cook A Stuffed, Bacon Wrapped Turkey Breast

To cook a moist, tender, stuffed turkey breast we start by removing the clingfim then wrapping it in baking parchment & tin foil. This then cooked in a lower temperature oven until it reaches an internal temperature of 65°c/149°f.

Next, we carefully cut through the foil & baking parchment with a pair of scissors, to expose the bacon weave then roast at a high temperature for 10-15 minutes to crisp the bacon up & bring the internal temperature to 75°c/167°f.

Once cooked, the turkey needs to rest for at least 30 minutes then it can be cut into slices.

The Best Way To Reheat Leftover Turkey

Turkey has a habit of drying out extremely easily, especially when reheated. Luckily, there’s a few things that we can do to prevent this from happening.

  1. We should only slice the turkey when we want to serve/reheat it. This means refrigerating any leftover turkey as a whole piece then slicing as needed.
  2. When reheating our turkey slices, giving them a good coating of gravy before they go in the oven adds moisture & flavour!
  3. To reheat the turkey, we should cover the slices in foil then cook in an oven preheated to 180°c/160°c fan (356°f/320°f).
  4. The turkey will take between 5-10 minutes to reheat. Don’t cook it for too long as this could dry it out!
bacon weave

Equipment Used

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More Christmas Recipes To Try!

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Bacon Wrapped Turkey Breast With Sage & Onion Stuffing

Our bacon wrapped turkey breast is stuffed with sage & onion stuffing and garlic butter. It's a real crowd pleaser that's perfect for Christmas!
Prep Time45 minutes
Cook Time3 hours
Total Time3 hours 45 minutes
Course: Main Course
Cuisine: English
Servings: 8 People
Author: Ben Racey

Equipment

  • Large Roasting Tray
  • Large Mixing Bowls
  • Meat Tenderiser/Hammer
  • Butcher's String

Ingredients

  • 2.5 kg Turkey Breast Boneless, Skinless & Butterflied – See Notes

Sage & Onion Stuffing

  • 1 tbsp Vegetable Oil
  • 1 Large White Onion Finely Diced
  • 100 g Paxo Sage & Onion Stuffing
  • 250 ml Boiling Water
  • 450 g Sausage Meat
  • 75 g Cooked Chestnuts Roughly Chopped
  • 2 tsp Sage Leaves Finely Chopped

Garlic & Herb Butter

  • 100 g Unsalted Butter Softened
  • 3 Cloves Garlic
  • 1 tsp Thyme Leaves Finely Chopped
  • 1 Lemon, Zested
  • 1 tbsp Lemon Juice

Bacon Weave

  • 16-20 Rashers Streaky Bacon Smoked Or Unsmoked
  • 1 tbsp Vegetable Oil To Coat Before Cooking

Instructions

Sage & Onion Stuffing

  • Heat a small pan over a medium-low heat then pour in the vegetable oil. Once hot, add in the diced onion & a pinch of salt then cook until soft. This will take around 10 minutes.
    Once cooked, transfer the onion to a bowl & leave to cool completely.
  • In the meantime, place the paxo stuffing into a mixing bowl & pour in the boiling water. Give it a stir then leave to soak & cool.
  • Next, place the sausage meat into a large mixing bowl & add in the cooled stuffing, onions, chopped chestnuts & sage leaves. Season with salt & pepper then give the stuffing a good mix. Set aside in the fridge until needed.

Garlic & Herb Butter

  • Place the softened butter, thyme leaves & lemon into a mixing bowl. Season with salt & pepper then mix with a spatula/whisk until smooth.

Stuffing The Turkey Breast

  • Place the turkey breast between two large pieces of baking paper then use a meat tenderiser/hammer (or something heavy like a pan or rolling pin) to pound out into an even thickness.
    Don't make the turkey too thin! It should be at least 1½cm thick.
  • Next, lay a double layer of clingfilm, or a large sheet of baking paper (big enough to fit the turkey in) onto a worksurface then place the turkey breast on top, skin side down, with the short edge facing parallel to the top of the clingfilm/baking paper.
    The turkey breast won't have any skin on but you know what I mean!
  • Spread the garlic butter all over the top of the turkey then shape the stuffing into a long sausage (the same length as your turkey breast) then place into the centre.
    Make sure to place the stuffing in the turkey so that it is facing the same way as the turkey's shorter side – see the prep photos in the post above for a visual reference!
  • Using the clingfilm/baking parchment, roll the turkey breast around the stuffing then place it on a tray & refrigerate whilst you make the bacon weave.
    Once rolled, the turkey should overlap slightly at the bottom, to form a seam.

Bacon Weave

  • Place a rasher of bacon onto a chopping board & stretch it out with the back of a knife. Place onto a tray/plate then repeat with the rest of the bacon.
  • Lay a double layer of clingfilm (big enough to roll the turkey in) onto a worksurface.
  • Place 8-10 rashers of bacon*, facing lengthways on the clingfilm, making sure that the rashers are sitting right next to each other, leaving no gaps.
    *The width of the bacon weave should be the same length as the turkey.
  • Fold back alternating rashers by 3-4 cm (towards you) then lay another piece of bacon horizontally across the unfolded rashers, so that it sits level with the top.
    Unfold the folded bacon back over the horizontal rasher.
  • Next, fold the bacon that wasn't folded in the previous step away from you, so that it folds over the first horizontal piece of bacon.
    Lay another horizontal rasher across the unfolded bacon, so that it's sitting right next to the first rasher then unfold the folded bacon back over.
  • Continue the weaving process, alternating which rashers of bacon are folded back until you have a completed bacon weave. You'll need between 8-10 rashers of bacon in total for the horizontal pieces.
  • Next, remove the clingfilm/baking paper from the turkey breast then place seam side up on the weave.
  • Using the clingfilm, roll the weave around the turkey, so that it completely covers the top – it won't go all the way round!
  • Tie the ends of the clingfilm then place the bacon wrapped turkey in the fridge for at least 2 hours or up to 2 days.

Cooking

  • Preheat an oven to 180°c/160°c fan (356°f/320°f).
  • Next, cut 6 pieces of butcher's string & lay them horizontally across a chopping board, leaving an inch between each piece.
    Each piece of string needs to be long enough to wrap around the turkey.
  • Remove the clingfilm from the turkey then place it bacon side up, on top of the string.
  • Tie each piece of string around the turkey & secure at the top, with a knot*.
    *The string should be secure but not too tight as this allows for any expansion during cooking.
  • Cut a piece of string long enough to go all the way round the length of the turkey then tie one end to one of the horizontal pieces of string on the end of turkey.
    Run the string all the way round the turkey, down the length, tucking it under & over each horizontal piece of string then tie to the piece of string that you started at, to secure.
  • Cut a large piece of baking parchment & place the tied turkey on top. Brush on the tbsp of veg oil over the bacon weave then wrap the turkey in the parchment.
  • Next, lay two or three pieces of foil (depending on the size of your turkey) onto a worksurface then place your turkey on top. Roll the turkey up in the foil, twist the ends shut then place into a large roasting tin, bacon side up.
    Make sure to remember which side the bacon weave is facing whilst you roll the turkey up. It needs to be facing upwards so that we can crisp it up towards the end of the cooking process.
  • Pour a cm of cold water into the bottom of the roasting tin then place in the preheated oven. Cook until the turkey reaches an internal temperature of 65°c/149°f. This will take roughly 2½-3 hours but check after 2.
  • Increase the oven temperature to 220°c/200°c fan (428°f/392°f).
    Carefully cut through the foil & baking parchment with a pair of scissors, to expose the bacon then cook the turkey for 10-15 minutes, until the bacon has crisped up & the internal temperature has reached 75°c/167°f.
  • Leave the turkey to rest for at least 30 minutes, loosely covered in foil before cutting into slices.

Notes

1. Cooking In An Aga – Cook the turkey on the bottom set of runners in the baking oven until it reaches 65°c/149°f then cook in the roasting oven on the second from bottom set of runners, to crisp the bacon up & bring the internal temperature to 75°c/167°f.
2. Turkey – For this recipe, you’ll need a turkey breast that has been butterflied & has had the skin removed. This should weigh between 2-2.5 kg. You could do this yourself or ask your butcher to do it for you.
3. Storage – Any leftover turkey should be stored in the fridge & eaten within 3 days. To reheat, place turkey slices onto a tray, spoon over some gravy then cover with foil & cook in a 180°c/160°c fan (356°f/320°f) oven for 5-10 minutes.
4. Stuffing – Feel free to cook the turkey without stuffing it. You won’t need to butterfly the turkey & it won’t take as long to cook.

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