This bacon wrapped turkey breast roll (roulade) is extra juicy due to brining and is served by a simple Mediterranean lemon olive oil sauce.
Picture this: juicy turkey breast meets crispy, caramelized bacon in a culinary combo that's simple but delicious.
The tender turkey breast is like a blank canvas for the fresh oregano, the lemon zest and the black pepper to shine.
As the bacon roasts to perfection, it gets all crispy and golden, infusing the turkey with its smoky goodness.
Whether you're planning a special holiday feast (Thanksgiving alert!) or just want to treat yourself on a regular day, this turkey breast roulade wrapped in bacon is a dish everyone will enjoy.
This recipe has an optional step that’s called brining.
It’s not difficult, but you have to plan ahead since it requires bathing your bird in a salt solution from the previous night. I’ve made this bacon wrapped turkey roll several times, with or without the brining step.
Either way this dish is delicious, but with brining it gets a little moister.
Because brining results in locking in extra moisture, it will help in case you overbake the roll.
To avoid overbaking, the use of an oven thermometer is recommended. For more details about this brining method you can visit chefsteps.com.
The Mediterranean lemon olive oil sauce.
Olive oil, lemon and oregano is, as you may know, a classic Mediterranean combination – by the way, this mediterranean potato salad is drizzled with an olive oil and lemon dressing that takes it to a whole new level.
This sauce is sometimes used as a marinade for meats before grilling and other times as a dressing for salads or meat and fish dishes to freshen them up.
Tips for this recipe:
Use fresh oregano if you can, it makes a difference!
OK, I’m not suggesting storming out to the countryside searching for spots where wild oregano grows.
But buying a little pot from a flower market is a very cheap and easy solution. Keeping it somewhere sunny will ensure that you’ll have some fresh sprigs in hand whenever you need them.
Don’t stress too much about rolling!
Ask your butcher to butterfly the turkey breast (cut it in a rectangular shape). Make sure that all of it is about the same thickness.
If you have some areas more thick than others, pound them with a rolling pin or a heavy object to flatten them out.
And even if you don’t roll it perfectly the first time, it will still taste awesome!
The number of bacon strips you’ll need will depend on the size of your bird’s breast.
Usually, 12-14 pieces are enough, but you may want to buy some extra just in case… After all it’s bacon! I’m sure it won’t go to waste…
Lastly,iIf you brine the meat, DON’T use any more salt.
What to serve it with
Simple turkey breast roll (roulade) wrapped in bacon
- 1 large container or zip lock bag, size of 1 gallon (3-4 liters)
- Kitchen twine
- Baking paper
For the brine
- 1½ quarts water (1 ½ liters)
- 2 tablespoons plus 1 teaspoon sugar (40 grams)
- 2 tablespoons plus 1 teaspoon salt (40 grams)
For the turkey breast roll
- 1100 grams (2.5 pounds) half turkey breast without the skin, boned and butterflied
- 14 long strips of bacon
- 1 tablespoon fresh oregano leaves
- ½ teaspoon lemon zest
- Salt and pepper to taste (If you have brined the meat DON’T use any salt)
- 1 tablespoon extra virgin olive oil
For the dressing
- 4 tablespoons extra virgin olive oil
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- From the previous night:Heat half a gallon water with sugar and salt until dissolved. Add rest of the water and when cooled place in a container with meat and refrigerate overnight or for 8-12 hours.Take the meat out of the marinade, drain and pat dry.
- Preheat oven at 350 degrees F (175 Celsius)
- Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about ¾-inch.
- Cut a piece of baking paper about 2 feet long (60 centimeters) and position bacon strips on one end with a little overlapping.Place the turkey breast on top of the bacon, sprinkle with oregano, pepper and olive oil. If you haven’t brined the meat add salt (about one teaspoon fine sea salt).With the help of the baking paper roll like a candy and tie with the twine.
- Bake in the middle of the oven for 50 to 75 minutes. (for every pound / 500 grams estimate 25 minutes of baking time).Minutes before end, cut open the baking paper and broil on the top rack of the oven turning half way for even caramelization of the bacon.At the end of the cooking time an instant-read thermometer inserted in the middle should read 150 degrees F / 65 degrees Celsius.Let it rest for 10 minutes.
- Make the sauce: In a shaker, shake together all the ingredients for the dressing.Cut the roll into slices and serve with the dressing, some vegetables and rice or a potato salad.