This bacon-wrapped turkey breast elevates the classic holiday centerpiece into a single impressive dish. A boneless turkey breast is butterflied, pounded thin, then filled with a savory sage pork sausage stuffing brightened by dried cherries. The roulade is wrapped in a bacon weave and slow-smoked for a crisp, flavorful exterior and juicy interior—everything you love about Thanksgiving in one convenient presentation.
Bacon Wrapped Turkey Breast
This variation on the traditional turkey pairs tender white meat with a rich sausage stuffing and a touch of sweet tartness from dried cherries. Wrapping it in bacon not only lends smoky, savory flavor but also helps keep the turkey moist during the low-and-slow cook. A well-executed bacon weave makes for an attractive presentation and an addictive, crispy finish.
Bacon Wrapped Turkey Breast with Stuffing
Combining turkey and stuffing inside a roulade is an efficient and flavorful way to serve the two together. The sage pork sausage is the recipe’s standout ingredient—its herbal warmth harmonizes perfectly with the bacon and the mild smokiness from the smoker. The dried cherries add a subtle contrast that lifts the overall flavor.
Smoked Bacon Wrapped Turkey Breast
Because turkey breast is lean, a gentle indirect heat method is best to avoid drying it out while still rendering the bacon to a crisp finish. Smoking at a moderate temperature with fruitwood—apple, for example—adds delicate smoke without overpowering the stuffing or bacon. The result is a moist, tender roulade with a flavorful stuffing and a golden-brown bacon exterior.
How to Cook Bacon Wrapped Turkey Breast
This recipe requires a bit of prep and attention, but the steps are straightforward. Prepare your smoker for indirect cooking at 275°F, and use apple wood or another fruitwood for a mild smoke. While the smoker comes to temperature, assemble the roulade:
- Make the stuffing. In a skillet, brown ½ pound sage pork sausage over medium heat. Add ¼ cup diced yellow onion and ¼ cup sliced celery; cook 2–3 minutes. Stir in minced garlic until fragrant, then add ¼ cup dried cherries, 1½ cups bread cubes, 1 cup chicken or turkey stock, and a pinch of salt and pepper. Toss gently and set aside.
- Prep the turkey breast. Butterfly a 2–3 pound boneless, skinless turkey breast (cut nearly through and open it flat). Place between two sheets of parchment and pound to an even thickness.
- Create the bacon weave. On a cutting board make a 5×5 bacon weave using about 1 pound of bacon. Center the flattened turkey breast on the weave.
- Season. Sprinkle the turkey with 1 teaspoon poultry seasoning, plus salt and pepper.
- Assemble the roulade. Spoon the sausage-cherry stuffing down the center of the turkey. Starting at one edge, roll the turkey and bacon weave around the stuffing, overlapping bacon on the bottom and securing the ends. Lightly season the outside of the bacon with a bit more poultry seasoning if desired.
- Smoke. Place the roulade directly on the grill grates in the preheated smoker. Close the lid and smoke at 275°F until the internal temperature reaches 165°F, roughly 1½ hours depending on size.
- Rest and slice. Remove from the smoker and let rest 10–15 minutes. Slice into 1-inch rounds and serve hot.
What to Serve with Bacon Wrapped Turkey Breast?
This roulade works well with classic Thanksgiving-style sides or simple grilled vegetables. Consider roasted or candied sweet potatoes, garlic-parmesan green beans, or a medley of grilled vegetables to complete the plate.
Bacon Wrapped Turkey Roulade
Ingredients (serves 4)
- 1 boneless, skinless turkey breast (2–3 lb)
- 1 lb bacon
- 2 tsp poultry seasoning
- 1 tsp salt
Sausage Cherry Stuffing
- ½ lb sage pork sausage
- ¼ cup yellow onion, diced
- ¼ cup celery, sliced
- 1½ cups breadcrumbs
- 1 cup chicken or turkey stock
- ¼ cup dried cherries
- Pinch of salt and pepper
Instructions
- Set your smoker for indirect cooking at 275°F with apple wood or another mild fruitwood.
- In a skillet, brown the sausage 3–4 minutes. Add onion and celery and cook 2–3 minutes. Add garlic and cook until fragrant. Stir in dried cherries, bread cubes, stock, and a pinch of salt and pepper. Remove from heat and set aside.
- Butterfly the turkey breast and place it between parchment sheets. Pound to an even thickness.
- Lay a 5×5 bacon weave on a cutting board and center the flattened turkey on top. Season the turkey with salt, pepper and 1 teaspoon poultry seasoning. Spoon stuffing down the center.
- Roll the turkey and bacon over the stuffing, tucking and overlapping the bacon underneath and at the ends. Lightly season the outside of the bacon with poultry seasoning.
- Place the roulade on the smoker grates and smoke at 275°F until the internal temperature reads 165°F, about 1½ hours.
- Remove, rest 10–15 minutes, then slice into 1-inch rounds and serve.
Nutrition (approximate per serving)
Calories: 756 kcal | Carbohydrates: 21 g | Protein: 27 g | Fat: 62 g | Sodium: 1893 mg
