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Bacon Wrapped Turkey Roast

  • Author: Cristina Curp
  • Prep Time: 4 hours
  • Cook Time: 1 hour
  • Total Time: 5 hours
  • Yield: 6 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: American


Bacon wrapped turkey breast – family favorite!



  • 1 Turkey Breast, aprx 4lbs (boneless or bone-in)
  • 1 pack pastured bacon, thick cut
  • 1 tbsp Tin Star Foods Ghee or Coconut oil
  • 1 tbsp Primal Palate AIP Breakfast Blend
  • 1/2 tsp Pink Himalayan Salt
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp fish sauce
  • 6 mini apples (whole) or 3 gala apples (halved)


  1. Remove the skin from your turkey breast. This step is optional, but since the turkey is wrapped in bacon the skin doesn’t crisp under it and I don’t like soggy turkey skin.
  2. Rub the turkey breast down with the seasoning blend and salt.
  3. Rub in the ghee, the vinegar and fish sauce.
  4. Cover, and set in the fridge. After two hours, flip the turkey breast over, and set back in the fridge for another two hours.
  5. Set your turkey out so it’s not super cold while the oven pre-heats.
  6. Pre-heat the oven to 425F.
  7. Set your turkey in a oven safe pan or cast iron pan, breast side up.
  8. Arrange bacon slices over the breast, wrap them tightly and so they almost overlap.
  9. Wrap two or three under the bottom and around the front.
  10. Place the apples all around the base of the turkey.
  11. Pour the remaining marinade that is left in the bowl all over the turkey and apples.
  12. Set in the oven, roast at 425F convection for 20 minutes.
  13. Then lower the heat to 300F and roast for another 25 minutes or until the turkey is cooked.
  14. Let is rest for 5-10 minutes after removing from the oven before carving.

Recipe Notes:

  • Cooking time (and serving size) will vary depending on the size of the breast, a five pound breast may take up to 60 minutes total cooking time. If you are unsure of the size of your breast or cooking time, use a thermometer, and insert it into the thickest part of the breast all the way to the bone to check the temperature.


  • Serving Size: 1/6 of recipe
  • Calories: 420
  • Fat: 14g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 61g