Smoky Bacon Wrapped Turkey Breast with Perfectly Herb-alicious Gravy | The "How To Gal" ✌ | Skillshare

Smoky Bacon Wrapped Turkey Breast with Perfectly Herb-alicious Gravy

The "How To Gal" ✌, ⋆ Marketing ⋆ Cooking ⋆ Success ✌

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6 Lessons (18m)
    • 1. A Very Special Turkey...

      1:00
    • 2. Smoky Bacon Wrapped Turkey Breast Ingredients

      0:47
    • 3. Making the Rub

      1:22
    • 4. Prepping the Turkey

      3:45
    • 5. Wrapping the Turkey

      6:55
    • 6. Making the Perfectly Herbed Gravy

      4:16

About This Class

Who says turkey is just for the holidays? This succulent, juicy, flavor-filled turkey breast makes for a wonderful meal any time of the year!

The boneless, skinless turkey breast is rubbed down with a fragrant smoke and herb-infused oil. It is then covered in bacon, which is basket-weaved all around it. The result is a tender flavor explosion!

And we can't forget the gravy, of course!

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Transcripts

1. A Very Special Turkey...: Turkey is a holiday mainstay, but you can make a wonderful turkey dinner to surprise your family with any night of the year in this course, I'm gonna teach you an amazing herb rub that we first put on the turkey. And then we wrap it gorgeous, thick cut bacon. This dinner is simply amazing, and you will never look a turkey the same way again. It's perfect for any special dinner throughout the year and, of course, way Follow it up with an amazing herb gravy. So if you're ready to kick your turkey dinners up a notch and give your family a wonderful dinner experience, go ahead and click that enroll button and I will see you on the inside. 2. Smoky Bacon Wrapped Turkey Breast Ingredients: okay. For the smoky bacon wrapped turkey breast, you're gonna need 1/4 cup of olive oil, a teaspoon of dried sage, one teaspoon of dried rosemary, one teaspoon of dried thyme, half a teaspoon of dried basil, half a teaspoon of garlic powder, half a teaspoon of onion powder, 1/4 teaspoon of oregano that's optional, one tablespoon of lemon juice and one teaspoon of liquid smoke. And, of course, you're going to need your £3 boneless, skinless turkey breast and about 10 to 14 slices of bacon. I use hickory or applewood smoked, but it be good with whatever you choose, and that's it I'll see in the next video. 3. Making the Rub: Okay, now that we have our quarter cup of olive oil, we're gonna put our herbs into it and mix it all up. I'm using dried herbs, but if you're using fresh herbs, use three more times the dried herbs that you would of fresh herbs. So I'm using a teaspoon of dried. You'd use a tablespoon of fresh. There's a teaspoon of sage, one of rosemary time pepper, half a teaspoon of basil, half a teaspoon of garlic powder, half a teaspoon of onion powder, 1/4 teaspoon oregano, one tablespoon of lemon juice and one teaspoon of liquid smoke to give it that wonderful, smoky flavor. Now all you have to dio is get yourself a fork or a whisk and whip it all together. Make sure those flavors get wonderfully melted together, and that's it. In the next video, we're gonna rub it on the turkey, and I'll show you how to prepare it to be wrapped in bacon 4. Prepping the Turkey: okay. Lightly grease a shallow pan and place your turkey breast in it most of time. It's a £3 turkey breast, and that's what I'm using. We're gonna take that wonderful mix. We just made poor little, about half of it over the side with the skin. We're gonna rub that all in. Really good. Now, if you are wrapping your turkey breast in bacon, you can go ahead and take this netting off. Alternatively, it's a lot easier to wrap it if you leave it on. Okay, then when we turn it over, we pour the rest of our wonderful sauce Herb herb smell so good. Just poured over the top and we're going to rub that in. Okay, there we go. Now, since I'm going to show you how to do the lattice we've for the bacon, I am going to go ahead and remove the netting. So when you remove this, you kind of just pull it apart like this and get it down the sides. You can also use a knife if you want, but I find this is pretty easy to you. Just gonna work it off and flip it out. You might find the Tenderloin is not attached. That's okay. We're gonna wrap it up in the bay came and it's gonna look all nice and pretty, so don't worry about that. We can piece this back together, squeeze any other remaining juice out. Good thing about doing this. Even though it falls apart, you can get all this herb rub and all the pieces of this turkey, so it's gonna be all over the inside, too. And your mouth will, Thank you later. So I'm just gonna stop up all this rub, get into every little nook and cranny. There's a messy job, but tastes so good when it's done. Now, I didn't mention with the herb rem. You can also add 1 to 2 tablespoons of fine ground sea salt or up to a tablespoon of table salt to your rub, if you like things a little extra salty if you're using bacon, keep in mind that that is going to add sodium content to your turkey. So if you don't like a lot of salt flavor, you might not want to do that. That's why I didn't include it. But I figured I mention it for people like me who might like a little extra saltiness. Okay, there we go. We've got that beautiful rub all in that turkey. And in the next video, I'm going to show you how to do the bacon. 5. Wrapping the Turkey: Okay, Now that we have our turkey breast roads with our herb rub, we're going to take some bacon. And here I have some Smithfield bacon. This is thick cut, and it's naturally hickory smoked, which gives it a little more that smoky flavor. So I'm just gonna take out 10 pieces of bacon because that's usually what it takes. It might take one or two more. Might take one or two less, but I like to generalise a 10. Okay, I'm just gonna lay my bacon to the side right there, and we're going to start doing or latticework now, since we took the netting off, this is falling apart a little bit, but that's okay. We're gonna wrap it up really nice. It's gonna look gorgeous when we're done. Whenever you're cooking a boneless turkey breast like this, we want to make sure that you get some herbs up under the skin. You also always want to cook it skin side up. So we're gonna wrap this with the skin side up. I wanna took the tenders in there. All right, Now it's looking like a pretty good turkey breast. Now, what we're gonna dio is we're going to lay three pieces. Link lies. If your turkey breast is a little wider, you can always add one more. And you kind of wanna took some under. Like so. All right, so now we have our three strips of bacon like that. Now, what we're gonna dio is we've are other strips through this. So this horn or in a tuck under here, this one's going to go over than under and over. I took it in. The next one is going to go under over under again. Just flatten it out a little bit, make it nice and pretty, and we're gonna take that in. And we just keep doing this until it is all nice and we've and done just a hint that colder your bacon is when you do this, the easier it is to work with. He let it set out like mine. Set out for a couple minutes before I started the video. So it's really greasy. So you want to do this as soon as you take the bacon out? The refrigerator is close. Too. Soon as you take it out as possible. - I'm supposed to go over. Sure. You think several cook Okay. Once you have that done, you can just straighten out your bacon a little bit. So it's nice and pretty like you want it. Okay. I like to finish this off with some nice cracked black pepper corn on top. Jesus, as much or as little as you like. Depends on your taste. And there we go. Now we're ready to pop it in the oven. Look at that beautiful bacon wrapped turkey breast. This is going to be amazing. And depending on your oven and the size Turk, you have in an hour two, we're gonna have the most delicious turkey that you can imagine. 6. Making the Perfectly Herbed Gravy: oh, - way through.