Sunny cooks a crowd-pleasing Bacon-Wrapped Turkey Breast that is both simple and delicious!#SunnyAnderson #TheKitchen #FoodNetwork #BaconWrapped #HoneyDijon #TurkeyBreastWatch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!Get the recipe https://foodtv.com/45yE2K5Subscribe to Food Network http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Sunny's Bacon-Wrapped Honey Dijon Turkey BreastRECIPE COURTESY OF SUNNY ANDERSONLevel: EasyTotal: 11 hr 50 min (includes brining and resting time)Active: 35 minYield: 4 to 6 servingsIngredientsBrine:1/4 cup kosher salt2 tablespoons sugar 2 boneless turkey breasts Coating:1/4 cup grainy Dijon mustard2 tablespoons mayonnaise 1 tablespoon honey 1 teaspoon chopped fresh thyme 12 slices bacon Freshly ground black pepper DirectionsFor the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.Preheat the oven to 400 degrees F.Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Sunny Anderson's Bacon-Wrapped Honey Dijon Turkey Breast | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=we25ZCr8JPs
