Don’t want to roast a whole bird? Try my bacon wrapped turkey breast with chorizo, cranberries, and little potatoes!
I’m really not a fan of turkey leftovers. It’s been another year without roasting a whole turkey, and guess what? I still don’t miss it. As I’m Canadian, I had my Thanksgiving back in October.
I skipped the turkey, and I survived. As most of my readers are American, however, I wanted to do something turkey-like for American Thanksgiving. 🙂
I’ve been seeing a lot of smaller batch Thanksgiving and “Friendsgiving” feasts lately, so that inspired me to make something more manageable. This dish has barely any prep time, and you’ve got your meat and potatoes right there, in one pan. Yeah, a one pan Thanksgiving meal is possible. I would still serve it with a salad or something, but you can still do Thanksgiving without killing yourself in the kitchen.
Oh and the bacon. It keeps the turkey moist, and what can I say? Bacon is glorious. The chorizo sausage adds another layer of deliciousness to all this. And those potatoes just melt in your mouth by the time they’re done cooking.
As far as cooking time goes, my turkey breast was just over 1.5 pounds, so adjust accordingly. I think I used about 10 slices of bacon, but who’s counting? Just make sure the turkey breast is covered, and secure the bacon with toothpicks (I put all the toothpicks on the bottom). I suggest removing the toothpicks prior to cutting it and serving.
The cream doesn’t make a ton of sauce, but it’s so rich that I didn’t feel the need to make this dish really saucy. If you’re concerned, add another half cup. It’s all good.
So, if you’re interested in a yummy one pan Thanksgiving turkey dinner, you’re in luck.
If your family fights over who gets the white meat, this dish eliminates that. If you’re a bacon lover, you’re in luck. 😉
Do you guys do much for Thanksgiving? Is it a big celebration in your house or do you go the Friendsgiving route? Ignore the holiday entirely?
Last year I made turkey tacos for Thanksgiving. I’ve come a long way. 😛
Still have some pesky Thanksgiving turkey leftovers? Stuff your turkey in this delicious sandwich.
Want to make this bacon wrapped turkey breast with chorizo, cranberries, and little potatoes? It’s easy.
Bacon Wrapped Turkey Breast with Chorizo, Cranberries, and Little Potatoes
Don't want to roast a whole bird? Try my bacon wrapped turkey breast with chorizo, cranberries, and little potatoes!
Ingredients
- 1 boneless skinless turkey breast
- 10 slices of bacon (or enough to wrap it)
- Pepper to taste
- Garlic powder to taste
- 1.5 pounds little potatoes halved
- 5 ounces chorizo sausage diced
- 1/2 cup fresh cranberries
- Italian seasoning to taste
- 5 sprigs fresh thyme
- 1/2 cup heavy/whipping cream
Instructions
- Preheat oven to 375F and move rack to the middle position.
- Season your turkey breast lightly with pepper and garlic powder. Wrap the turkey breast with bacon, and secure it with toothpicks (I put all the toothpicks on the bottom). Place it in the middle of a large roasting pan.
- Surround the turkey breast with the little potatoes, chorizo, and cranberries. Sprinkle everything with a bit of Italian seasoning and thyme leaves. Feel free to throw in a couple extra whole sprigs of thyme if you wish.
- Place the roasting pan in the oven (uncovered) and roast for 30 minutes. Take the pan out of the oven and stir the potatoes around (don't touch the turkey). Return to oven for another 30 minutes or until it's cooked through (a meat thermometer should read 165F when inserted into the thickest part).
- Increase heat to 400F and take the pan out of the oven. Pour the cream over the potatoes (not the turkey), and stir them. Roast for an additional 10 minutes to crisp up the bacon even more and for the sauce to thicken.
- Remove the toothpicks and slice the turkey breast. Serve with the potatoes and additional side dishes if desired.
Recipe Notes
- Serves 4 if you don't serve it with any other side dishes.
- I don't add any extra salt to this dish as the bacon and chorizo are salty enough.
Vivian | stayaliveandcooking says
Such a smart idea! No waste, less stress. And it looks totally delicious! We don’t really celebrate thanksgiving at all here in the Netherlands, but I am sure going to remember this recipe for christmas or any other special occasion 🙂
Natasha says
Thanks, Vivian!! Yes, this would definitely work for Christmas or another special meal, for sure. 🙂 Let me know if you do make it!
Dawn @ Girl Heart Food says
It’s so nice to have our Thanksgiving in Canada in October so there’s a decent amount of time between then and Christmas, isn’t it? Unlike you, I LOVE turkey leftovers! Love it! But, sometimes i just don’t want to be messing around cooking a whole turkey…matter of fact, I cooked a turkey breast this weekend. This recipe would have been perfect too. Bacon wrapped, chorizo, cranberries and cream? There’s no way this is not tasting AWESOME!! So perfect for Christmas too 🙂
Natasha says
Agreed – having that month in between is nice! You know what’s ironic? I’m eating this for leftovers now haha. You can’t win ’em all. Had I served it for more than two people last night, there wouldn’t be any. 😛
Meghan | Fox and Briar says
I love this for a small Thanksgiving! And that bacon is brilliant, I bet it all tastes amazing!
Natasha says
Thanks, Meghan! Agreed, this would definitely work for a small gathering 🙂 And yeah, bacon makes most things better haha.
Michelle says
I made a mistake and bought a turkey breast with bones! It is thawed.do you think I can still do this recipe? Help!
Natasha says
Hi Michelle, yes, it should still work. You may need to cook it a little extra (use a meat thermometer to ensure it’s 165F in the thickest part). Hope you enjoy it. 🙂
Michelle says
Thank you plan to roast the turkey for awhile before putting the bacon on cause I think I have to cook it for 3 hours! Plan to put the bacon and potatoes on for the last hour or so? Agree?
Natasha says
How big is your turkey breast? I’m wondering if you should maybe wrap it with bacon to begin with, but cover the turkey with a foil tent for the first hour or so (it’ll keep the moisture in). Then you could remove the tent, add the potatoes, and it’ll crisp up in the last hour. To cook an ~14 lb. whole turkey, it takes like 3 1/2 hours, so I wonder if 3 hours for your turkey breast may be a bit excessive.
Michelle says
It’s 7.43 lbs. so I think I will put the bacon on and tent it. That sounds better. Sounds like I am way off on the time. It is a breath with ribs only.
Natasha says
Ok, I think we have a plan haha. Let me know how it goes! You can always cook it for a bit longer if the meat isn’t done.
Jeremy says
Is the chorizo in this recipe uncooked chorizo or is it the type that’s already cooked/cured?
Natasha says
Hi Jeremy, I used the type that was already cooked/cured, but since this cooks for a while, it would definitely be fine to use uncooked chorizo in here.
Pepper says
This looks outrageously good! I do have a few more mouths to feed and I love T-day leftovers, so I’m wondering if a whole breast might work. With the bone and extra bacon-veggies, any ideas about how to adjust the cooking time? Might it be better to just use 2 boneless skinless breasts instead of a whole breast?
Natasha says
Hi Pepper! Thank you. Yes, I think doing 2 b/s breasts would be easiest if you’re planning on following the recipe. I really wouldn’t want to speculate on how to alter the recipe and ruin your thanksgiving haha.
Tinetta says
We had this for Thanskgiving this year! So delicious!! My husband and son enjoyed it but found the cranberry taste to be too alerting/tart. Any recommendations for a substitute?
Natasha says
I am so happy you liked it. Hmmm re: the cranberries, maybe you could halve the amount or omit them altogether?