Bacon Wrapped Turkey Breast Stuffed with Pear Hash

by Erin

You may never want to cook a whole turkey for Thanksgiving again after trying this turkey breast. Stuffed with pear harsh and wrapped in bacon, what more could you want?

Bacon Wrapped Turkey Breast Stuffed with Pear Hash 3

When I first heard that the rule of thumb for buying turkey was 1 pound per person, I was beside myself. I know it’s Thanksgiving but come on people there are sides! And then I stepped back for a moment and realized that after you subtract out all the gizzards and bones it’s not actually 1 pound per person. So yes, the number of people in my dinner party always equals the size turkey I buy.

But what if you are cooking a portion of the turkey? Maybe air fryer turkey thighs are more your thing. If you use boneless, skinless breasts it’s more like 1/2 pound per person since there isn’t any wasted weight. Granted, it’s always nice to have a little extra for leftovers so use that information as you see fit.

Bacon Wrapped Turkey Breast Stuffed with Pear Hash

The reason I am having this little educational moment is because I am sharing the best stinking turkey breast I have ever had with you today. The first time I had it was actually during my adventures with the Ohio Poultry Association. When I asked if we could have the recipe I was actually surprised when they said yes! From that day I knew what I was serving at Friendsgiving.

This perfectly brined and juicy turkey breast would probably be wonderful on it’s own but why stop there? Especially when you can also have it stuffed with a fresh pear hash and wrapped in bacon, sealing in all those flavors. And oh man did my friends go crazy. It even looks pretty with it’s fun little spiraled center.

Bacon Wrapped Turkey Breast Stuffed with Pear Hash 2

To make things even better, this recipe won’t take up nearly as much room in your oven, allowing you to bake everything else you want in there for Thanksgiving. And you can prep everything the day before!

Oh and one more thing, it takes less than 1.5 hours to cook! About 20 minutes of searing (5 minutes per side) and 45-60 minutes in the oven. Basically, you need to rethink your Thanksgiving turkey this year if you already had something else planned because I can hear your mind blowing from here. Sorry-not sorry.

Friendsgiving 2015

Still want to make a whole turkey but are dreading the lengthy cook time? You need to try spatchcocking. Whole 12-14 pound turkeys in about 90 minutes! Find out how HERE.

One year ago: Caramel Apple Pecan Cheesecake

Two years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Four years ago: Baked Apple Cider Doughnut Minis

Five years ago: Asian BBQ Chicken


Serves 8



6 cups of water

1/2 cup salt

1/2 cup sugar

5 sprigs fresh thyme

8 leaves fresh sage

1/2 tsp red chili flakes

Four 1 lb. boneless, skinless turkey breasts


2 Tbsp unsalted butter

1 large shallot, minced

1 Tbsp chopped fresh sage

1 tsp chopped fresh thyme

1/2 tsp red chili flakes

Salt, to taste

1 Bosc pear, peeled and cubed

1 cup unseasoned bread crumbs

1/2 cup chicken stock

2 Tbsp ground walnuts


Salt and pepper, to taste

8 strips thick cut bacon

2 Tbsp vegetable oil (I used Healthy Harvest gourmet cooking oil)


  1. In a large container bowl, combine all ingredients for the brine and stir until salt and sugar are dissolved. Place turkey breasts into the brine and make sure they are completely covered. Refrigerate 1 hour or overnight.
  2. In a large skillet over medium heat, melt the butter. Add the shallots, sage, thyme, chili flakes and a pinch of salt and saute for 5 minutes. Turn the heat up to high and pears. Cook for 2 minutes or until brown. Transfer the pear mixture to a bowl and add bread crumbs, chicken stock, and walnuts. Set aside to cool.
  3. Remove turkey breasts from brine and pat dry. Butterfly breasts and season with salt and pepper. Lay down a piece of plastic wrap and on top lay out 2 pieces of bacon horizontally and place one butterflied breast on top of the bacon, cut side up. Spread 1/2 of the pear mixture on the breast and roll together with the bacon wrapped around the entire turkey breast. Tie breasts together with 2 pieces of butchers twine. Roll together tightly with plastic wrap and repeat process with remaining turkey breasts. Let rest in the refrigerator at least 1 hour over overnight.
  4. Preheat oven to 375 degrees F. Remove stuffed breasts from the refrigerator and remove plastic wrap a half hour before searing.
  5. In a large skillet over medium-high heat, and 1 tablespoon oil in skillet and sear breasts on all sides until bacon is slightly crisp and turkey is lightly browned.
  6. Grease baking sheet with remaining tablespoon of oil and add breasts, seam side down. Bake 45-60 minutes or until internal temp reaches 160 degrees F.
  7. Remove from oven and let rest 15 minutes before slicing.

Source: Adapted slightly from Sidecar Catering.

Bacon Wrapped Turkey Breast Stuffed with Pear Hash 1

You may have noticed the call out to the particular type of oil I used. That’s because I am also doing a giveaway of said oil! Healthy Harvest is a family-owned business from Colorado that worked with a collection of farmers to produce Non-GMO Project verified soy and sunflower cooking oils. Some fun facts about these oils include high Omega 3’s, low saturation rate for less oily tasting foods, organic options, natural antioxidants and vitamin E, and are traceable to the farm of origin. Sound like something you’d be interested in? Well then you need to enter my giveaway in order to get your hands on a bottle!
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Disclosure: I was provided with cooking oils from Healthy Harvest Productions. All thoughts and opinions are my own.


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Toni November 22, 2015 - 6:06 pm

I make a lot of healthy stir fry dishes. So I’d use this oil to saute chicken and/or tofu before adding the veggies. Sounds yummy!

Tyneisha November 21, 2015 - 11:48 pm

I would like to saute chicken with this type of oil. I love that it gives it a less greasy feel!

Leslie November 18, 2015 - 10:26 pm

I use oil most often when I saute the aromatics for soups.


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