First you brine the turkey breasts for several hours and then rest at room temperature for a couple more, so obviously this is a "start in the morning" recipe. Using parchment paper per the directions will make wrapping it up a breeze and getting the bacon seems positioned underneath will keep it together. Add the coating of Dijon mustard, mayo, honey and thyme and you have a feast worthy of giving thanks!
https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-bacon-wrapped-honey-dijon-turkey-breast-5607366
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