Bacon-wrapped turkey breast with honey mustard

Ingredients:

Brine

• 1/4 cup coarse salt
• 2 tablespoons of sugar
• 2 boneless turkey breasts

Honey mustard

• 1/4 cup grainy Dijon mustard
• 2 tablespoons mayonnaise
• 1 tbsp. honey
• 1 teaspoon chopped fresh thyme
• 12 strips of bacon

Preparation:

1. Brine:
   
   In a medium bowl, combine the salt, sugar, and 1 cup of warm water. Stir until the salt and sugar dissolve. Add the turkey, then transfer everything to a zip-lock plastic bag and refrigerate for 8 hours or overnight.
2. Place the mustard, mayonnaise, honey, and thyme in a small bowl. Stir to combine. Remove the turkey from the brine, pat dry, and let sit at room temperature for 2 hours.
3. Preheat oven to 200°C.
4. Spread half the sauce on the top of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, slightly overlapping, on a sheet of parchment paper or plastic wrap.
5. Place the turkey breast, sauce side down, perpendicular to the center of the strips. Coat the back of the turkey with sauce. Using plastic wrap or parchment paper, lift the bacon off the breast and fold it over, overlapping the ends of the bacon. Flip the breast over and remove the plastic wrap, then place it seam side down on a baking sheet set on a rack. Season generously with black pepper. Repeat with the remaining bacon and turkey breast.
6. Roast the turkey until a meat thermometer reads approximately 160°F (71°C), about 1 hour. Remove the turkey from the oven and cover loosely with foil. Let rest for 10-15 minutes, then slice into 1/8-inch-thick slices.