Slow cooked turkey breasts with wine & bacon

Slow cooker turkey breasts with wine & bacon

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(4 ratings)

Prep: 1 hr Cook: 3 hrs - 4 hrs not suitable for freezing

More effort

Serves 8

If you like the idea of Christmas turkey but often find it dry, then you must try this. The tender turkey is wrapped in bacon then braised in a slow cooker

Nutrition and extra info

Nutrition: per serving

  • kcal297
  • fat12g
  • saturates4g
  • carbs7g
  • sugars3g
  • fibre1g
  • protein35g
  • salt1.9g
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  • 2 turkey breast fillets, approx 800-900g each. Or buy 1 small turkey crown, approx 1.9k and remove the breast fillets (your butcher will do this for you if you're unsure how to prepare)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 16 rashers smoked streaky bacon
  • 2 tbsp fresh thyme leaves, plus extra to serve if you like
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, halved and thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bay leaves
  • 15g dried porcini mushrooms
  • 150ml dry white wine
  • 500ml chicken stock (we used a Knorr chicken stock pot)
  • 2 tbsp plain flour


  1. Lay a length of string twice the length of the turkey fillet on a chopping board. Arrange 4 more lengths of string large enough to tie around the width of the fillet at intervals across your first string, winding each one around the main string once so they don't move around too much. Lay 8 rashers of bacon, across the main string and running in the same direction as the 4 strings, overlap the rashers slightly so they don’t pull apart when you wrap the turkey. Scatter with 1 tbsp of the thyme and grind over some black pepper.

  2. Place a turkey fillet on top of the bacon then wrap the bacon around it and tie the strings around the middle and around the length to hold everything in place, it should be snug but not too tight Snip off any excess string with scissors.

  3. Heat the oil in a large frying pan and fry the fillet on all sides until browned then remove from the pan. While browning the first fillet wrap and tie the other one then brown that too. Set aside with the other breast.

  4. Add the onion and carrots to the pan and cook until starting to colour. Tip the vegetables into the slow cooker and add the bay leaves and mushrooms then arrange the turkey fillets on top. Pour the wine and stock into the frying pan, bring to a rapid boil then pour in to the slow cooker, cover and cook on LOW for 3-4 hours until a skewer poked into the centre comes out feeling very hot or a meat thermometer reads 75C.

  5. Lift the turkey breasts onto a plate and cover with foil. Mix the flour with 4 tbsp water to make a smooth liquid. Strain the cooking juices from the slow cooker into a pan, whisk in the flour mixture and keep whisking over the heat while bringing to a simmer to make a thin gravy. Serve with the sliced turkey breasts and traditional vegetables and accompaniments. If taking the turkey to the table on a platter, scatter with a little thyme and grind over some black pepper.

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Comments, questions and tips

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14th Oct, 2019
We loved this meal. I used Italian smoked pancetta (bought in Italy) which gave a lot more flavour than normal bacon and I left the vegetables in the gravy when I served it, why waste them! The gravy needed more flour than stated to make it thicker than stated. We'll definitely have this again and scored it 8.5/10
7th Nov, 2017
Easy enough to make, but not very exciting. Don't think I would make it again.
5th Nov, 2017
I'm going to try this for an early Christmas dinner with my parents who are off to Australia for 3 months in a couple of weeks. Looks good.....but just as an observation, those roast potatoes look awful.
31st Dec, 2016
Thought I would make this for Christmas dinner, tomorrow, unfortunately my 2 turkey breasts would not fit in my slow cooker so I decided to cook one today and one tomorrow. Firstly I live in Greece and our bacon is very thin and it would not stay on the turkey but I persevered and sealed it the best I could, checked after 3 hours and decided to cook for a further 30 mins. Mmmm it was moist and flavoursome, I have made the gravy, but it was not quite thick enough for us so added another tbs of flour, the flavour was quite smokey, due to the bacon, I think. I am going to cook the other breast tomorrow but without the bacon. Will let you know the results. Merry Christmas X
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