Bacon Wrapped Turkey Breast Tenderloin Recipe Low Sodium

This Bacon Wrapped Turkey Breast Tenderloin recipe with only 6 ingredients is out of this world. The best of everything, including low sodium. You can eat these for snacks or for meals. I love the portion size, it's a just right size and if you are on dialysis you can eat two instead of one.

This recipe serves 4 people but you can easily make more. It's simple and easy to bake, I just recommend adding a sheet of foil to the baking sheet so clean up is easy. But you can also make these ahead, freeze them, and then bake them when ready. Take them with you to potlucks and watch everyone devour them. Yummy.

This was inspired by my desire to have a smaller snack later in the day to not overdo my dinner. It pairs well with my barley corn salad for a nice, light meal.

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Ingredients For Your Bacon Wrapped Turkey Breast Tenderloin

  • Turkey Breast Tenderloin - Lean and easy to find in the store, perfect shape to roll up into a yummy treat
  • Reduced Fat Provolone Cheese - Provolone pairs perfectly with turkey and melts into a delicious tasting appetizer
  • Low Sodium Bacon - Offers a healthier alternative for appetizers, making it an excellent substitution for people with CKD
  • Spices such as garlic, pepper and basil round out the delicious light tasting snack for a person with a low sodium diet

See recipe card for quantities.

How To Make Bacon Wrapped Turkey Breast Tenderloins

Walking you step by step through the process of how to make these tasty bits of bacon and turkey with provolone.

  1. Preheat oven to 375'F. Cut open turkey breasts and pound them out to an even ¼ in thickness using a rolling pin.

2. Place turkey breasts on a sheet of heavy duty aluminum foil (each individually so you can roll them up later separately) and divide the seasonings evenly between each piece (pepper, garlic and basil).

3. Distribute the provolone cheese slices evenly between the turkey breasts as well.

4. Roll up the turkey breast tightly to form a log. Wrap a slice of bacon around the rolled up breast, being careful to keep the turkey tightly wrapped.

5. Roll the aluminum foil around the turkey cutlet so it's sealed tight.
Put on a baking sheet and cook in preheated oven at 375'F for 30 minutes.

6. Remove from the oven, and being careful of steam, open the foil and roll the cutlet out onto the baking sheet; discard the foil.
Turn the oven up to 400'F and put a toothpick in each appetizer to keep it together.  Put the exposed bacon wrapped turkey back in the oven for 10 minutes or until the bacon is browned.

Hint: Use another sheet of aluminum foil under the wrapped appetizers to keep the pan juices from burning and making a fun mess to clean up!

Substitutions for Bacon Wrapped Turkey Tenderloins

This recipe is very kidney friendly, and makes a great addition to your meals or snacks. But if you would like to substitute other ingredients, here is what we suggest:

  • Cheeses: Some soft cheeses like ricotta or mozzarella tend to be lower in phosphorus than harder cheeses. However, always check the nutrition labels for the lowest sodium options available.
  • Herbs and Spices: Enhance the dish with a variety of other herbs and spices that are kidney-friendly, such as parsley, thyme, or rosemary, to add depth to the flavor profile without increasing sodium content.
  • Vegetable Additions: Consider adding vegetables like bell peppers or zucchini inside the wrap for added nutrients and fiber. Ensure these vegetables fit within the dietary restrictions for CKD, particularly concerning potassium content.

For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.

Variations on the Turkey Breast Recipe

  1. Herb and Mustard Infusion:
    • Brush the turkey tenderloins lightly with a mixture of Dijon mustard (look for a low-sodium variety) and a bit of olive oil before wrapping them with the low-sodium bacon.
    • Season generously with fresh thyme, rosemary, and black pepper.
    • This version omits the cheese but offers a juicy, flavorful profile with the tanginess of mustard and the aromatic herbs.
  2. Southwest Twist:
    • Mix a seasoning of ground cumin, paprika (smoked or regular, ensuring it's sodium-free), and garlic powder to sprinkle on the turkey before wrapping.
    • Include a slice of avocado and a small amount of low-sodium cheese (like mozzarella) inside the wrap for creaminess. Avocado is high in potassium, so it should be used in moderation depending on the individual's dietary allowances.
    • Serve with a side of homemade salsa made from fresh tomatoes, cilantro, and lime juice, ensuring it fits within the potassium and sodium restrictions of the diet.
  3. Asian Inspired:
    • Marinate the turkey tenderloins in a mixture of low-sodium soy sauce, garlic, ginger, and a touch of sesame oil before wrapping them in bacon. Ensure the marinating time is brief to avoid the turkey absorbing too much sodium.
    • Sprinkle sesame seeds (lightly, as they contain phosphorus) on the bacon before baking for an added texture and flavor.
    • Pair with a side of stir-fried vegetables such as bok choy, bell peppers, and mushrooms, using a very small amount of the marinade as a sauce for flavor.

Each of these variations introduces different flavors and ingredients to suit various taste preferences while keeping the meal kidney-friendly. Always consider the individual's specific dietary restrictions, especially regarding sodium, potassium, and phosphorus intake, and adjust the ingredients accordingly. Consulting with a healthcare professional or dietitian can provide personalized guidance tailored to dietary needs.

Storage For This Appetizer with Bacon and Turkey

Storing bacon-wrapped turkey tenderloins properly is essential to maintain their quality and ensure safety when consuming them later. Here's how you can store them both in the refrigerator and freezer:

Refrigerator Storage:

  1. Cool Down: Allow the cooked bacon-wrapped turkey tenderloins to cool to room temperature before storing. This should take no longer than two hours to minimize the risk of bacterial growth.
  2. Airtight Container: Place the tenderloins in an airtight container. You can also wrap them individually in aluminum foil or plastic wrap, but ensure they are tightly sealed to prevent air exposure, which can lead to dryness and spoilage.
  3. Refrigerate: Store the container in the refrigerator. Cooked turkey tenderloins can be safely stored in the refrigerator for 3 to 4 days.
  4. Labeling: It’s a good practice to label the container with the date of storage. This helps keep track of how long the tenderloins have been stored and ensures they are consumed within a safe timeframe.

Freezer Storage:

  1. Cool Down: Just like for refrigeration, let the tenderloins cool to room temperature.
  2. Wrap Properly: For freezing, it's best to wrap the tenderloins tightly in plastic wrap or aluminum foil, then place them in a heavy-duty freezer bag or an airtight freezer-safe container. Removing as much air as possible from the bag or container will help prevent freezer burn.
  3. Label: Label the freezer bag or container with the date of freezing. Properly stored, bacon-wrapped turkey tenderloins can last for 2 to 6 months in the freezer without significant loss of quality.
  4. Thawing: When ready to eat, thaw the tenderloins in the refrigerator overnight. Avoid thawing at room temperature to reduce the risk of bacterial growth. Once thawed, reheat the tenderloins until they are steaming hot throughout, reaching an internal temperature of 165°F (74°C) to ensure food safety.
  5. Reheating: Reheat them in the oven, on the stove, or in the microwave until they are heated through. If using an oven, cover the tenderloins with foil to prevent them from drying out.

By following these storage tips, you can enjoy your bacon-wrapped turkey tenderloins later while ensuring they remain delicious and safe to eat.

Top tip

You can add a glaze to this recipe (not calculated in the nutritional info below), by combining some honey and Dijon mustard, adding a little vinegar and brushing onto the turkey towards the end of cooking after unwrapping the turkey rolls.

FAQ about Bacon Wrapped Turkey Tenderloin in the Oven

Can I prepare bacon-wrapped turkey tenderloin ahead of time?

Yes, you can prepare bacon-wrapped turkey tenderloins ahead of time. You can wrap the tenderloins with bacon and store them in the refrigerator up to a day before cooking. This can help save time on the day you plan to cook them. Just remember to let them sit at room temperature for about 20-30 minutes before baking to ensure even cooking.

How long should I cook bacon-wrapped turkey tenderloin in the oven?

The cooking time for bacon-wrapped turkey tenderloin in the oven typically ranges from 25 to 35 minutes at 375°F (190°C), depending on the size of the tenderloins and the desired doneness. It's essential to use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C). The bacon should also be crispy and golden brown.

Other Kidney Friendly Recipes

Looking for other recipes like this? Try these:

If you tried this Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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Bacon Wrapped Turkey Breast Appetizer Low Sodium Low Sodium Meals

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Delicious as an appetizer or light entrée for your meal.

  • Author: Mathea Ford, MBA, RDN, LD
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Units Scale

12 oz Turkey Breast Tenderloin
1 tsp Ground Black Pepper
2 tsp Minced Garlic
2 tsp Dried Basil
2 oz Reduced Fat Provolone Cheese
4 slice Low Sodium Bacon, Reduced Sodium

Instructions

Preheat oven to 375'F. Cut open turkey breasts and pound them out to an even ¼ in thickness using a rolling pin. Place turkey breasts on a sheet of heavy duty aluminum foil (each individually so you can roll them up later separately) and divide the seasonings evenly between each piece (pepper, garlic and basil).
Distribute the provolone cheese slices evenly between the turkey breasts as well.
Roll up the turkey breast tightly to form a log. Wrap a slice of bacon around the rolled up breast, being careful to keep the turkey tightly wrapped.
Roll the aluminum foil around the turkey cutlet so it's sealed tight.
Put on a baking sheet and cook in preheated oven at 375'F for 30 minutes.
Remove from the oven, and being careful of steam, open the foil and roll the cutlet out onto the baking sheet; discard the foil.
Turn the oven up to 400'F and put a toothpick in each appetizer to keep it together.  Put the exposed bacon wrapped turkey back in the oven for 10 minutes or until the bacon is browned.

Remove from oven and serve.

Notes

E X C H A N G E S : 0.17 Vegetable, 0.04 Other Carbs
These are a perfect mid day meal or evening snack.  Low sodium and perfect amount of protein in a small bite if you are not very hungry.

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5 Comments

  1. Mathea Ford, MBA, RDN, LD says:

    Easy to make and tasty!






  2. how do you count potassium ? per 100g serving?

    1. Mathea Ford, MBA, RDN, LD says:

      It's per serving, which is one turkey roll

  3. cbethpalermo says:

    I am so appreciative for these yummy recipes. My regular weekly meals and snacks are boring! I can't wait to make the turkey bacon wrap for a small meal or a snack. And I can make this for our women's luncheons!
    cbethpalermo

    1. Mathea Ford, MBA, RDN, LD says:

      Thank you!