It's that time of year where everyone starts looking for new turkey recipes for the holidays and this week, I want to share with you my recipe for Bacon Wrapped Turkey Breast.
Bacon Wrapped Turkey Breast
Boneless Turkey breast wrapped in thick sliced bacon and injected with a mixture of ingredients from chicken broth to Killer Hogs The AP Seasoning.
4lb Boneless Turkey Breast (skin on)
1 ½ lbs Thick Sliced Bacon
14oz Chicken Broth
4 Tablespoons Butter melted
2 Tablespoons Hot Sauce
2 teaspoons Killer Hogs The AP Seasoning
1 can Chicken Broth
4 tablespoons Melted Butter
2 tablespoons Hot Sauce
1/2 teaspoon of Killer Hogs AP Seasoning
Creole Butter Injection
Prepare Big Green Egg or other charcoal smoker for indirect cooking at 300 degrees and add pecan wood chunks to the fire for smoke flavor.
If necessary, thaw the turkey breast in refrigerator for 24 hours. Remove the turkey breast from the packaging. If present, remove the netting around the turkey breast.
Combine chicken brother, hot sauce, melted butter, and 1/2 teaspoon of Killer Hogs The AP Seasoning
Inject each half of turkey breast with injection mixture. Season the outer skin with Killer Hogs The AP Seasoning.
Arrange bacon slices on a sheet of parchment paper in a weave pattern.
Place the bacon weave over the turkey breast tucking the edges underneath the breast.
Smoke the turkey breast on the wire rack for 1 ½ hours or until internal temperature reaches 165 degrees. As the bacon beings to brown, tent the breast with aluminum foil to keep it from turning dark.
Rest the turkey breast for 10 minutes on cutting board and slice into desired thickness.