Bacon Wrapped Turkey Breast
Ingredients
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4lb Boneless Turkey Breast (skin on)
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1 ½ lbs Thick Sliced Bacon
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14oz Chicken Broth
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4 Tablespoons Butter melted
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2 Tablespoons Hot Sauce
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2 teaspoons Rub
Instructions
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Prepare Big Green Egg or other charcoal smoker for indirect cooking at 300⁰, add pecan wood chunks to the fire for smoke flavor.
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If necessary, thaw turkey breast in refrigerator for 24 hours. Remove Turkey breast from packaging. If present, remove netting from around the breast
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Combine Chicken Broth, Hot Sauce, melted butter, and ½ teaspoon of Rub
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Inject each half of Turkey breast with injection mixture. Season the outer skin with Rub.
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Arrange bacon slices on a sheet of parchment paper in a weave pattern.
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Place the Turkey breast on a wire rack
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Place the bacon weave over the turkey breast tucking the edges underneath the breast.
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Smoke the Turkey breast on the wire rack for 1 ½ hours or until internal temperature reaches 165⁰. As the bacon begins to brown tent the breast with aluminum foil to keep it from turning dark.
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Rest the Turkey Breast for 10 minutes on cutting board and slice into desired thickness.