Bacon and Turkey are a match made in heaven! Aside from the flavor combo that is a force to be reckoned with, the bacon is awesome for keeping that Turkey moist in the smoker. So, when i was at thew store thinking about what to buy, when I saw Turkey Breast and Bacon on sale, it was a no brainer.
First step was to get that smoker up to temp. I like doing my Turkey breasts around 250 degrees. Apple Chips were the wood of choice for this project and I decided I wanted to try something new. I have had these terrible beers sitting around since Christmas and I was about to dump them out but then decided to soak my wood chips in it. The taste of the beer was not great, but the smell of of the soaked chips slowly burning was awesome! So now I may have to experiment some more with other beers. The terrible beer used was a Gingerbread Stout.
While the Smoker was getting up to temp, I like to go inside and weave my bacon. If you don’t do bacon weaves, look into it! A neat looking way to wrap whatever you are grilling or smoking it also holds together quite well.
Once the weave is complete,
set the Turkey Breast in the center and fold the bacon around the cut of meat. Once it is wrapped, go ahead and insert your meat temp probe and throw it into the Smoker for about 3 hours or until the internal temp hits roughly 165 degrees.
Once it reaches that point, go ahead and pull it out. I like to loosely tent it with tinfoil for about 15 minutes before I thinly slice it.