Smoked Bacon Wrapped Turkey Breasts
I wanted to try smoked turkey but didnt want to commit to a full bird
I wanted to try smoked turkey but didnt want to commit to a full bird
- Carbohydrate 68.2086666666667 g
- Cholesterol 0 mg
- Fat 0.194133333333333 g
- Fiber 0.149333335558573 g
- Protein 0.5824 g
- Saturated Fat 0.0149333333333333 g
- Serving Size 1 1 Serving (199g)
- Sodium 2.98666666666667 mg
- Sugar 68.0593333311081 g
- Trans Fat 0.04032 g
- Calories 262 calories
Step-by-step
- Place the breasts in the brine, ensuring that they are covered completly, add water if more liquid is required.
- You will have to add a heavy plate on top of them to keep them submersed in the brine.
- Cover and refrigerate (over night)
- Take out of the Brine, rinse thoroughly and pat dry.
- Wrap bacon around the breasts (be decorative if you would like)
- I use a digital thermometer to make sure the meat cooks to 160F
- I also have an electric smoker, which makes it easy to keep consistant temperatures.
- Smoker needs to be at 225 F
- Applewood, Cherrywood are good to use!
- To keep the turkey moist I also use the Brine in the drip pan (why waste it)
- It will take approx 2.5 hours to cook to 160F
- Take out of smoker, wrap in foil and let stand atleast 30 minutes.
- This looks wonderful can be cut at the table OR beforehand.. amazingly moist!
When processing a whole bird is impractical for a smaller gathering, isolating lean white meat offers a streamlined path to barbecue success without sacrificing output. Boneless turkey breast dries out quickly in a smoking chamber if processed raw, which makes a preliminary saline immersion non-negotiable. Submerging the meat in a solution of kosher salt and sugar alters muscle proteins so they trap moisture during thermal conversion. Rinsing the meat thoroughly after this soak removes surface salt crystals that would otherwise form an overly saline crust during smoking. Patting the exterior completely dry before wrapping ensures the bacon adheres properly rather than slipping off during rendering.
The Science of Brines and Barrier Fat
Using fruitwood varieties like apple or cherry delivers a mild, sweet smoke that penetrates poultry without overpowering its delicate natural proteins. Fresh aromatics such as rosemary and thyme infuse the liquid brine, imparting subtle herbal notes deep into the muscular tissue that surface seasoning alone cannot achieve. Wrapping the exterior in cured pork belly provides an essential basting mechanism as the ambient heat rises. Fat renders slowly from the pork strips over the two-and-a-half-hour cooking window, constantly lubricating the lean poultry underneath while adding savory depth. Maintaining the smoking chamber at a steady 225 degrees Fahrenheit prevents the bacon from scorching before the interior reaches structural doneness.
Thermal Control and Rest Mechanics
Inserting a digital probe into the thickest portion of the meat eliminates guesswork regarding internal development. Pull the poultry from the heat source precisely when internal registers hit 160 degrees Fahrenheit to account for residual thermal carryover. Transferring the finished roast into a tight aluminum foil enclosure during the resting phase allows internal juices to redistribute evenly throughout the fibers. Retaining the spent brine liquid inside the smoker drip pan generates aromatic steam that further guards against desiccation. Allowing the carved slices to rest undisturbed for at least thirty minutes prevents premature moisture loss on the cutting board.
