Poultry

Bacon Wrapped Turkey Breast

Prep Time: 10 min

Cook Time: 2 hrs

Difficulty: Intermediate

Add a little extra flavor to your Turkey breast by wrapping it in perfectly crisp bacon, a little recteq smoke, and some of our favorite house Rubs!

Step 1: Burning the Mesquite pellets, preheat recteq to 325ºF. Lay 8 pieces of bacon side by side closely together on a piece of recteq butcher paper, without overlapping and without gaps.
Step 2: The width of the bacon columns should be the same size as the length of a bacon slice. Fold down every other piece of bacon about two inches.
Step 3: Place a strip of bacon across the base to create the top row, lining up the top edge with the tops of the unflipped strips. Once the top row is in place, unfold the flipped strips back to their original spot.
Step 4: Place bacon weave in freezer. Remove skin from turkey breast. Rub breast down with a little olive oil and season evenly with Rossarooski’s Honey Rib Rub and Colden’s Freakin' Greek Rub.
Step 5: Remove bacon from freezer and lay evenly on top of breast. Secure firmly with toothpicks or skewers. Season bacon with Rossarooski's Honey Rib Rub.
Step 6: Place in recteq and smoke until breast reaches an internal temperature of 160ºF. Remove and let rest 15-20 minutes before carving. Enjoy with our cranberry glaze.

Step 1: Burning the Mesquite pellets, preheat recteq to 325ºF. Lay 8 pieces of bacon side by side closely together on a piece of recteq butcher paper, without overlapping and without gaps.
Step 2: The width of the bacon columns should be the same size as the length of a bacon slice. Fold down every other piece of bacon about two inches.
Step 3: Place a strip of bacon across the base to create the top row, lining up the top edge with the tops of the unflipped strips. Once the top row is in place, unfold the flipped strips back to their original spot.
Step 4: Place bacon weave in freezer. Remove skin from turkey breast. Rub breast down with a little olive oil and season evenly with Rossarooski’s Honey Rib Rub and Colden’s Freakin' Greek Rub.
Step 5: Remove bacon from freezer and lay evenly on top of breast. Secure firmly with toothpicks or skewers. Season bacon with Rossarooski's Honey Rib Rub.
Step 6: Place in recteq and smoke until breast reaches an internal temperature of 160ºF. Remove and let rest 15-20 minutes before carving. Enjoy with our cranberry glaze.

Check out our Cranberry Glaze to finish this off and serve with a batch of Cranberry Citrus Relish and Savory Sage Stuffing.