Bacon Wrapped Turkey Breast
- 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 Memphis Style Blend
Prepare Bulldog BBQ or other charcoal smoker for indirect cooking at 300⁰, add wood chunks to the fire for smoke flavor.
If necessary, thaw turkey breast in refrigerator for 24 hours. Remove Turkey breast from packaging. If present, remove netting from around the breast
To make injection combine Chicken Broth, Hot Sauce, melted butter, and ½ teaspoon of Kansas City Style Blend
Inject each half of Turkey breast with injection mixture. Season the outer skin with Kansas City Style Blend.
Arrange bacon slices on a sheet of parchment paper in a weave pattern.
Place the Turkey breast on a wire rack
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 165⁰. As the bacon begins 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.