After a long day in the field, there’s nothing better than a hearty, protein-packed meal to celebrate. Whether you’re cooking up a wild turkey from your latest hunt or just looking for a delicious new recipe, our Team GWG Manager, Brooke Smith, has you covered. Her Bacon Wrapped Smoked Turkey Breast is packed with flavor and perfect for any occasion. And while the turkey is smoking, stay cozy and comfortable in the GWG Label Hoodie—perfect for kicking back, cooking, or just enjoying a well-earned break. (available in Black or Dusty Rose)
Bacon Wrapped Smoked Turkey Breast
Ingredients
For the Brine
- 3 quarts cold water
- ½ cup kosher salt
- ⅓ cup granulated sugar
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10 whole peppercorns optional
For the Turkey
- 1 boneless, skinless turkey breast (about 3 pounds)
- 10-12 slices bacon
Instructions
For the Brine
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Combine brine ingredients in a large bowl and stir until salt and sugar dissolve. Submerge the turkey, cover the bowl and refrigerate 24 hours. When ready to cook, remove turkey from brine, discard the brine and pat the turkey dry with paper towels.
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3 quarts cold water
- ½ cup kosher salt/li⅓ cup granulated sugar,10 whole peppercorns,1 boneless, skinless turkey breast.
For the Turkey
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Set the smoker to 340°F and spray a rimmed baking sheet and metal cooking rack with non-stick cooking spray. Set the rack over the tray.
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Set the turkey on a cutting board and wrap bacon around the entire turkey breast.
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Place the turkey on the rack.
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Smoke the turkey for 60 minutes at 340°F. Test the internal temperature of the turkey (the temperature should be 160°F on an instant-read thermometer).
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If the turkey isn’t fully cooked, rotate the turkey and smoke an additional 15-30 minutes or until the internal temperature reaches 160°F.
6. Let the turkey rest 15 minutes before slicing.
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