Bacon Wrapped Turkey Breast | Smoked Boneless Turkey Breast on Big Green Egg

Smoking a Turkey Breast wrapped in Bacon on Big Green Egg

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Start with a thawed, boneless turkey breast. Remove the turkey breast from the packaging and trim off the netting if present.

If you take the skin off, you’ll notice that both halves of the breast are present. Wrap the skin around both halves and place the breast in a shallow dish. Use your hands to shape the breast for now.

Creole Butter Injection recipe:
- 1 can chicken broth
- 4 Tablespoons melted butter
- 2 Tablespoons Hot Sauce
- ½ teaspoon of Killer Hogs AP Rub (Salt, Pepper, & Garlic)

Shoot each side of the Turkey Breast with the injection moving the needle around in different spots.

Season the outside skin of the turkey breast with a little more Killer Hogs AP Rub.

To make the “bacon netting” for the outside of the breast you’ll need about 1 ½lbs of thick sliced bacon. Use a sheet of parchment paper or wax paper and start weaving the slices of bacon together. Keep the slices as tight as possible to prevent gaps as it cooks.

Place the Turkey breast on a wire rack and carefully center the bacon weave over the top. The parchment paper makes this task easy; just peel it off once the bacon is in place. Tuck the bacon edges under the breast as tight as possible to help keep the breast shape.

To smoke the breast you’ll need a grill or smoker set up for indirect cooking running at 300⁰. Once the coals are ready, throw on 2-3 chunks of pecan wood for flavor.

The Turkey breast will cook on the wire rack the entire time. Just place it on the cooking grate as soon as the grill is up and running and close the lid.

Anytime you’re cooking turkey, internal temperature is the most important thing to monitor. White meat turkey needs to cook until an internal temp of 165⁰ is reached. Hold the smoker temp steady and cook the breast for 30 minutes. At this point you’ll need a good, wired probe thermometer to accurately measure internal temperature.

As the breast cooks the bacon will begin to brown. Tent the Turkey breast with a sheet of aluminum foil once this happens to prevent it from getting too dark.

When the internal temperature hits 165⁰, remove the breast from the smoker and transfer it to your cutting board. Let it hang out for 10 minutes or so before carving. You can slice this breast as thick or thin as you like.

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