Bacon Wrapped Turkey Breast is a real treat. It’s a lot  easier to work with than a whole turkey. When done right I think that brining is the key to doing it well. You can infuse various flavor profiles in any direction when you are feeling adventurous. We were thinking maple bacon and then thought apple. HEY, these blend deliciously together. I’ll tell you it was tender and juicy with a “Kiss of Smoke“.

And the sandwiches were so good!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 1 hour, then let brine overnight
Cook Time: 3 hours @ 250* (120c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Gold Blend BBQ Pellets

Ingredients:Bacon Wrapped Turkey Breast

• 1 turkey breast (we trimmed ours from a 13 pound turkey)
• 1 pound maple bacon
• Pete’s Firehouse Santa Maria Rub
• Dried crushed garlic, to taste
• Coarse ground black pepper, to taste

Backyard BBQ
A Wood Pellet Grill Recipe

Ingredients: Maple- Apple Brine

• 4 cups Cran- Apple juice
• 2 cups maple syrup
• 2 cups dark brown sugar
• 2 cups kosher salt
• ¼ cup apple cider vinegar
• ¼ cup garlic powder
• ¼ cup ground cumin
• ¼ cup red pepper flakes
• ¼ cup onion powder
• ¼ cup dried crushed garlic
• ¼ cup Liquid Smoke
• 2 Tbsp. of ‘cracked’ black peppercorns
• 2 Tbsp. of Worcestershire sauce
• 2 gallons of cold water

Directions: Bacon Wrapped Turkey Breast

After an overnight bath in the brine rinse the breast off and pat dry. Next, do your bacon weave. I did my bacon weave on a small cutting board.

After applying the rub on your turkey breast the easiest way to put the bacon on it is to lay the breast upside down on the bacon. Place your plate on top of the turkey, now carefully lift the cutting board and plate and flip it. If you are lucky your bird with the bacon weave are now on your plate. Now season to taste with the pepper and garlic.

Preheat your grill to 250* (120c) and light your wedgie for that “Kiss of Smoke“. So after the grill comes up to temp and burns clean turn it back down to 250* (120c). Place your turkey directly onto the grill and just let it hang out in the smoke and get happy for 3 hours or so.

When the turkey reaches an internal temp of 165* (75c) USDA safe but I like 175* (80c) because I like how the meat flakes apart at this temp. Pull it off the grill, cover and let it rest for 10 minutes or so before serving. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

Backyard BBQ
A Wood Pellet Grill Recipe

Directions: Brine

I like to use an ice chest your bird will fit in. Line the bottom of the ice chest with ice packs. For easy clean up put a large trash bag over the ice packs in your ice chest. Place your turkey in the trash bag in the ice chest and then put your brine together.

Add all your brine seasonings with about a quart of water into a sauce pan, heat to a low boil. You are melting the sugar and salt while the heat releases the oils from the rest of your spices. When smooth let cool and pour your brine solution into the trash bag with your turkey, add cold water to make about two gallons of brine to completely cover your bird. I tied the bag shut and put the lid on the ice chest overnight. The next day I pulled it out rinsed the turkey and patted it dry. I put a light coat of olive oil on it and sprinkled with our rub.

Backyard BBQ
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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