Mmmm. I love turkey. It’s a beautiful meat that needs to come to your plate more often than its once-a-year appearance at Thanksgiving. And it’s easier to buy the rest of the year. No elbowing each other out of the way at the grocery store for a bird in August. The check-out clerk may even give you a funny look.
And wrap it in bacon? Super-lean turkey, wrapped with luscious fatty bacon? I think we can all agree that’s a good idea.
Get your gobble on with this super easy recipe that everyone in your family will love. Plus the leftovers on a sammie are amazing the next day.
The trick to this recipe is planking – not that wacky laying-down game, but a fun way to use an aromatic slab of wood to infuse flavor into a wide variety of meats and even veggies. I soak all of my planks in water for a minimum of two hours before use. You can find planks at many outdoor and athletic stores or order them online.
I’ve also tossed in a favorite brine recipe to help you get started. Enjoy!
- In a medium bowl, combine the 1/4 cup salt, 1/4 cup sugar, and 4 cups hot water.
- Whisk vigorously until salt and sugar have dissolved.
- Allow the mixture to cool.
- Pour brine over pork or poultry.
- Marinate for several hours for chicken or overnight in the refrigerator for pork roasts or a turkey.
- Before smoking, rinse the meat’s surface and pat it dry.
NOTE: The meat should be fully submerged in the brine; make more brine by converting the recipe as needed.
- 1 brine recipe (above)
- 2 skinless, boneless turkey breasts (approximately 1½ pounds each)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 pound thinly cut bacon
- 2 wood planks, soaked in water for two hours
- 1/4 cup amber maple syrup
- Brine the turkey breasts for 2 hours.
- Preheat the grill to medium high.
- Remove the breasts from the brine and pat dry. Discard the brine.
- Season the turkey breasts with salt, pepper and poultry seasoning.
- Wrap each breast with a half pound of bacon, tucking the ends under the thinner parts of the turkey breast.
- Place each breast on a soaked plank.
- Grill for approximately one hour, or until the internal temperature of the turkey is 165°F.
- Glaze with maple syrup for the last 5 minutes and rest the turkey for 10 minutes prior to carving.