Smoked Turkey Breast Wrapped in Bacon Recipe

Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on StumbleUponPin on Pinterest

Turkey isn’t just for Thanksgiving dinner anymore.  When you’re craving the delicious, moist flavor of smoked turkey but don’t want to sit around waiting hours for a whole turkey to cook, try cooking just a turkey breast and you’ll cut your cook time by half.  For a turkey dinner any day of the week, try our bacon wrapped stuffed smoked turkey breast recipe, complete with traditional stuffing and a bacon lattice top.

Helpful Tips for this Smoked Turkey Breast Recipe:

  • Save time by prepping both the stuffing and the rub the day before you smoke your turkey.
  • This turkey works great smoked on a gas grill or a charcoal grill. 
  • Choose a smoking wood flavor to complement the turkey.  We suggest trying apple, cherry, or maple.
  • For this recipe, have wax paper, trussing laces, and food twine ready at hand.
  • Remove turkey from grill when the internal temperature is at 160°F and it will continue to cook while it rests.  This will leave the turkey at the perfect temperature of 165°F by the time you are ready to eat.
Bacon-Wrapped, Stuffed, Smoked Turkey Breast Recipe


  • 1 boneless turkey breast (skin on)
  • 10-14 slices of bacon
  • 1/2 cup brown sugar
  • 2 tablespoons dried mustard
  • 2 tablespoons paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon ground ginger
  • 2 slices bacon
  • Bread cubes, about 2 cups
  • Olive oil
  • 1/2 large onion
  • 1 large carrot
  • 2 celery stalks
  • 1 teaspoon dried thyme
  • 1 teaspoon finely chopped rosemary
  • Salt and pepper to taste
  • 1/2 cup chicken broth
  • 1/2 cup orange marmalade
  • 1/2 cup maple syrup


    For the rub:
  1. Mix all ingredients of rub in small bowl. Set aside.
  2. For the stuffing:
  3. In a medium fyring pan, cook bacon slices, then remove when starting to crisp.
  4. Add olive oil to pan with bacon drippings and sauté onion on medium heat until translucent.
  5. Add carrots and celery.
  6. Finely chop bacon slices.
  7. After about 3-5 minutes, add bread, herbs, chopped bacon, salt, and pepper to pan. Cook down 5 minutes and set aside.
  8. For the turkey:
  9. Slice the turkey breast down the middle of the thickest part of the beast without slicing all the way through.
  10. Place breast spread open on two sheets of wax paper, and cover with two more sheets. Pound out the breast to 1/2 inch thickness.
  11. Gently rub olive oil on inside and outside outside and season with rub.
  12. Preheat grill and set up for indirect cooking.
  13. While grill is preheating, make a bacon weave like you would a pie lattice top.
  14. Place pounded out turkey breast on top.
  15. Add half of the stuffing (bake the other half as a side dish) and roll breast.
  16. Tuck in sides and pin closed with trussing lacers. Roll bacon weave around breast, tucking in sides and loose bacon slices. Tie with food twine as needed to keep turkey breast together.
  17. With grill at 230-300 degrees Fahrenheit, smoke breast on indirect heat for approximately 1 hour, or until it reads 160 degrees Fahrenheit in the thickest part of the breast.
  18. In a small sauce pan, heat maple syrup and orange marmalade together and stir until fully incorporated. Brush onto breast about 20 minutes before done cooking. Let rest for 10 minutes. Remove twine and lacers. Slice and serve with more glaze and stuffing.

Looking for more tips and tricks? Visit the Char-Broil community page or find other great recipes like our Apple-wood Smoked Turkey Breast