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Bacon Wrapped Turkey Breast Recipe


  • 4lb Boneless Turkey Breast (skin on)
  • 1 ½ lbs Thick Sliced Bacon
  • 14oz Chicken Broth
  • 4 Tablespoons Butter melted
  • 2 Tablespoons Hot Sauce
  • 2 teaspoons Killer Hogs The AP Rub


  1. Prepare Big Green Egg or other charcoal smoker for indirect cooking at 300⁰, add pecan wood chunks to the fire for smoke flavor.
  2. If necessary, thaw turkey breast in refrigerator for 24 hours. Remove Turkey breast from packaging. If present, remove netting from around the breast
  3. Combine Chicken Broth, Hot Sauce, melted butter, and ½ teaspoon of Killer Hogs The AP Rub
  4. Inject each half of Turkey breast with injection mixture. Season the outer skin with Killer Hogs The AP Rub.
  5. Arrange bacon slices on a sheet of parchment paper in a weave pattern.
  6. Place the Turkey breast on a wire rack
  7. Place the bacon weave over the turkey breast tucking the edges underneath the breast.
  8. Smoke the Turkey breast on the wire rack for 1 ½ hours or until internal temperature reaches 165⁰. As the bacon begins to brown tent the breast with aluminum foil to keep it from turning dark.
  9. Rest the Turkey Breast for 10 minutes on cutting board and slice into desired thickness.
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